Jing Du Spareribs

This is a Cantonese dish that is a bit sweet-spicy and a bit tangy.

-1 kg short beef ribs, chopped into individual pieces

-1 tsp iodized salt

-4 to 6 cups water

-1/2 cup soy sauce

-1/2 bottle Del Monte sweet blend tomato catsup

-1/4 cup washed sugar (in between brown and white)

-1/4 cup cooking wine or rice wine

-1/4 cup worcestershire sauce

-1/4 cup hot/red pepper sauce (reduce by half if weak-hearted)

-1 medium onion, sliced

-4 cloves garlic, minced

-3 teaspoons sesame oil

To thicken sauce:

-5 teaspoons cornstarch dissolved

-8 teaspoons water

Garnish:

-green onions (sliced into 1/2" bits)

-toasted sesame seeds for garmish

-tomato wedges 

Procedure:

-wash beef ribs then transfer onto a pot or pressure cooker

-add water to the level that just covers the meat(braising). 

-let boil and simmer for about 40 minutes (if not using a pressure cooker) or for 15 minutes from the time the cooker hisses, if you're using a pressure cooker. When the meat is almost tender, add the rest of the ingredients except for green onions, toasted sesame seeds and tomato wedges.

-simmer until the beef is tender.

-add cornstarch mixture and let simmer, stirring until thick.

-garnish with spring onions, tomato wedges and toasted sesame seeds. Best served with steamed rice.

Enjoy!

-xoxo-

FOOD-A-HOLIC COUPLE