I was bad at cutting through the bones, that's why my ribs were in big pieces. I tried to cut it into half but my cleaver just won't cut through. So, I gave up before my cleaver ended out with more teeth. LOL! Anyway, I bought some ribs when it was on sales and I wanted to try something different instead of cooked it with Bak Kut Teh and I remembered this 2-2-3-4-5 Braised Chicken dish that I cooked before which I adapted from a ribs recipe. So, since I had some ribs now why not gave it a try and this dish was born.
When this dish was cooking, it didn't smell too good in the house because of the vinegar. But once it was cooked, I couldn't taste the vinegar at all. Tasted pretty good to me. But since it was cooked in an hour to an hour and half, the meat was not fall off the bones tender.
Lastly, Happy 4th of July to those who celebrated!!!
- 2 Tbsp. Shaoxing rice wine
- 2 Tbsp. Chinkiang vinegar
- 3 Tbsp. white sugar
- 4 Tbsp. Kikkoman soy sauce
- 5 Tbsp. water
- 1 piece of pork loin back ribs, cut into pieces
In a pot, add in the 2-2-3-4-5 ingredients and let it boil. When boiling, add in the cut ribs, mix well with the sauce. Turn the heat to low and let it simmer for at least an hour or until the sauce dry up and coated with the ribs. Serve with rice.