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Monday, May 29, 2017

BLACK VINEGAR SPARE RIBS

This is a finger licking good spare ribs dish that tastes not sourish but has a lovely sour aroma.  The cooking time is a bit longer but it is worth the long braising time when you enjoy the tasty ribs with rice.
Awesome, homey dish which you must make for your family.   I believe this dish is good with chicken.

'Black vinegar is reputed to have an array of health benefits like other vinegar. Black vinegar has a deep color, rich in flavor and is a tasty ingredient for dipping sauces and braised dishes. Black vinegar is made from unpolished rice, millet, wheat or sorghum. It has long been used in China and Japan as natural treatments for the heart and blood vessels. Black vinegar contains acetic acid, an organic acid that may help to reduce glucose or sugar levels in the blood which can have a preventative effect with an array of cardiovascular diseases, including high blood pressure, artery disease, heart disease and stroke'.  
With the above benefits of black vinegar, we may well use this ingredient often when preparing meat dishes.
Ingredients
300 gm meaty spare ribs – cut into small pieces
1 onion – sliced
1 inch ginger – sliced
½ tbsp chopped garlic
1 stalk spring onions – cut into sections
½ tbsp oil
Enough water
Seasoning
2-3 tbsp black vinegar
½ tsp dark soy sauce
½  tbsp sugar to taste
1 tbsp rock sugar
1 tbsp cooking wine
Salt to taste


  1. Fry ginger, garlic, spring onions and onion with oil in a non stick pan until aromatic.
  2. Add in pork ribs and stir fry to mix well, then add in the seasoning.
  3. Bring to boil before pouring in enough water to cover the ribs.
  4. Bring to boil, lower heat and cover to simmer for at least 45-60 minutes or until ribs are tender and sauce is thick. 
  5. Serve hot with rice.

6 comments:

Phong Hong said...

Kimmy, I like dishes that contain black vingar. This is a nice recipe which I can cook for my partner.

Kimmy said...

Yes Phong Hong, this is a very tasty, delicious dish that tastes even better after resting.

A Baker's Endeavours said...

Hi Kimmy,Just want to let you know that i cooked this dish for my family last night and my kids and husband love it. the aroma permeated the entire house and kids were anxious to know what's for dinner. Thanks for sharing.

Kimmy said...

Hi A Baker, glad that your family loves this dish. I believe you must have used a good quality black vinegar which contributes to the satisfactory result. Thanks for the feedback.

Lissa said...

Hi Kimmy, I cooked this today. I used Pat Chun Black Rice Vinegar that I have in my pantry. Not sure if it's the correct black vinegar. Same one for cooking confinement pork leg & ginger? I didn't smell any aroma while it was stewing. :( But the sauce tasted so good with white rice. Thank you for sharing the recipe.

Kimmy said...

Hi Lissa, glad you tried this dish. There are numerous brands of black vinegar in the market. You may have fine tune a little to get a perfect taste. Black vinegar isn't as strong as white vinegar.

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