Makes 4 to 6 servings.4 tablespoons cornstarch
2 tablespoons Mustard Celery Seed Rub (see below)
2 pounds pork back ribs, cut into bite-sized pieces
¼ cup sesame oil
2 tablespoons sliced chili pepper
3 tablespoons soy sauce
1 tablespoon raw or white sugar
2 tablespoons Ginger Vinegar (see below)
½ cup water
Preheat oven at 350º. Combine the cornstarch and Mustard Celery Seed Rub in a cellophane cooking pouch. Add the ribs and shake to coat evenly. Stir-fry the ribs with the oil in a wok for 3 to 4 minutes, or until lightly browned. Add the chili pepper, soy sauce, sugar, Ginger Vinegar, and water. Stir-fry over low heat until the sauce begins to thicken.
Transfer the ribs and sauce to a baking dish and bake for 35 to 40 minutes, or until the ribs are tender and richly glazed.
Chinese cut-out image courtesy of Karen Hulene Bartell. This post is a member of the Hungry Ghost Week menu series.
1 comment:
What a delicious sounding dish. It's something I can sink my teeth into. Thanks for the great post.
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