Honey Tasted Sparerib (Sweet and sour caramelized pork rib)

Honey Tasted Sparerib

(Sweet and sour caramelized pork rib)

Ingredients:

2 pounds pork spare ribs cut into chunks
1/2 cup of brown sugar
1/4 cup of chinese rice vinegar
Salt and pepper to taste
Oil

Method

1. Have the butcher cut the spareribs into pieces which are approximately 2in long. Sprinkle salt and pepper on them.
2. Heat the wok (medium fire) and swirl some oil around. Add the spare ribs and slowly brown them in several batches until they are crispy and brown. Set aside on a rack to drain the grease.
3. Caramelize the sugar: Put a clean dry stainless steel frying pan on the burner and turn the heat to low. Add the sugar and tilt the pan slightly so that the sugar is in an even layer. The sugar will start to melt. Tilt the pan to keep the syrup moving to melt the rest of sugar. The syrup will be a beautiful, amber colour.
4. Add the spare ribs and mix everything together so that the ribs are coated with the syrup.
5. Sprinkle the vinegar over the ribs. There will be a lot of sizzling. Stir the meat to mix the vinegar with the sugar.
6. Cook the ribs slowly until the syrup is a dark mahogany colour. Don't be multi-tasking at this point. Give your undivided attention to the ribs as they can burn easily. The ribs are ready then they look like you have lacquered them.
7. If you like a dramatic presentation, finish the spare ribs as you would for toffee apples. At the table, dip the pieces into a bowl of iced water and serve your guests. The caramel will be extra crunchy.

Tips:

It's better to eat the ribs with rice:) Do not be too sweet, it will be greasy. BTW, eat vegetables with the ribs:)

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