• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 500g spareribs, chopped into 3-4cm lengths
  • [Marinade]
  • 1 cube preserved beancurd (lam yee)
  • 1 tbsp light soy sauce
  • 2 tbsp sugar
  • 1 tbsp fresh ginger juice
  • 1/2 tsp meat tenderiser
  • 3-4 tbsp Guinness stout
  • 1 Tbsp plain flour
  • 2 Tbsp cornflour
  • [Sauce ingredients]
  • 1 tsp sugar
  • 1 1/2 tbsp apricot jam
  • Salt to taste
  • 1 tbsp lemon juice
  • 6-7 tbsp Guinness stout
  • 1 tsp sesame oil

Instructions

  1. Blanch spareribs in boiling water, then drain well and season in marinade for several hours. Heat oil in a wok and deep-fry the marinated spareribs until golden brown. Remove and drain oil.
  2. Heat wok with a little oil and pour in sauce ingredients. Bring to a boil. Add in the prepared spareribs and simmer until liquid reduces to a thick gravy or is almost dry. Remove and serve immediately.

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