Ribs Chinese




1 kg rib(s), (pork ribs), lean

2 tablespoons soy sauce

2 tbsp. sauce, (Hoi Sin sauce)

1 tsp. salt

1-liter beer, no yeast white beer

1 bunch of spring onion(s)

1 tsp pepper, (chili pepper), red, ground, hot

5 cl sherry, or rice liquor

3 garlic clove(s), pressed through

1 tomato(s), small, diced

1 lemon peel

5 cl vinegar, red

300 g sugar, brown

1 tbsp curry, hot


Wash the ribs, pat them dry, and cut them into pieces with 2 or 3 bones.

Mix a marinade of all the ingredients except the brown sugar, red vinegar, and chili pepper in a bowl, roll the ribs in the marinade, and let them marinate, covered, in the refrigerator for 2-4 hours.

Bake the ribs in an oven on baking paper at 180°C for about 35 minutes, turning occasionally and brushing with the remaining marinade.

Meanwhile, in a wok or a saucepan, caramelize the sugar adding the red vinegar and the chili pepper. The sugar becomes quite a liquid broth with the addition of the vinegar. Remove the finished ribs from the oven and deep fry in the brown sugar broth for about 5 more minutes, until the ribs are nice and crispy.

Serve best with a bowl of spicy curry rice and spread the leftover marinade with some cream, heat briefly, and serve as a sauce with the rice.