京都排骨 Peking Ribs

This is another finger licking good braised pork ribs! The ribs are marinated before coating with flour followed by deep frying till golden brown and cooked through. Thereafter it is then dunked into the prepared sauce and cook briefly till well coated and sticky. Complicated taste as the sauce consist of chinese dark vinegar, Worcestershire sauce, tomato sauce, plum sauce, soy sauce, chilli oil, sugar....complex right!? But is guaranteed 100% delicious! ^0^

Homemade Peking Sauce

Recipe source : '煮炒酱料大公开' Angela Cheng
Peking Sauce
Ingredient

• 1 tbsp Zhejiang vinegar
• 1 tbsp black vinegar
• 2 tbsp worcestershire sauce
• 2 tbsp tomato sauce
• 2 tbsp plum sauce
• 1 tsp chilli oil
• 1 tbsp dark soy sauce
• 1 tbsp brown sugar
• 100ml water

Method

1. Combine all the ingredients in a saucepan and bring to boil until sugar is well dissolved. Ready for use.

Peking Ribs
Ingredient

• 500gm pork ribs (I used soft bones)
• 1 tbsp brown sugar
• 1 tbsp lemon juice
• 3/4 tsp salt
• 1 tbsp water 
• 1 tbsp plain flour
• 1 tbsp potato starch
• 1/2 cup peking sauce

Method

1. Rinse and pat dry pork ribs. Marinate with sugar, lemon juice & salt for at least 1 hour.
2. Combine water, plain flour and potato starch. Mix well with ribs and set aside for 30mins.
3. Heat some oil in a wok. Deep fry ribs over medium low heat until lightly brown and cooked through. 
4. Retain 1 tbsp oil in wok, add in peking sauce and bring to boil. Add in ribs and gently mix till well combine and sauce thickens. Dish up and serve.

I'm submitting this post to Cook-Your-Books#26 organized by Joyce of kitchen flavours

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious