Braised Spare Ribs

500g spare ribs
Sauce:
40g rock sugar
40g soya sauce
40g vinegar
40g Chinese wine
40g tomato sauce
20g chicken cubes (optional)
5g red rice (hoong kook mai available at Chinese herbal shops)
40g celery (chopped)
1 red chilli
1 tomato

Method:
Skin spare ribs leaving a little fat on. Marinate the spare ribs with a dash of Chinese wine and corn flour.

Heat oil and deep-fry spare ribs for 30 seconds to sear in the juices.

Mix all ingredients for the sauce together with 1 litre water.

Bring to a boil and add spare ribs. Simmer for two hours over low fire. Allow the dish to cool in pan for another two hours.

Suggested serving: Other than rice, serve spare ribs with steamed/deep-fried silver thread rolls (ngan see kuin) or Sichuan breads (mantou).