Wash and cut spareribs
Season with:
onion powder
garlic powder
black pepper
dark soy sauce
1 white onion, cut
green onion, 1-inch pieces
fresh ginger
scotch bonnet pepper (optional)
Heat pot, add some oil. Put everything into pot except for scotch bonnet. Brown for 5 minutes.
Add enough water to just cover the meat. Boil on medium-high heat for about 1 hour or until meat falls off the bone. Check water level every 20 minutes. You may need to add a little water each time.
If you're using scotch bonnet, add after 45 minutes of cooking. Add corn starch if needed.
Season with:
onion powder
garlic powder
black pepper
dark soy sauce
1 white onion, cut
green onion, 1-inch pieces
fresh ginger
scotch bonnet pepper (optional)
Heat pot, add some oil. Put everything into pot except for scotch bonnet. Brown for 5 minutes.
Add enough water to just cover the meat. Boil on medium-high heat for about 1 hour or until meat falls off the bone. Check water level every 20 minutes. You may need to add a little water each time.
If you're using scotch bonnet, add after 45 minutes of cooking. Add corn starch if needed.
I have no idea what Scotch Bonnet is, so we don't add it. You need to get the smaller cut of ribs. I bought these at Metro, but they don't always have them. Whenever I see them, I make this meal! I think I added too much water this time, but they still turned out delicious! Thanks Fae!
Ps. More recipes coming up! I am in a cooking phase!
Looks delish. You can find these tiny spare ribs at any Chinese grocery store with fresh meat counter.
ReplyDeleteIt looks delicious! I think I'll try this recipe minus the scotch bonnet which is a really really hot pepper. My mother is Jamaican and grows scotch bonnet peppers.
ReplyDeleteScotch bonnet peppers are similar to habeneros in heat...way up there on the scovillle scale!!
ReplyDelete