Directions

To Cook

1. Coat pork ribs in potato starch.
2. Deep fry until golden brown. Carefully remove from oil and drain on paper towel.
3. Add soy sauce, tomato sauce, brown sugar, white vinegar, salt, ginger, cardamom pods and Shaoxing wine to large wok or pot. Heat over medium-high heat and stir until boiling.
4. Carefully add ribs to sauce and pour in enough water to cover meat. Bring to the boil, then reduce to low and simmer for 1 hr.
5. Remove ribs from braising liquid and set aside. Bring liquid to the boil and reduce down to a sticky sauce.
6. While sauce is reducing, line the base of a wok or smoker with aluminium foil. Place jasmine tea, cooked rice and rock sugar on foil and arrange a rack or steamer basket over. Heat over medium-high heat and allow to smoke.
7. Place ribs on rack and allow to smoke for 30 mins.
8. Preheat oven to grill setting at 200°C. Line a baking tray with foil or baking paper.
9. Once sauce has reduced, add in red food colouring if desired and turn off heat.
10. Remove ribs from steamer and coat in glaze. Place on baking tray and cook under grill until glaze is sticky and slightly charred.
11. Cut ribs and serve.