Adapted from Zhuang Zuyi’s recipe
Cooked this one-pot hearty dish for dear friend Darryl and other guests one night. Orange is the secret ingredient in this recipe. The fresh orange juice disappears during cooking, leaving behind complex and balanced flavors of sweetness, sour and saltiness.
Serves 4-6
* 800g-1000g baby spare ribs 猪肋排
* 60ml orange juice (100% pure）鲜榨橙汁 （可用超市买的100%纯橙汁）
* 3g Chinese star anise 八角
* 60ml light soy sauce生抽酱油
* 30ml dark soy sauce (optional) 老抽酱油
* 2 tablespoons brown sugar 红糖
* 2 tablespoons Chinese cooking wine 料酒
* 2 tablespoons minced ginger姜末
* 1 tablespoon minced garlic 蒜末
Method
1. Wash all the ribs. Drain. Pat dry with kitchen towel.
2. Make the orange juice and place it in a pan or pot. Add rest of the ingredients except the ribs. Mix well. Place the ribs in the pan one by one and make sure each piece is well coated with the seasoning sauce in the pan.
3. Leave the pan in the room temperature for about half hour to allow the ribs to absorb the seasoning sauce.
4. Place the pan over medium high heat on the stovetop and cook for 4-5 minutes to bring it to a boil. Turn to low and medium heat, cover the pan and cook for about 60 minutes. Use a spatula to flip the ribs every 15 minutes to make sure the ribs are evenly coated with the sauce and keep from burning on the bottom of the pan.
6. Turn off the heat when you see the meat almost falls off the bone.
7. Enjoy the beautiful soy sauce glazed ribs with a bowl of rice or just a glass of red wine or beer.
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