1. Cut 360g of spare ribs, peel some ginger and cut it in thin slices.
2. Add 160g of vegetable oil to a wok, let it reach around 150°C and stir-fry the ginger with the ribs until slightly yellow.
3. Remove the fat in excess and add enough water to cover the meat, then add a sauce bag (80g). Keep stirring until it reaches the boiling point, then turn to low heat and allow to simmer for approx. 15-20 minutes.
4. After this time, you should turn up the heat to reduce the sauce to a red, bright and thick gravy. Turn it down, sprinkle on top some sesame seed and add some balsamic vinegar to taste. Enjoy!

4 SERVINGS PER CONTAINER
SERVING SIZE 1/4 cup (40g)

Sugar, Water, Vinegar, Salt, Citric Acid, Caramel, Xanthan gum, Sodium Cyclamate, Sucralose.