My favorite version of sticky spareribs is a Chinese version, which only takes 45 min on the stovetop. Takes a while to chop up the spareribs, but it's a good release for tension! Or you can get your butcher to cut them into 2" pieces.
1,2,3,4,5 Spareribs
1 tb rice wine or dry sherry 2 tb dark soy sauce 3 tb white vinegar 4 tb white sugar 5 tb water 3/4-1 tsp 5 spice powder (optional, but delicious)
Mix all of these ingredients together in a 9" sauté pan, to dissolve the sugar. Then stir in 1 1/2 lbs spareribs, cut into 1 1/2-2" lengths, to coat the meat, then bring to a boil over medium high heat. Reduce to medium low, cover, and cook for 45 min, stirring a couple of times. Remove lid, raise heat to high, and boil of the water, stirring, until the sauce forms a syrupy glaze in the ribs. Tilt the pan, letting the fat flow off, and serve with the glaze. The meat will fall off the bones!
This can also be done with country ribs, and I have even done it with chunks of boneless pork butt.
This can be doubled, and cooked in a 12" sauté pan. I've probably cooked more double recipes than singles!
_________________ Dave
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