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Ribs Shanghai


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  • 2 lbs. pork spareribs, cut into 2-inch lengths
  • 1 cup water
  • 1/3 cup Chinese rice wine or dry sherry
  • 1/4 cup regular or dark soy sauce
  • 2 tablespoons hoisin sauce
  • 4 thin slices fresh ginger, slightly crushed
  • 2 teaspoons minced garlic
  • 1 1/2 tablespoons brown sugar
  • 2 whole star anise
  • 3 green onions, cut into 1-inch lengths
  • 2 teaspoons cornstarch
  • 3 tablespoons water



Step 1

1. In a medium bowl, combine ribs, water, wine, soy sauce,
hoisin sauce, ginger, garlic, sugar and star anise; stir to coat
ribs evenly.
2. Place rib mixture into a 2-inch deep quiche dish; place dish
on black metal tray. Cook for 24 to 26 minutes at U=LO,
L=LO or until meat is tender. Add green onions during
last 2 minutes of cooking time.
3. Remove ribs to serving bowl; keep warm.
4. Pour half of cooked sauce into a 2-cup glass measuring
cup. Dissolve cornstarch in water; add to sauce and blend
well. Place cup on white ceramic tray. Microwave at high
(10) for 1 ½ minutes, stirring twice. Pour thickened sauce
over ribs.

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