Braised Spare Ribs

Original Recipe by Amy Beh

700g pork ribs, chopped into 4-5cm lengths

2cm knob young ginger, shredded

1 tbsp chopped garlic

100 ml water

Marinade

1 tsp salt

2-2½ tbsp sugar or to taste

2 tbsp light soy sauce

2 tbsp premium oyster sauce

7 tbsp tomato sauce

5 tbsp chilli sauce

1 tsp chicken stock granules

3 tbsp lemon juice

Thickening

1 tbsp cornflour mixed with 2 tbsp water

Bring a pot of water to the boil, add chopped ribs and parboil for 4-5 minutes.

Remove and rinse in clear water. Drain. Season the ribs with the combined marinade for several hours.

Pan-fry garlic and ginger without oil until dry and fragrant. Place the marinated ribs in a heavy-based saucepan and add pan-fried garlic and ginger.

Bring to a quick boil, add water and reduce the heat and simmer for 1-1¼ hours until the ribs are tender.

Stir occasionally to prevent the ribs from getting burnt at the base of the saucepan. Thicken the gravy if necessary (if it is thick enough, omit the thickening).

Dish out and serve immediately.