Ingredients: (serves 4-6)

  • 500g pork spareribs

  • 3 pickled plums

  • 10g garlic, finely chopped

  • 2 slices ginger, finely chopped

  • 2 tbsps light soy sauce



  • 1½ tbsps Shao Hsing Wine

  • 1 tsp sugar

  • ½ tsp salt

  • 2 tbsps cornflour




steamed ribs1

steamed ribs2


  • Chop the ribs into bite-sized pieces.

  • Remove the stones from pickled plums.  Mash the plums, and then mix with garlic, ginger, soy sauce, Shao Hsing Wine, sugar and salt to make the sauce.

  • Mix the sauce with the ribs, and then add cornflour and mix well.  Put the ribs into the fridge, and marinate for at least 2 hours.

  • Steam the ribs at a high heat for 30 minutes.  Serve hot.

Recipe Provider

mrs karen broutsosMrs Karen Broutsos

My life started in the New Territories in Hong Kong.  When I was young, my father was a good cook. Unfortunately I was not interested at all in what he did - I was just interested in the food on the table.

When I came to England aged over twenty years old, I started family life then with no cooking skills, which was unacceptable.  So I bought a cook book, starting with very simple cooking.  Since I started cooking, I loved it and I remembered my dad's and my mother's cooking methods.  My cooking skills are still far from my old dad's, but you never know what will happen one day!  One day I might become a good chef!!



    • 豬排骨 500 克

    • 醃梅子 3 顆

    • 蒜蓉 10 克

    • 姜 2 片,細細切碎

    • 生抽 2 湯匙



  • 紹興酒 1½ 湯匙

  • 糖 1 茶匙

  • 鹽 ½ 茶匙

  • 生粉 2 湯匙




steamed ribs1

steamed ribs2


  • 將排骨斬成小塊。

  • 梅子去核後碾碎,與蒜蓉、姜粒、生抽、紹興酒、糖、鹽混和成調味汁。

  • 將調味汁拌入排骨,再加入生粉拌勻後,放進冰箱冷藏至少 2 小時。

  • 醃好的排骨用猛火蒸 30 分鐘即可。趁熱享用。


mrs karen broutsos李碧雲女士