Chin-Kiang Style Ribs 鎮江骨

From left: Brown candy, cooking wine, dark vinegar, dark soy sauce, regular soy

2 lbs / 腩排 / Finger Pork Ribs

1 tsp / 生抽 / Regular soy sauce

2 Tbp / 老抽 / Dark (old) soy sauce

4 Tbp / 鎮江醋 / Chin-Kiang Chinese dark vinegar

1 Tbp / 紹酒 / Shao Xing Chinese cooking wine

2 pcs / 八角 / Dried anise

1 pc/ 片糖 / Brown block sugar

White Pepper

Sesame Oil

1. Marinate finger ribs with regular soy, white pepper, wine and sesame oil for
   at least 15 min.
2. Pan fried until golden outside, 70% cooked.
3. Add 1–1.5 cups of water, dark soy sauce, brown block sugar, dark vinegar and anise.
4. Bring to boil, reduce to simmer.
5. Simmer for 30–45 minutes or until sauce thickens and meat fall off bones.

1. 腩排 洗淨, 抺干, 用生抽, 胡椒粉, 紹酒, 麻油醃15分鐘
2. 煎四面至金黃(六, 七成熟)
3. 加水1.5–2 碗, 老抽1湯匙, 片糖1片, 鎮江香醋4湯匙, 八角2粒, 煮滾, 收慢火
4. 燘30-45分鐘, 或至汁濃, 肉離骨

I used boneless pork ribs this time, it would have been so much better with bones and a little fattier. The fat really adds to keeping the meat moist and tender.