Jing Du Spare Ribs

Hi everyone! I was blogging and found this interesting dish on Jingle's Kitchen blog. Sure is one great looking spare rib!. I am used to grilling and roasting ribs but this dish is relatively new to me. I have eaten it in many chinese restaurants but preparing it never met up to their standard. The spare ribs usually turn out to be dry or hard or even non-glossy! This recipe seems to have all that 'thingi' that makes a good spare rib dish! This recipe is taken from Jingle's Kitchen Blog except for the baby cucumbers cos I have not a leaf of lettuce in sight in my kitchen. So, here goes....

Ingredients: 1 kg of pork ribs (small pork ribs) Seasoning 1 tbsp of light soya sauce 1 tbsp of ginger juice (1-thumb size) 1/2 tsp 5-spice powder 1 egg 3 tbsp of cornflour 3 tbsp of custard powder Gravy 5 tbsp of water 2 tbsp of tomato sauce 2 tbsp of A1 sauce or HP sauce 1 tbsp of oyster sauce 1 tbsp of chilli sauce 1 tbsp of sugar 1 tbsp of plum sauce 1 tsp of sesame sauce 1/2 tbsp of cornflour 1/2 tbsp chinese wine Vegetable Baby cucumbers heads and tails sliced and rubbed, then halfed.

Method 1. Cut the pork rib into about 1 1/2 inches long. Do not wash the pork rib too long, if water get inside the marinate sauce will not be absorbed. 2. Season the pork rib with the seasoning, mix them thoroughly and season for 1 hour. 3. Prepare gravy, mix all together and put into a bowl set aside. 4. Heat 2 bowl of oil, must see bubble then put in the seasoned pork ribs and fry high fire then reduce to medium fire until it cooked, use a wooden chopstick to poke the meat, if it is soft, tat means its had been cooked. then can scoop up and set aside. 5. Leave abt 2 tbsp of oil in the wok, put 1/2 tbsp chinese wine, then pour in the gravy to cook, until bubble, put in the fried pork rib to stir evenly, once you see shiny, off fire. 6. Scoop out the ribs leaving some gravy in the wok and throw in those crunchy baby cucumbers and stir a while, then serve.