Neil cooks sumptuous Chinese-style sweet and sour spareribs, from a recipe he was given at the Yunan kitchen in Hong Kong.
Put the caster sugar and water into a small saucepan and allow to reduce to a syrup consistency and caramelise to a dark golden brown.
Add the black vinegar and soy sauce and bring to the boil. The sauce should have a mild burnt sugar flavour.
Place to one side.
Cook the spareribs in master stock until tender, about 1½ hours.
Remove the bones from the stock and if you have time, leave them in the fridge overnight to set.
Separate the bones.
Heat vegetable oil in a wok and fry the bones to a dark golden brown. They will brown very quickly.
Remove from the oil and drain on kitchen paper.
Arrange the fried ribs on a serving plate and pour the warm sauce over the top.
Add the chopped chilli, ginger, coriander and shallots.
Serve with steamed jasmine rice, steamed fish and Chinese soup for a complete meal.
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