1. Boil about 1 L of water in a pot, or enough to cover the ribs. 2. Carefully drop the ribs in the boiling water, stir til outside browns, roughly 1 minute (this is to clean out the blood in the ribs so your sauce won't have the 'foamy stuff' later). 3. Drain ribs, put in a medium sized pot big enough for the ribs to be layed down in one layer. A deeper pan will work too. 4. Add rice wine, vinegar, sugar, soy sauce and water in the pot (you don't need to follow the measurements, I usually take a ladle and use 1 ladle of rice wine, 2 vinegar 3 sugar etc). 5. Bring to a boil for about 10 minutes then reduce to a simmer. 6. Cook uncovered, stirring occasionally, until the sauce is very dark and almost dry or to your desired thickness, roughly half an hour. 7. Be careful not to dry all the sauce out, the sauce will reduce much quicker in the final stage, so keep an eye on it. 8. Serve with steamed rice and stir fried veggies for a great Chinese meal! ---------------------------------------------------------------------------
Nutrition
Ingredients
