Thursday, February 14, 2008

Chinese Spareribs 101 (or rather 1,2,3,4,5)

Thank goodness meat is not off limits to those on dairy, nut, and egg-free diets. Here is one meat dish we're glad is still accessible to us. It's a very basic and classic recipe for Chinese style spareribs that is both easy to make and delicious.

1•2•3•4•5 Chinese Spareribs

Serves: 4-6 as part of a multicourse meal

2 lbs pork spareribs (cut crosswise into roughly 1 inch pieces and trimmed of excess fat)
1 Tbsp rice wine
2 Tbsp vinegar
3 Tbsp sugar
4 Tbsp soy sauce
5 Tbsp water

In a 3-4 quart saucepan, add ribs and enough water to more than cover the ribs. Bring water to a boil. Remove sludge that rises to the top as water is boiling. Remove pan from heat and drain ribs. (I sometimes skip this "cleaning" step if I don't have time or if the riblets are very small, but I think it makes for a neater presentation later.)

In a separate bowl, mix together remaining ingredients. Add ribs back into pan and cover with the sauce mixture. Bring to a boil then reduce heat to low. Cover and simmer for about 45-60 minutes*, stirring occasionally. If sauce begins to dry up before ribs are tender, add a little water. Ribs are done when meat is tender and sauce clings to ribs.

* Note - Depending on the thickness and size of your ribs, simmering time can fluctuate.

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