Yummy Pai Kuat (Pork Ribs)

I remembered this dish as me and my sister's favourite dish among all other yummy dishes cooked by our grandma.
Now, she'll probably remember it or not. I actually forgot how to cook it after about 8 months and i decided to refresh my memory again by asking my grandma how to make it.
And I am proud to say, Jia Ling has mastered it!!! XD XD
This is a really really nice dish to be served with rice for you Malaysian students in US or any where else in the world. You won't need supper! =D

First, you will need:
1 kg/ 2.2 pounds pork ribs/pai kuat.
7-8 tablespoon black bean paste (more or less depending on size of meat)
Two cucumbers
1 lime or 2-3 kat chai
Sugar
Salt

Method:
1. Cut the cucumber into thin slices and add about 3 tablespoon of salt. Mix the cucumber with the salt and leave for about 30-40 minutes.
2. Squeeze out the salt water from the cucumber slices. Then, rinse them with water to remove the excess salt. We don't want them to be overly salty!
3. Add about 2-3 teaspoon of sugar and mix with the cucumber slices.Leave aside for later.
4. Half cook the pork ribs in water so that they are easier to cook later. Drain the water and leave the meat to cool.
5. Heat some oil in a pot and put the pork ribs in. Stir in the black bean paste and fry till all the pieces of meat are coated with the sauce. Add more sauce if the meat pieces are not fully coated.

coat em' like this =)

6. Add sufficient water to cover all the meat in the pot. Make sure the water really covers all the meat so that they can be cooked till tender and soft.
7. Cover the pot and leave the stew to cook over low fire for about two hours or till the meat are soft and tender.
8. Once at least 3/4 of water is evaporated, the sauce will be thick and the meat will be soft and tender. Squeeze the lime or kat chai into the stew and stir well.
9. Scatter the cucumber slices generously over a plate and pour in the stew.

Ze' end result

Voila! Yummy sweet and sour pork ribs.
Good Luck!
Satisfaction guaranteed. =D