Braised Pork Ribs 红烧排骨

I have never attempted on Braised Pork Ribs 红烧排骨, partly because my girl is too lazy to eat ribs.  When we have Bak Kut Teh, she goes for the soup more than the ribs.  Actually that applies to me too.  I guess we are afraid of getting our hands dirty when we eat.

Lately this dish kept ringing in my ears, so I decided to try.  At least once to see whether my family likes it and I am glad I did it.

Hubby thoughts that the ribs was marinated for long but this dish is so easy to whip up and best of all, it tasted good too.

To dine at home, I definitely don't mind getting my hands dirty.

What you need:

1kg of pork ribs (get the meaty ones)
2 tbsp of wine
1½ tbsp dark soya sauce
2 tbsp light soya sauce
4 small rock sugar (mine was in small cube form) - you can adjust it if you like it sweeter
1 cinnamon stick
4 star anise
5 slices of ginger
1 tbsp minced garlic
3 dried chillies

Method:

Blanced pork ribs.  Drained.

Heat work with oil, add in pork ribs and rock sugar and fry until golden.

Add in wine and mix into the pork ribs.

Stir in dark soya sauce, light soya sauce, cinnamon stick, star anise, ginger, minced garlic and dried chillies.

Add enough water to cover the ribs.

Let it simmer for an hour or more or until ribs are soft and the sauce already dried up.

Serve hot with rice