1 1/2 – 2 lb pork ribs, cut into 2-3″ in length

 

1 1/2 C. beef stock or broth

1″ piece ginger, sliced into rounds

1/2 water, optional

1/2 tsp. ground white pepper

2 whole star anise

1 tsp. chicken stock granules or MSG, optional

2 T. dark Chinkiang vinegar (Black Chinese Vinegar)

3 T. soy sauce

1/4 C. Shaoxing cooking wine

1/4 C. sugar

2 cloves garlic, smashed

1 scallion, cut into thirds

 

Place the ribs in a large pot, fill with water, and set over high heat. Let the water come to a boil, and then turn down the heat to simmer for 1 hour (lid on of off). Drain ribs and lay them out on a large dish to dry up some more. Heat the oil in a wok to about 350F. In small batches, fry the ribs, about 1 minute. Drain any excess oil on paper towels. Pour the hot oil out from your wok, and give it a quick wipe down. To the wok, add all the ingredients for the Braising Liquid, except for the sugar. (You can add the optional 1/2 C. water, if you prefer more sauce.) Bring to a gentle boil, add the ribs, stir to coat, and turn the heat down to a simmer. Cover, and cook for about 10 minutes. Stir in the sugar, cover again, and cook over low heat for another 10-15 minutes until the liquid has turned thick and glossy, like a glaze. Turn the heat off and transfer the ribs to a serving dish.

 

 

Yield:

Calories:

Fat:

Fiber: