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Pork Spare Ribs
Thai Chili, dry (1)
Sugar
Salt
Rice Flour
Rice Vinegar
Water
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- Separate PORK RIBS and cut into lengths of 1-1/2 to 2 inches.
A sharp Chinese cleaver knife is perfect for this.
- Put the Pork Ribs in a steamer and steam over boiling water.
If the ribs are from the thin end, about 1/2 hour, if from the thick
end about 45 minutes. Meanshile prepare the paste.
- Dry fry CHILIS until well darkened but not at all burned, let
cool (optional).
- Put the Chilis, Sugar and Salt in your spice grinder an
grind to a fine powder. Avoid breathing any dust or you will sneeze up a
storm.
- Mix Chili / Sugar Powder with Rice Flour. Stir in
Rice Vinegar and then very slowly stir in water until you have
a thick paste suitable for coating the ribs.
- Cool Pork Ribs until they can be handled easily. In a mixing
bowl work the Paste into them until they are all completely
coated.
- Clean the steamer basket and return the ribs to it. Bring steaming
water back to a high boil and steam the ribs another 20 minutes.
- Serve warm.
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