👩‍🍳The vinegar helps to tenderize the spareribs. It may also improve the flavor but not soaking the ribs straight in vinegar too long. It can give the ribs an indulgent texture that keeps me coming back for more to eat. For color contrast, I added carrot and green chili. Turn out not a dry bit of sauce and the meat is tender and juicy. Hubby loves it. Fried trout is an additional viand for today because hubby is leaving for a vacation to the Philippines. So I’m not gonna cook for lunch whatever left will be for tonight’s dinner then.

YOU NEED…….

some Olive Oil or any vegetable oil

a thumb-sized Ginger

5 cloves Garlic

1 Carrot

1kg Spareribs

half a cup of Water

1 piece of Green Chili, spicy or not spicy

some Salt

1 pouch of Sweet and Sour Vinegar for Spareribs, sauce alla Chinese Provencial Cuisine

Scallions

FOR FRIED TROUT:

2 pieces Trout

Salt

a bit of Flour

vegetable Oil for frying