Recipe by L. Duch
I love this sweet gingery dish. It is easy to make and is versatile using other meats. This is delicious served over a bed of steamed rice. This is one of my families favorites.
Top Review by Merlot
Wow! This is a great dish. I followed Judy Jansen's suggestion and doubled the sauce. So glad I did because this sauce is wonderful. (I thicken the sauce with corn starch because we like a thicker sauce). I served this over brown rice...wonderful meal! Thanks again LeeAnn Duch for another great recipe! :-)
- 2 tablespoons vegetable oil
- 3 lbs well-trimmed pork spareribs, cut into individual ribs
- 2 garlic cloves, minced
- 1 tablespoon peeled minced fresh ginger
- 3⁄4 cup packed golden brown sugar
- 3⁄4 cup rice vinegar
- 1⁄2 cup reduced sodium soy sauce
- 1 teaspoon cornstarch, dissolved in
- 1 tablespoon cold water (optional)
- steamed white rice
Directions See How It's Made
- Heat oil in large wide shallow pot over medium-high heat.
- Working in batches, add ribs and brown on all sides, about 8 minute.
- Transfer ribs to a large bowl.
- Add garlic and ginger to pot; sauté 30 seconds.
- Add brown sugar, vinegar, and soy sauce.
- Stir to blend.
- Return ribs to pot.
- Cover pot and simmer over medium-low heat until meat is tender, turning ribs occasionally, about 45 minutes.
- If sauce is thin, gradually add cornstarch mixture to ribs and simmer until sauce thickens slightly, about 2 minutes.
- Serve ribs over rice.