Friday, April 16, 2010
YUM! 1-2-3-4-5 SPARERIBS
My favorite old Chinese cookbook, "The Key to Chinese Cooking" by Irene Kuo has this exceptionally easy, exceptionally quick, exceptionaly tasty recipe for Spareribs in it. I've made them so often that the book automatically opens of its own accord to that page.
1½ pounds meaty pork spareribs
Have butcher cut rack of spareribs lengthwise into 3 sections.
Prepare simmering sauce:
1 T dry sherry
2 T dark soy sauce
3 T cider vinegar
4 T sugar
5 T water
Separate meat into single riblets. Place them in skillet over high heat. Immediately add simmering sauce and stir to mingle. When the liquid comes to boil, adjust heat to maintain a very gentle simmering. Cover and simmer for 30 minutes, turning and stirring spareribs from time to time.
Uncover and turn heat high to bring the sauce to a boil; stir rapidly until the sauce is all but evaporated.
Recipe can be used either as part of meal or as an appetizer.
Thanks, Irene. It's a keeper!