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
Ingredients:
- 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.
L@WS
*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.
One of our favorites! Yummy.
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