Chinese ribs

Ingredients for 4 servings:

• 1 kg rib(s), (pork ribs), lean
• 2 tbsp soy sauce
• 2 tbsp sauce (Hoi Sin Sauce)
• 1 tsp salt
• 1 liter of beer, not wheat beer
• 1 bunch of spring onions
• 1 tsp pepper (chili pepper), red, ground, hot
• 5 cl sherry, or rice schnapps
• 3 garlic cloves, pressed
• 1 tomato(s), small, diced
• 1 lemon peel
• 5 cl red vinegar
• 300 g brown sugar
• 1 tbsp curry, hot

Instructions

Working time approx. 20 minutes; Rest time approx. 4 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 14 minutes

Chongqing style, spicy

Wash the ribs, pat dry, and cut into pieces with two or three bones. Mix all the ingredients except the brown sugar, red vinegar, and chili pepper into a marinade in a bowl. Roll the ribs in the marinade, cover, and refrigerate for 2-4 hours. Bake the ribs on baking paper at 180°C for about 35 minutes, turning occasionally and brushing with the remaining marinade. Meanwhile, caramelize the sugar in a wok or saucepan with the red vinegar and chili pepper. The sugar will become quite runny with the addition of the vinegar. Remove the finished ribs from the oven and fry in the brown sugar liquid for about 5 more minutes, until the ribs are nice and crispy. Serve with spicy curry rice. Dilute the remaining marinade with a little cream, heat briefly, and serve as a sauce with the rice.