Sesame Spare Ribs

This is one of the recipes for spare ribs that I've always loved and have made it dozens of times eversince my uni days. But even so, I have never sat down to think about the ingredients & the measurements as I've always been doing it by instinct. So since I did this dish last week, I thought I'd better jot it down ASAP before I forget all about it. What a wonderful motivation writing a blog is!


I am really not sure whether it is my Kim Ma (Granduncle's wife) or my Yi Po (Grandaunt) who started making this dish. But it could be from Yi Po to Kim Ma since Yi Po is the cook of the family. My feeling is that this dish is similar to Kingdu Spare Ribs without the sauces.


Serve 3-4
700- 800gm of spare ribs, pork*
1 tbsp of light soya
1 tbsp of cooking wine
1/2 tbsp of sesame oil
1 teasp of salt
1 tbsp of sugar
4 tbsp of self raising flour
1 tbsp of rice flour
Oil for deep frying


* I was thinking about beef ribs. I think it may do as well.


1) Get your butcher to chop the spare ribs into even pieces. Clean and season with seasoning overnight or 3 hours in the fridge. Drip dry before deep frying. Coat with flour and deep fry till golden brown and crispy. Dish out and set aside to let oil drip off.



Sauce:
1 1/2 tbsp of chilli sauce, i use maggi
3 tbsp of tomato sauce, maggi too
2 tbsp of sesame oil
1- 2 tbsp of sugar
1 tbsp of oyster sauce
1 tbsp of light soya
2 tbsp of roasted sesame seed


2) Stir and mix sauces together till sugar melts in deep bowl. Add the warm spare ribs.When I did it last week, my sauce was not quite enough to cover the entire ribs. So here, I upped the sauce recipes by about half. Please adjust seasoning to your taste.


3) Cover the bowl with a plate on top and shake the spare ribs till they are evenly coated with the sauces. Sprinkle sesame seeds to the coated spare ribs. Serve with rice.