Read My Ribs - recipes from Y3K issue 53

Vinegary Ribs
20g ginger
4 pieces minced garlic
600g pork ribs
200ml water
50g carrot (sliced)


Seasoning:

6tbsp black vinegar
2 tbsp glutinous rice wine
1/2 tbsp dark soy sauce
dash of pepper
50g rock sugar


Thickening:

1 tbsp Tapioca flour
2 tbsp water


(1) Saute ginger and garlic, add in ribs then fry until color changes.
(2) Add in seasoning, water and bring to a boil over high heat. Next turn it to low heat and braise for 40 min.
(3) Add in carrot slices, thicken after it has come to another boil.

Orange Zest Flavored Ribs
400g spare ribs
5g shredded orange zest
1 tbsp tapioca flour

Marinade:
1 tsp dark soy sauce
1 tbsp soy sauce
1 tbsp cooking wine

Seasoning:
1 expressed orange juice
1 tbsp Sunquick orange concentrated juice
1 tbsp sugar, 1/3 dark soy sauce
2 tbsps water

(1) Mix marinade into ribs, keep it marinated for 30 minutes. Next, coat with tapioca flour, set aside.
(2) Deep fry (1) in hot oil until golden. Dish up, set aside.
(3) In a clean wok, cook seasoning till thickened. Add in ribs of (2), mix well. Add in zest, toss well and dish.