Pork Ribs with Plum Sauce
Blanched pork ribs braise low and slow in an electric crock with bay leaves and Sichuan peppercorns, then get tossed in a glossy sweet-and-sour plum syrup that clings to every bite, a fragrant sticky finish that has an appetite-robbing, lick-your-fingers appeal.
Instructions
- 1
After parboiling the ribs, wash them clean and take them out. Put them into the electric clay pot and press the dry braise button. Add a little cooking wine and soy sauce for seasoning, and put in bay leaves and Sichuan peppercorns.
- 2
After about half an hour, when the juice has evaporated, stir it, add an appropriate amount of crispy plum syrup, and mix evenly for about 3 minutes. If you don't have it, you can just add sugar and vinegar to season.
- 3
The fragrance of plums is refreshing, and their sweet and sour taste goes well with rice.
- 4
Snatched and emptied.
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Ingredients
Main Ingredients
- spare ribs500g
- Crispy Sweet Plum Juiceto taste
Seasonings
- Sichuan pepperto taste
- Bay leafto taste