Braised Spare Ribs in Coconut Pineapple Juice

Tip:  Read directions completely before preparing.

Ingredients:

2 lb  pork spare ribs, cut into 2 inch by 2 inch pieces

3 tablespoons garlic, minced

1 large shallot, diced

4 tablespoons sugar

1 teapsoon salt

1 teaspoon freshly ground black pepper

4 tablespoons fish sauce

2 teaspoon oyster sauce

vegetable oil, for deep frying

2 cups coconut pineapple juice

1 onion, sliced into segments

1 teaspoon garlic chili sauce

2 fresh cilantro sprigs

Directions:

In a mixing bowl, combine 1 1/2 tablespoon garlic, shallot, sugar, 1 teaspoon salt, 1 teaspoon pepper, fish sauce, and oyster sauce.  Mix well, then add the pork ribs and stir to coat well. Set aside to marinate for 20 minutes.

Pour the oil into a wok and heat to 350 degrees. Add the undrained pork in batches and deep-fry over medium heat for 3 minutes, or until brown.

Remove the pork and place in a bowl.

Put the coconut pineapple juice in a large saucepan or deep saute pan and bring to the boil.

Add the pork ribs and simmer for 5 minutes, then increase the heat and cook for a further 3 minutes, or until the juice has reduced to a 1/2 of its original amount.

Add the remaining 1 1/2 tablespoon garlic, onion, garlic chili sauce and a pinch black pepper.  Stir constantly for 5 minutes, then turn off the heat.

Transfer the ribs to a serving platter and garnish with cilantro.  Enjoy!

Tip:  Excellent served over hot steamed white rice!