Prep 5 mins
Cook 30 mins
I took a Chinese cooking class back in the 80's when I had plenty of electives to use up at my Jr. college, this was one of the recipes that I have used over and over during the years. Makes an excellent appetizer. Sticky, sweet with a great Asian flavor. The sauce is so good I sometimes double it to drizzle over rice.
- 1 tablespoon sherry wine
- 2 tablespoons rice vinegar
- 3 tablespoons sugar
- 4 tablespoons soy sauce
- 5 tablespoons water
- 1 1⁄4 lbs babyback spareribs
- Trim fat and cut between bones, Place mixture and ribs into heavy pot with a tight lid.
- Bring to a boil (uncovered) stir to coat evenly.
- Turn flame down to medium/low cover and simmer for 30 minutes.
- Uncover, turn the flame up to high and reduce the sauce, until almost all is gone, be sure to stir frequently when sauce is being reduced. Careful of splatters the sticky, sugary sauce can cause some real burns.
Dora Wang knows ribs! This is a great recipe with a very good flavor. I cooked the ribs in a dutch oven for about 4 hours because we like them very tender. They came out perfect! This is a true keeper. Thanks for sharing. Made for PAC Fall 2011.