Fujian-Style Tipsy Pork Spareribs

1. Marinate Pork Spareribs

Begin by cutting the pork spareribs into manageable pieces. Once cut, toss the ribs with a teaspoon of baking soda in a large bowl. Cover the bowl and refrigerate the ribs for 8 hours or overnight.

2. Rinse and Dry Ribs

The next day, rinse the ribs under cold water to remove the baking soda. Drain them well and let them dry for about an hour.

3. Coat Ribs

For the coating, mix together 1 tablespoon of liquid from Fujian Fermented Red Rice, 1.5 tablespoons of cornstarch, and 1 teaspoon of sesame oil in a bowl. Toss the ribs in this mixture until they are evenly coated. Allow them to rest for 30-40 minutes.

4. Prepare Sauce

Prepare the sauce by combining 2 tablespoons of oyster sauce, 1.5 tablespoons of Fujian Fermented Red Rice, 1 teaspoon of light soy sauce, 3 tablespoons of dark brown sugar, 0.25 teaspoon of salt, and a pinch of white pepper in a small bowl.

5. Stir-fry Ribs

Heat 2 tablespoons of peanut oil in a wok over medium-high heat. Add 1 tablespoon of minced ginger and 1 tablespoon of minced garlic, stir-frying until fragrant. Then, add the ribs and stir-fry until they are browned on both sides.

6. Braise Ribs

Transfer the browned ribs to a sand clay pot and pour in 0.75 cup of Red Stock. Bring the mixture to a boil. Once boiling, add the sauce you prepared earlier. Reduce the heat to low, cover the pot, and let the ribs braise for about 50 minutes.

7. Serve

Once the ribs are tender, turn off the heat and transfer them to a serving dish. Serve the Fujian-Style Tipsy Pork Spareribs hot.