Spareribs

Am not sure if this it the right name for it , Bah Kut Sooi (sweet, sour & spicy spare-ribs). In my household , we call it Pai Kut Ong. There's so many names for a particular dish but i suppose what sets them apart are the ingredients used. So, the reason why i name this as Bah Kut Sooi cuz of the plum sauce i've included in this dish.  

When i was stir-fryin the paste ive grounded, i was afraid that it might be too spicy for my family's liking but it turn out to be jst nice for mom and granny but definitely lack the spicyness for both my bro and me. 

Grind and combine garlic, dried chillies, preserved bean paste ( tau cheong) and fry till its fragant before adding the spare-ribs. After that add water and let it simmer over very low-heat till meat is all tender before adding the seasoning - sour plum sauce, tomato sauce, sugar ( its always brown sugar in my case) & light soy sauce. Adjust the seasoning ingredients to your liking and let it simmer until the gravy turns thick and if you like u can garnish a lil with parsley or coriander. For those whole love your food to be on a more spicy note, add more dried chillies when you grind and a lil extra preserved bean paste for that extra oomph to the taste and more plum sauce if you'd like it more sourish of course not forgettin the sugar for the finishin touch..