Kim Do Peking Sauce Recipe

Prepare ribs by trimming away excess fat and chopping ribs in half.

Boil ribs in water for 25 minutes covering ribs on medium heat covered.

While ribs are boiling prepare sauce.

Tablespoons Worcestershire Sauce.

Tablespoons Tomato Ketchup.

Tablespoons Brown Sauce or 1 Tablespoons of Chinese Barbecue Sauce. (Optional)

Teaspoon Chili Sauce (Optional)

Tablespoons Chicken Broth.

Tablespoons Light Soy Sauce.

Teaspoon Rice Vinegar.

Teaspoon Sugar.

Teaspoon Five Spice Powder.

Once ribs are cooked leave to cool completely and pat dry with kitchen roll.

Now Season the ribs with the following.

Tablespoons Light Soy Sauce.

Teaspoon Salt.

Tablespoon Sugar.

Tablespoon Rice Wine (Shaohsing wine or Sake).

Heaped Tablespoon Cornstarch.

You can now either leave the ribs overnight or for at least 2 hours to marinade.

Heat the sauce but do not boil keep temp low-medium.

Heat up the oil in a wok to hot and deep fry the batches of the ribs for 2 minutes and set aside. Once all the ribs have been cooked once re dust with cornstarch and re-fry each batch once again for about 1 minute or until golden.

If you only have one wok remove the oil into another pan, be careful when dealing with hot oil.

Heat up wok to medium-high, once heated add 3 tablespoons of sauce to the wok and add ribs coating in the sauce for 1-2 minutes add more sauce if you prefer making sure the ribs and sauce are hot enough. If the sauce becomes too thick add a little water to thin out.