Source: Chinese Cookery by Rose Cheng & Michele Morris HPBooks
Makes 4 servings.
Preparation time: 2 hours
Tips: Ribs should pull apart with the touch of a fork.
Pork Spareribs
1-2-3-4-5
Ingredients
Preparation
2 pounds pork spareribs, see note (1)
6 to 8 green onions, 4 to 5 inches long
1 tablespoon rice wine or dry sherry
2 tablespoons rice vinegar or white vinegar
3 tablespoons sugar
1/4 cup soy sauce, see note (2)
5 tablespoons water, see note (2)
1. Use a sharp knife to cut between spareribs.
2. Put green onions in the bottom of a medium saucepan. Place spareribs on top of green onions.
3. In a small bowl mix: rice wine, vinegar, sugar, soy sauce and water. Adjust water and soy sauce to barely cover ribs 1/2 way (see note 2).
4. Cover and bring to a boil over high heat; reduce heat to low.
5. Cook about 2 hours until almost all liquid is absorbed. Crack lid open if liquid is not evaporating fast enough.
6. When ribs are tender, almost falling apart. Remove ribs to serving platter and keep warm.
7. Using a degreasing cup, pour remaining liquid, remove grease and place in saucer to use as gravy.
Serve ribs with warm gravy.
NOTE: 1) You may use boneless ribs. You will need about 1/2 pound of meat ( no bone included) per person.
2) Water-soy sauce mixture should at least cover ribs 1/2 way at begining of cooking. Add more water as needed. If soy sauce is a ligth type you may add about 1/8 cup more.
