1/2 kg baby ribs, size about 2" long
1/2 tbsp bicarbonate of soda
toasted sesame seeds
(A)Marinate {estimated}
3 tbsp plain flour
1 tbsp corn flour
1 tbsp shaoxing wine
1/2 tsp salt
1 egg.
(B)Sauce {estimated. Mix all in a bowl, taste & adjust as according to own preference. Kindly note not to add too much water. Can't coat to ribs if sauce is too watery}
2 tbsp zhe jiang (black) vinegar
1/2 tbsp Worcestershire sauce
2 tbsp to tomato sauce
1 tbsp chilli sauce
1-2 tbsp sugar
2-3 tbsp water
Method
Wash baby ribs in salt water to remove blood water. Soak ribs in a bowl together with bicarbonate of soda with just enough water to cover ribs, in fridge for about 1 hr. ( this is to tenderize the meat.) Rinse pork ribs thoroughly to remove bicarbonate of soda( it may cause the ribs to have a bitter taste). Drain.
Marinate ribs with all stated in (A) for at least 4 hours, or better overnight. Deep fry baby ribs in oil till golden brown & set aside.
Meanwhile, add (B) into the pan & bring to boil. Simmer & stir till it thicken. Add in the ribs, toss & mix till well coat. Dish into serving plate & sprinkle with sesame seed.