Prep 15 mins
Cook 1 hr
This is my adaptation of a Chinese style rib recipe from my Irene Kuo cookbook. I usually take the long skinny pieces of rib they put in the packages in the supermarket (the ones they "hide" under the rack lol), cut them into Chinese rib style pieces and throw them in the freezer til I have enough to cook up a batch. These are not saucy, but rather have a glaze. You can adjust the heat to your taste.
- 1 1⁄2-2 lbs pork spareribs, separated and cut through the bone into thirds
- 2 tablespoons peanut oil
- 4 slices fresh ginger, peeled and smashed
- 2 garlic cloves, peeled and smashed
- 1 cup hot water
- 1 green onion, chopped
- 3 tablespoons szechuan hot bean sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 2 teaspoons sesame oil
- 1⁄2 teaspoon sambal oelek (to taste)
- Preheat wok (preferably nonstick) over high heat.
- Add oil to wok and swirl to coat sides of wok.
- Add ginger slices and garlic and toss in oil.
- Add ribs to wok and stir fry until they are all white on the outside (no need to brown).
- Add hot water and bring to a simmer.
- Cover and simmer for 45 minutes to an hour.
- Mix the last 7 ingredients together, stirring to dissolve the sugar.
- The water should have about boiled off the ribs. Remove the cover and boil further if necessary.
- Add the sauce to the wok and stir fry until the ribs are coated and the sauce is reduced to a glaze.
- Add the chopped green onion and stir fry another few seconds to combine.
- Use a slotted spoon to transfer ribs to a serving platter, leaving as much of the oil behind as possible.