Half, hapa, whatever you want to call it – The reason I gave this recipe its name is because I combined traditional ingredients with American BBQ sauce to obtain the same taste as my mom’s recipe.
There are two versions of this recipe so you can customize it to your taste. One uses big sliced pork belly and the other uses regular pork spare ribs. With the regular pork ribs, it is traditional to add some vinegar to make the sauce extra tangy. If tangy is not your style, then stick to the sweeter version down below.
1 lb pork spare ribs, sliced into small parts
1 green onion, sliced (divide the white and green parts)
1 tsp minced ginger
1/4 cup Chinese cooking wine
1/4 cup soy sauce
1/4 cup favorite original BBQ sauce (this serves as the sweetener)
1. Sprinkle the ribs with a little bit of salt. Add flour to coat the ribs.
2. In a medium pot, heat up oil and add the white parts of the green onion and ginger. Cook until fragrant. Add in the pork ribs and brown them on all sides.
3. Pour in the wine and soy sauce. Once the sauce begins to boil, turn the heat down to low and let the pot simmer until the meat is cooked through. Then add the BBQ sauce and mix well. You can add more or less to your taste. Sprinkle with remaining green onions.
4. Serve the ribs with the sauce on a bowl of hot rice.