This is an awesome way to marinade and cook pork ribs. I often double this recipe to make as a snack, pre-braai, and somehow never have enough...
Rice vinegars are a fundamental ingredient in most Asian dishes. Chinese are stronger than Japanese ones, and range in colour from clear to various shades of red and brown. Asian vinegars are very mild and sweet compared to distilled and more acidic Western vinegars.
Black rice vinegar is very popular in southern China. Chinkiang Vinegar is considered the best of the black rice vinegars. It is dark in colour, and has a deep, almost smoky flavour. Balsamic Vinegar is a possible alternative if you are unable to locate at your local Chinese Supermarket.
Most neighbourhoods have a Chinese Supermarket. There is a good one on Rivonia Boulevard, in Rivonia if you are in the area.
I hope you enjoy these 'Finger Licking Good' ribs as much as my mates and I do.
- Loading Ingredients...
- First, we marinade the Pork Ribs..
- In a bowl, add the Yellow Bean Sauce, the Shoaxing Rice Wine & 2 Garlic Cloves, crushed.
- Add the Pork Ribs, stirring to coat the ribs well & leave to marinade.
- In a separate bowl, make the Sweet & Sour Sauce.
- For the sour in the sauce add the Chinkiang Black Rice Vinegar and the Light Soy Sauce.
- For the sweetness, add the Brown Sugar and Runny Honey. Mix Well.
- Pour the Ground Nut Oil into the Wok & let is get smoking hot.
- Drop in the Short Pork Ribs & quickly bwoen and seal the marinade into the meat.
- Remove from the wok and drain on kitchen towel.
- Add the Sweet and Sour Sauce into the Wok and give the wok a swirl.
- Add the pork back into the wok and Sweet & Sour Sauce.
- Slowly turn and cook the ribs, making sure the sticky Sweet & Sour Sauce does not burn.
- Remove from heat and tip onto a plate.
- Garnish with sliced spring onions and Serve.