- 12 individual Pork Spare Ribs – trimmed off excess fat and back-membrane, cut to about 3 inches long.
- Salt, Black Pepper, Sugar, Garlic powder, Sesame oil and Shaoxing wine. All to taste. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
- Sliced Ginger and Shallots cut to abt 2 inches long.
- Rice, Tea leaves, one Star anise, one stick of Cinnamon, Gula Melaka (or normal sugar), Dong Quai bits (Angelica sinensis), Dried Rosemary, Coriander seeds and Five spice powder.
Marinate the Ribs overnite with the Marinating Ingredients. When ready to steam, make sure the Ribs are at room temperature. Place the Steaming Ingredients into a tray. Then place the ribs on top and steam on high heat for 30-45 minutes. When the Ribs are done, take it off the sauce and let set foe a while. Meanwhile, sieve the sauce generated from steaming. At this point, U can further enhance the flavor of the sauce of ur preference. For example – Tomato, BBQ or Chilli sauce. Render down the sauce to slightly thicken it, almost syrup like. Set aside and use this to brush the Ribs during the smoking process. U can also drizzle it over the Ribs just before serving. While the sauce is rendering, set up the Wok for the smoking process. Lay a double layer of aluminium foil over a Wok and pour in the well mixed Smoking Ingredients, making sure evenly spread. Turn the heat to high and wait till smoke starts to emits. Turn heat down to low. Place all the Ribs on top of the rack over the Smoking Ingredients and smoke the Ribs on low heat for a good 30 minutes. Brush the Ribs occasionally with the sauce thru out the smoking process. Serve hot.