Summary

Ingredients

• 1.2 kg spare ribs
• 2 tablespoon oil (peanut oil)
• 0.5 liter ½ boiling water
• 6 shallot (s)
• 6 cloves garlic
• 1 spring onion (s)
• 1 ½ cm ginger root, fresh, grated
• 8 tablespoon sake
• 7 tablespoon soy sauce
• 4 tablespoon honey, more liquid
• 2 tablespoon palm sugar
• 2 tablespoon chilli sauce (sweet)

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Instructions

1. Prepare spare ribs:
2. Cut off the fat and white connective tissue on the meat side, loosen the thin skin on the bone side by hand and carefully peel it off. Then cut into individual ribs and chop each rib into 2 or 3 pieces to get pieces that are suitable for chopsticks (approx. 5 cm long).
3. Prepare seasoning mixes:
4. Mix the ginger, sake, soy sauce, honey, palm sugar and sweet chilli sauce in a bowl until the honey and sugar have dissolved.
5. Chop the shallots and garlic cloves and set aside.
6. Cut the spring onion (including the green part) into fine rings and set aside.
7. Cook:
8. Sear the ribs in peanut oil in portions, then drain off the excess fat.
9. Return the ribs to the pan with the boiling water and seasoning sauce and simmer with the lid on for about 45 minutes. Stirring occasionally.
10. Remove the lid, add the garlic and shallot mixture and reduce the liquid until the sauce is very thick and caramelized.
11. Warning: stir, stir, stir! The sauce should cover all the ribs nicely and thicken them completely, but towards the end it is light and if it is not stirred enough, it burns due to the honey / sugar content.
12. Mix in the spring onion and serve immediately hot on plates. Garlic or canton rice goes well with it.
13. Remarks:
14. There is no need for salt, there is already enough in the soy sauce.
15. Sake can be replaced with mirin or dry sherry.
16. Replace the sweet chilli sauce with a little sambal oelek, harissa or chopped fresh chili peppers and a little honey.
17. Not taking too much ginger quickly becomes too dominant.