Inspired by Marion's Kitchen
Spareribs slathered in a caramel soy sauce that are both sweet and delicious. You can't go wrong with steamed rice.
When eaten all at once, the sweet, salty, gingery, and licorice-like flavors create an essence of goodness that had my husband and son reaching for more and more.
Spareribs take a long time to cook through—from boiling to blending spices and flavors to reaching a caramel color—but the effort is worth it.
So wash your hands before eating this, since it's so delicious you'll want to lick your fingers clean after...Enjoy!
Serves 2-3
Equipment:
Pot
Wok or Deep pan
Ingredients:
500gms Pork spareribs
1-2 tbsp oil
4 tbsp brown sugar
3 tbsp soy sauce
3 tbsp white vinegar
3 tbsp Shaoxing wine (Chinese cooking wine)
1/4 cup water
1 inch of ginger, cut into strips
4 spring onions or scallions (white part only), cut in to small round pieces
2 star anise
2-3 cloves of garlic, minced
4 spring onions (green part only), cut in to small round pieces (for garnishing)
Sesame seeds, for garnishing (optional)
Let's start cooking!
Place spareribs in pot filled with water. In high heat, let it boil for 5-10 mins. Make sure to skim surface of water.
Remove spareribs from water. Set aside.
In a wok, heat oil in medium high heat. Add brown sugar and let it melt (be careful not to burn it). Once melted, add spare ribs, mix until liquid becomes thick and meat is well coated with melted sugar.
Add soy sauce, vinegar, wine, water, ginger, white part of spring onions, star anise and garlic. Mix well to combine. Cover wok with lid and let it simmer in medium low heat, for 25 to 30 mins. Make sure to stir once in a while to make sure sugar does not get burnt.
Open lid, turn heat to medium high, and continue to stir for 10-15 minutes, making sure that thick sauce cover the ribs.
Turn off heat. Serve over steamed white rice. Garnish with spring onions (green part) and sesame seeds...Enjoy!
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