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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From my collection of handwritten recipes. Have the butcher cut the ribs in 2 pieces for you or buy at an Asian market. Ingredients:
meaty spareribs (like baby back) |
2 tablespoons oil |
8 garlic cloves, crushed |
8 slices fresh ginger, finely chopped |
4 spring onions, cut in 3-inch segments (green onions) |
2 teaspoons five-spice powder |
3 tablespoons sugar (rock sugar suggested) |
2 tablespoons dark soy sauce |
5/8 cup chinese black vinegar (5 fl.ozs. ) |
5/8 cup rice wine (or dry sherry, 5 fl.ozs. ) |
5/8 cup chicken stock (5 fl.ozs. ) |
Directions:
1. Blanch the cut spareribs in boiling salted water for 10 minutes. Drain well and discard the water. Heat a wok over high heat until it is hot, then add oil. When the oil is hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry for 1 minute. Then add the spareribs and stir-fry for 4 minutes or until they are slightly browned. Add the rest of the ingredients and bring the mixture to a boil. Transfer the contents to a flameproof casserole. Cover and simmer 40 minutes or until the meat on the ribs is very tender. Serve at once as part of a chinese meal.
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