Spare Ribs with Preserved Beancurd Paste

This was one of the dishes that I prepared during the recent Chinese New Year holidays.  These spare ribs were made with a marinade, cooked in a wok and finally grilled to add a bit of 'crunch', easy and fuss-free.  Drizzle on the sauce and they're ready to be served.  Meaty and tender, best eaten with fingers!

Recipe for Spare Ribs with Preserved Beancurd Paste aka 'Nam Yue Pai Kuat'

Ingredients

• 700 gm spare ribs, cut to 3 inch lengths
• 10 gm ginger, pressed
• 8 pips of garlic, pressed
• 3 pcs of  Beacurd paste (Nam Yue)
• Sugar
• Cornflour mixture + sesame oil + Shiaoxing wine for the sauce
Method

1. Marinate the pork ribs with the ginger, garlic, nam yue and sugar, preferably overnight.
2. Put  the ribs in a wok, add water to just cover the ribs, cook on medium heat, cover, simmer on low heat till ribs are tender and sauce reduced.
3. Fine tune to taste.
4. Take out the ribs, grill for 2 to 3 mins on each side.
5. Arrange the ribs on a plate.
6. Thicken the sauce in the pan with cornflour mixture, turn off heat, add the sesame oil and wine.
7. Pour the sauce over the ribs.
8. Serve with some salad on the side.