Any pretence of refined dining can be abandoned when it comes to these succulent spicy pork ribs. Cutlery will only hinder your enjoyment so dig in with fingers, make sure there are plenty of napkins, and enjoy!
1.Cut pork into individual rib pieces. Place ribs in large saucepan, cover with water; bring to the boil. Simmer, uncovered, about 10 minutes or until ribs are almost cooked through. Drain; pat dry with absorbent paper.
2.Blend ¼ cup of the soy sauce with the egg and flour in large bowl. Add ribs; toss to coat in soy mixture.
3.Heat oil in wok; stir-fry ribs, in batches, until browned all over. Remove from wok.
4.Add remaining soy sauce and remaining ingredients to wok; stir-fry until sugar dissolves. Return ribs to wok; stir-fry until heated through.
Ask your butcher to cut the pork ribs ‘american style’ so that as much fat as possible has been removed, leaving only the tender, flavoursome meat. Serve with steamed rice and individual finger bowls filled with water and a few slices of lemon, if desired.