Monday, January 25, 2016

Red Rice Vinesse Ribs (Ang Chow Ribs)

I made some red rice yeast wine for my confinement 4 years back and have couple of bottles of Red Rice Vinesse from the making. It is such a good natural coloring and seasoning, I had made several dishes using it and today I made red rice vinesse ribs for lunch, it is so delicious that it was almost not enough for me!

400-500 gm of pork ribs
2-3 tbsp Red Rice Vinesse
4-5 slices of ginger
2 cloves of garlic

1 - 1 1/2 tbsp Soy Sauce
5-8 small pieces or 2 tsp of rock sugar
1 cup of water(or enough to suberged the ribs while cooking)

1. Clean the ribs, marinate with red rice vinesse for at least 3-5 hours or overnight.

2. In a cooking pot, use a little oil to stir fry the ginger and garlic until fragrant.

3.Add the marinated ribs, lightly sear the ribs until the fragrant of rice vinesse come out. Add enough water to submerge the ribs, add rock sugar and bring to boil, cook for 5 minutes with lid on.

4. Turn to medium low and season with soy sauce, cook until the ribs become tender and the sauce thickened (around 30-40 minutes).

Serve with steamed rice

中文版-- 红糟排骨


  1. How do you keep the red rice Vinesse? How long can it be kept? I understand that is in the fridge....but is it in the freezer?


    1. Just in the fridge, it will stay for months or even years without going bad.. don't worry about that1