A simple spare rib dish that doesn't take much preparation, except that the spare ribs need to be fried first and then a quick braise in the sauce. Another simple chinese dish that is great with plain white rice and one of my family's favourite.
Spare Ribs with Orange Sauce
600gm spare ribs, chopped to bite sized pieces
1 big orange, extract juice, cut outer rind (only the orange part) to thin strips
1 egg, beaten
3-4 tbsp cornflour
1 clove garlic, sliced or mashed
2 slices ginger
1 tsp sugar
pinch of salt
1 tbsp oyster sauce
1 tsp light soy sauce
1 tbsp orange juice (from above)
1 tsp ginger juice (pound some fresh ginger and extract juice)
Orange Sauce :
orange juice (balance from above)
3/4 cup water
2 tbsp sugar
1/4 tsp salt, or to taste
1 tsp rice vinegar
1 tbsp plum sauce
1 tbsp chinese cooking wine
1 tbsp cornstarch solution (1 tsp cornflour dissolved in 1-2 tbsp water)
- Marinate spare ribs with marinade ingredients and set aside for 30 minutes.
- Heat oil. Mix spare ribs with the beaten egg and cornflour till well coated in a bowl. Deep fry on both sides till golden brown and crispy. Dish out and drain on paper towels.
- Mix sauce ingredients in a bowl together with the orange rind and adjust seasoning. Mixture should be a little sour, sweet and salty.
- In clean wok, heat about 1 tbsp cooking oil. Saute garlic and ginger till light brown and fragrant. Add in sauce mixture and let simmer over low heat for about 2 minutes. Stir in the fried spare ribs and continue to stir for 1 to 2 minutes. Add in cornstarch solution and stir until sauce has thicken slightly.
- Dish out to serving plate and serve hot. Enjoy.
I'm bringing this to Potluck Sunday at Mommy's Kitchen.