Ingredients: 

ü  2 kg short spareribs, cut into individual ribs

ü  2 Tablespoon vegetable oil

ü  6 Tablespoon brown sugar

ü  4 Tablespoon soy sauce

ü  2 Tablespoon dark soy sauce

ü  5 Tablespoon white vinegar

ü  3 Tablespoon Chinese Shaoxing wine

ü  ¼ cup water

ü  2 inch of slices fresh ginger

ü  2 spring onions

ü  4 whole star anise

ü  4-5 garlic cloves lightly bruised

ü  2 Tablespoon finely sliced spring onions (scallions), green part only

Instructions: 

ü  Place the spareribs in a pot of room temperature water. Bring to a simmer over high heat. Skim the surface of the water and simmer for a further 2-3 minutes. Use a slotted spoon to transfer the ribs to a large bowl.

ü  Rinse with clean water and then transfer the ribs to a clean bowl.

ü  Heat the vegetable oil in a wok or deep pan over medium-high heat. Add the sugar and allow it to cook and melt for about 2 minutes (take care it doesn’t burn). Add the ribs and cook, stirring, for 2-3 minutes or until the sugar and heat starts to color the ribs and the liquid is thick in the bottom of the pan.

ü  Now add the soy sauce, dark soy sauce, vinegar, Shaoxing wine, water, ginger, spring onions (pale part), star anise and the garlic. Mix to combine. Cover with a lid and reduce the heat to medium-low. Simmer gently for 25 minutes, stirring once or twice.

ü  Remove the lid and turn the heat up a little higher. Cook and stir the ribs in the liquid for 10-15 minutes or until the sauce ‘sticks’ to the ribs and the oil starts to separate in the bottom of the pan.

Use tongs to transfer the ribs to a plate. Sprinkle with sesame seeds and the green part of the spring onion and serve warm.