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Wednesday, January 18, 2017


Loved this recipe which is easy to prepare and cook. Only a few ingredients but this dish is awesome. The taste is like Braised Sweet Sauce Spare Ribs [Pai Kut Wong].  The spare ribs are not deep fried but braised with the seasoning sauce until tender and gravy is thick.
If you are always busy but love to eat at home, this dish is a good one to try as it can be prepared earlier and stored. 
Recipe adapted from Yum Yum Magazine No. 93 
800 gm meaty spare ribs – cut bite size pieces
2 tbsp oil
2 tbsp rock sugar
4 tbsp tomato sauce to taste
2-3 tbsp light soy sauce to taste
600 ml water

  1. Blanch spare ribs in boiling water for a minute. Remove and rinse well. Drain.
  2. Heat oil in a wok over low heat, add in rock sugar, stir and cook into caramel. Add in blanched spare ribs, stir to mix well [be careful , the caramel is very hot].
  3. Add in seasoning, stir to coat spare ribs well before adding water.
  4. Bring to boil for several minutes. Cover and simmer over low heat until meat is tender and sauce has thickened.
  5. Dish up to serve.

Cookbook Countdown

I'm sharing this post with Cookbook Countdown Event#13 hosted by Joyce of Kitchen Flavours and Emily of Emily's Cooking [Makan2] Foray


Kayte said...

This looks delicious, very simple and yet lovely in color and texture...I have got to start trying some of these recipes of yours, they make my mouth drool! :-)

Kimmy said...

Hi Kayte, this is a sweet sour spare ribs. It has a nice colour, tender and tasty. A popular Chinese restaurant dish. Simple dish to cook but needs a little patience when braising to tenderise the meat and the flavours well infused. Nice dish which can be prepared ahead of meal time.

kitchen flavours said...

Hi Kimmy,
This dish looks delicious! Yes, I am always busy and love to eat! So this dish would be perfect! :)

TeaLady said...

YUM!! I love the look of these.

Kimmy said...

Hi Joyce, yes a perfect dish to prepare ahead of meal time during busy days. Delicious with rice.

Kimmy said...

Hi TeaLady, braising till the sauce is thick and meat tender is best contentment about this dish.

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