Add pork spareribs (1.5 lb), rice wine (1/4 C), vinegar (2/4 C), sugar (3/4), soy sauce (4/4 C), and water (5/4 C) into a pot (~ 2Qt). Bring to a boil under high heat. Turn heat to low one the liquid reaches a boil. Continue to stew for ~ 1 hr.
This is one of the easiest Chinese Spareribs recipes I know. It’s so simple but yet the flavors are so well balanced and the ribs are just fall-off-the-bone tender. This is a must-try dish for everyone!
For clean broth, remove the bubbles and foams on the surface once the liquid reaches a boil.
Vinegar and sugar amount can be exchanged (2:3 or 3:2), depending your preference
Adjust the liquid level so it barely covers the pork. If the liquid level is too low, there is a high risk of drying out and burn the ribs.
Going the Extra Mile (G.E.M.) – the small steps to take you dish to the next level
Sprinkle some chopped scallion (green onion) for final presentation.
- Pot (~2 Qt to 4 Qt)
- Measuring cup
1. Pork Spareribs (1.5 lb). I am using pre-sliced ribs so it’s easier to fit into the pot.
2. (optional G.E.M.1) Ginger root (2 slices)
Units: t = teaspoon, T = tablespoon.
*note* relative ratio is more important the absolute amount.
3. Rice wine (1/4 C)
4. Vinegar (2/4 C)
5. Sugar (3/4 C)
6. Soy Sauce (4/4 C)
7. Water (5/4)
*note* if you are using cooking wine (usually contains 1.5% salt), reduce the amount of soy sauce to adjust for saltiness.
Cut ribs so it can fit into the cooking pot. I recommend buy pre-sliced ribs.
Put pot onto the stove, add Add pork spareribs (1.5 lb), rice wine (1/4 C), vinegar (2/4 C), sugar (3/4), soy sauce (4/4 C), and water (5/4 C) into a pot (~ 2Qt). Bring to a boil under high heat.
Turn heat to low one the liquid reaches a boil. Remove the foam and bubbles on the liquid surface. Cover and continue to stew for ~ 1 hr.
Turn the heat off and it’s ready to serve!
G.E.M.1 Sprinkle some chopped scallion for final presentation.
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