Chu Hou (柱侯) sauce is a soybean sauce, which can be found in Chinese supermarkets. An alternative could be hoisin sauce, maybe with a little more garlic and ginger.
|Chu Hou Sauce|
Because my parents do it, I soak the ribs for a few hours, which makes them lovely and soft. You can make batches of these and freeze them in their marinade. Once defrosted, they sit in a steaming basket above your rice while it cooks, for a hassle-free dinner.
Ingredients (with Chu Hou Sauce)
- Approx. 500g pork ribs, chopped into 4cm lengths, soaked for a few hours and drained
- 4-5 slices of peeled, fresh ginger, cut into matchsticks
- 1 tsp cornflour
- 2-3 dessert spoons of chu hou sauce
- Few drops of sesame oil
- Place the ribs, ginger, cornflour, chu hou sauce and sesame oil into a large bowl and combine thoroughly
- Let marinade for at least 30 minutes, ideally overnight
- Place in a steaming dish and steam for 20 minutes
- Serve with rice
Variation (with Black Bean, Garlic and Chilli Sauce)
A tasty variation is to replace the chu hou sauce with black bean and garlic sauce, and add a sliced red chilli. If you don't like too much spice, de-seed the chilli before adding it to the mix.