MICHIE’S SWEET&SOUR RIBS

I learned the recipe for these ribs while I was in Sichuan and since then it has even found its way to the island of the Seychelles where my sister-in-law Michie makes a special request for them whenever my family and I fly over on holiday.Iam hoping that，armed with this recipe，she can now make them herself！

Serves 4

INGREDIENTS

vegetable oil，for deep-frying

2 tablespoons toasted sesame seeds

2 tablespoons sesame oil

For the ribs

500g pork ribs，separated into individual ribs

10g spring onion，roughly chopped

5g peeled fresh root ginger，sliced

5g fermented black beans

1 tablespoon Shaoxing rice wine

1 tablespoon light soy sauce

2 teaspoons dark soy sauce

3g salt

For the sticky sauce

500g sugar

800ml water

150ml Chinese red vinegar

150ml malt vinegar

5g star anise

1.For the ribs，mix all the ingredients together and steam over a low heat for 2 hours or until the ribs are tender but just holding on to the bone.

2.Remove the ribs from the steamer and leave to cool and dry.

3.Heat the oil for deep-frying in a deep-fat fryer to 180C.

4.Deep-fry the ribs，in batches，until they darken slightly in colour.Remove from the oil and drain on kitchen paper.

5.For the sticky sauce，bring all the ingredients to the boil in a large pan，stirring，and cook until the mixture reduces to a honey-like consistency.

6.Add the deep-fried ribs and cook until the sauce sticks to the ribs.Add the sesame seeds and sesame oil to finish.

hancheng

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