Fermented Bean Curd Spare Ribs (Nam Yoi Pai Quat)

• 3 pounds Spareribs, cut in 2 inch lengths
• 3 tablespoons Oil
• 1/2 cup Nam Yoi (red fermented bean curd)
• 1/2 cup Sugar

Parboil spareribs and drain well. Braise ribs in oil on a medium-low heat. Mix Nam Yoi and sugar together. Pour over ribs and cover the pot. Simmer for 45 minutes, stirring every 10 minutes. Liquid will evaporate.

This produces a wonderful sticky rib, which is great with rice.