Recipe adapted and altered from a cooking workshop I attended years ago! The ribs tasted a bit like Pai kut wang, more appetising though!
Pardon my poor quality pic as all from Iphone...lol!
Champagne cranberry pork ribs
8 pcs prime pork ribs
1/2 tsp meat tenderizer (optional if you have it)
1/2 tsp sodium bicarbonate
1 tbsp water
1 tsp oyster sauce
1 tsp soy sauce
1 tsp sesame oil
1/4 tsp black pepper
1 no egg (beaten)
4 tbsp potato starch
3 tbsp water
1 pc cinnamon stick
4 pcs cloves
250g white wine (Any drinking type)
1 tbsp cranberry
4 tbsp plum sauce
1 tbsp lemon juice
1. Add meat tenderizer into the pork ribs to marinate for 30 mins.
2. In the meantime, use a thick bottom sauce pan to caramelise sugar with water and spices till golden. Add in white wine and cranberry, simmer till it reduce by half. Stir in plum sauce and lemon juice. Set aside for later use.
3. Dissolve sodium bicarbonate with water and add into the pork ribs for 5 mins before adding soy sauce, oyster sauce, sesame oil and pepper. Let it seasoned for 10 mins, then add egg and potato starch. Mix well.
4. Heat oil to fry the the pork ribs till golden brown.