I did this some time back using another method and found it too sweet. I wokked it again today with a new improved recipe and it's so much better, even hubby approved it. For your info, the little bits you see on the ribs in the photo up there are garlic.
- 700g Pork Ribs
- 600ml Bone Broth or water (Broth will be better because it will be tastier)
- 2 Whole Garlic, skin removed
- 1 tablespoon light soy sauce
- 1 1/2 tablespoon sugar
- Salt to taste (optional)
- Oil for frying
- Corn starch mixture
How to do it:
- Blanch ribs first.
- Cook all ingredients except salt in a pot till it boils.
- Turn to low heat and simmer for 1 1/2 hours until the meat is tender.
- Remove the ribs and set aside. Retain the sauce.
- Deep fry the ribs for 1/2 minute or till brown.
- Remove and set aside.
- In a wok, pour in 200ml of the rib's sauce.
- Thicken with cornstarch mixture.
- Add in ribs and coat them evenly with sauce.
- Dish and serve with rice.
- I deep fried the ribs so that they will be firmer on the outside otherwise the meat will slip of the bone easier.
- If you find the sauce not salty or sweet enough, you can add salt or sugar before thickening the sauce.
- Cut down the simmering time if you prefer a firmer bite. The one I have made, the meat can easily slip off the bone. Easier for kids to eat too.
- Cut down on the garlic if you do not like a stronger garlic taste. In fact, I actually add in 4 whole garlic in the one I wokked. So, 2 whole garlic should be fine