Eggplant & Spareribs in Oyster Sauce

1. Cook ribs. Rinse ribs thoroughly with water . Combine ribs, fish sauce and shallot and mix until well blended. Place in a Dutch oven or similar pot on medium high heat for 20 minutes stirring occasionally. Remove from heat and let it stand for 5 minutes to allow for fish sauce to completely absorb into the meat. Add 6 cups of water, return to medium high heat to boil. Reduce heat to low, add tomatoes and simmer for 40 minutes, scooping off any foam that accumulates on top.

2. Prepare eggplants. While ribs are cooking, soak eggplants in water, enough to cover them entirely. Add 2 Tablespoons of salt and let it soak until ribs are ready. Once ribs have simmered for 40 minutes, drain the eggplant and add to ribs and simmer for 30 minutes

3. Stir fry. When eggplant becomes soft, drain all liquid. Return to medium high heat. Add sugar and stir until dissolved. Add oyster sauce and stir for 2-3 minutes until each rib is coated. Add salt to taste. Transfer to a serving platter and garnish with green onions.

You can serve this dish with white or brown rice.

Enjoy this SARAPLICIOUS! dish.