This Chinese pork rib is characterized by the sweetness of rock sugar, sourness of the red vinegar 镇江红醋 and the flavor from rice wine. The braise is cooked down and caramelized into a thick, luxurious red sauce, enrobed the ribs within.
Blanch in hot water for three minutes to remove blood and impurities. Rinse and drain in a colander. (Optional step)
Saute ingredients (B) with the oil in the pan until fragrant. Remove the aromatics.
Heat the remaining vegetable oil in the frying pan. Pan-fried the spare ribs over medium heat until golden brown on both sides. Remove and set aside.
Strain the braising liquid through a fine sieve. Reduce the liquid. Thicken with the 1/2 teaspoon of cornflour.
Put the red yeast rice in hot water that is enough to let all the rice submerged. Soak for fifteen minutes. Discard the rice, add only the colored water to the ribs.