This is an old recipe from back home which I think tastes great. It has it’s origins on a country farm where introductions to Asian food come from readers digest and the sides of instant rice.
Though it is a tad salty and perhaps not for those worried about their waistline I do like it. Importantly, it is extremely easy.
I’ve changed it a bit to match what is available and done here in Taiwan (ie. I have no “real” oven).
1st) Cook the ribs. I bought precut short ribs - a bit more expensive but I don’t have the time to cut them myself. I boiled them to speed up the process and then finished cooking them in my large wok with about 2 tablespoons of crushed garlic.
2nd) Make Sauce.