Cik Kong Ribs 浙江排骨
Ready to try a quick and easy spare ribs dish? This Chinese style Cik Kong Ribs recipe features tender meat and a flavorful sweet-and-sour glaze perfect for any occasion!
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Servings: 4 people
Ingredients
Ingredients:
- 600 grams spare ribs
- 1 tbsp sesame seeds, toasted
Marinade:
- 1 tbsp chinese wine
- ½ tsp salt
- 1 tbsp plain flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 egg
- 3 tbsp water
Sauce:
- 2 tbsp black vinegar, chinese black vinegar (Zhe Chu 浙醋)
- 2 tbsp tomato sauce
- 1 tbsp Worcestershire sauce
- ½ tbsp chilli sauce
- 1½ tbsp sugar
- 3 tbsp water
Have ready some pork spare ribs and toasted sesame seeds.
First toast some sesame seeds in a hot pan. Then remove and set aside.
Then prepare ingredients needed to marinade the spare ribs.
Also prepare ingredients to make the spare ribs sauce.
Mix the sauce ingredients till well combined. Then set aside.
Next clean the spare ribs. Add a tablespoon of cornstarch onto the spare ribs. Mix and thoroughly massage the ribs. Then rinse the ribs in running water for 1 to 2 minutes, gently massaging and moving the ribs around the bowl as you rinse.Halfway through, pour out the water and repeat. After rinsing, dry the spare ribs. Squeeze the ribs against the colander with your hands and pour out excess water.
Combine cleaned spare ribs with marinade ingredients and marinade for 3 hours. Then prepare to cook the dish.
Start by deep frying the marinated spare ribs. First heat up the wok before add in oil. Then pour enough oil into a wok. Heat up the oil over medium heat. Oil is ready when bubbles begin to appear around the tip of a chopstick placed into the oil. Carefully place flour-coated ribs into hot oil. Fry until golden brown and cooked through, about 7 to 10 minutes. Fry in batches to avoid overcrowding. Dish out and drain on plate.
Then cook the sauce for the spare ribs. Pour the sauce into a clean wok. using medium heat, stir the sauce and bring to a boil.
Then add in the deep fried spare ribs and mix well. Remember that the sauce will become thicker as it cools down, so you should turn off the heat a little before the sauce reaches the perfect consistency. Then sprinkle toasted sesame seeds on top. Mix lightly and dish up onto plate to serve.
Serve this delicious spare ribs dish hot with steamed white rice and Enjoy!
Instructions
Preparing Ingredients:
Clean and Marinate Spare Ribs:
Cooking Cik Kong Ribs:
Enjoy!
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Recipe Video
Notes
- When selecting spare ribs, go for cuts that are less fatty (the tail-end ribs).
- When cleaning the spare ribs, make sure to toss and rub the cornstarch into the ribs. This will loosen up the grains and fiber of the ribs which helps to tenderise the ribs.
- Be sure to rinse the ribs under cold running water till all the cornstarch is gone. This cleaning process will remove any unpleasant smell and wash off some of the myoglobin which is the redness that appear on the meat. If the ribs are not washed, they will leave a meaty grainy taste.
- Heat up the wok before adding oil to deep fry spare ribs. If the wok is not hot enough the meat added will stick to the wok. The wok is hot when the centre turns pale and start to smoke.
- To test if oil is hot enough for deep frying, use a wooden chopstick. Oil is ready when bubbles begin to appear around the tip of a chopstick placed into the oil.
- Fry the spare ribs in batches to prevent overcrowding. If you overcrowd the wok, the oil temperature will drop.
- Remember that the sauce will become thicker as it cools down, so you should turn off the heat a little before the sauce reaches the perfect consistency
NUTRITION
Calories: 366kcal · Carbohydrates: 11g · Protein: 18g · Fat: 27g · Saturated Fat: 8g · Polyunsaturated Fat: 5g · Monounsaturated Fat: 10g · Trans Fat: 0.2g · Cholesterol: 125mg · Sodium: 779mg · Potassium: 338mg · Fiber: 0.4g · Sugar: 6g · Vitamin A: 95IU · Vitamin C: 1mg · Calcium: 49mg · Iron: 2mg