People often think Chinese cooking just takes too much prep work and cutting. This is a pretty simple, tasty recipe to make. There are plenty of variations out there of this quick Taiwanese recipe.
Here is my version:
5-4-3-2-1 Chinese Spareribs
Makes: 4 to 6 servings
- 2 lbs pork ribs (cut into 1 to 1 1/2 inch chunks)*
- 5 T water
- 4 T soy sauce (can sub light soy or use less to taste)
- 3 T of rice wine
- 2 T of sugar (or brown sugar or use Chinese rock sugar)
- 1 T vinegar (or rice vinegar or black vinegar)
- 1 T of vegetable oil.
Note: you can switch sugar and vinegar measurements if you like a more tart, tangy flavor.
In a large wide-mouthed heavy-bottomed pot or wok, heat oil. When hot, add spareribs and cook until browned. Add the water, soy sauce, rice wine, sugar and vinegar. Stir and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 45 minutes, stirring occasionally. Add water, 1 tablespoon at a time if necessary to prevent the ribs from drying out. The ribs are ready when the meat is tender and glossed with a sticky, reddish-brown glaze. Serve with freshly steamed rice and some Chinese greens.
*Asian markets will cut spareribs across the bone into strips. If you are unable to get ribs cut like this, you can substitute country style ribs.