Chinese Sweet and Sour Spareribs

By carvalhohm

Ingredients

• 2 Lb Spareribs cut to 2-3 inch pieces
• 1/2 cup Sugar
• 1/4 cup Black vinegar
• 3 tbsp Soy sauce
• 4 cup Water
• 1 Scallion, cut to 2 inch long pieces
• 3 slice Ginger
• 1 Bay leaf
• 1 clove Garlic, minced
• Roasted sesame seeds for garnishing

Details

Servings 1
Adapted from yireservation.com

Preparation

Step 1

1. Soak the ribs in cold water for at least half an hour to get rid of blood. Clean thoroughly in running water. Drain off the excess water.

2. In a wok or medium size skillet over medium heat, combined the ribs, 2/3 of sugar, water, ginger, scallion, and bay leave. Once boiled, cover and let it simmer in low heat for about 2 hours. Turn the ribs occasionally.

3. After two hours discard the scallions, bay leaf, and ginger. Turn the heat to medium, let the liquid reduce to about 1 cup. Add rest of the sugar, vinegar, and soy sauce. By now the fat from the ribs should be mostly rendered and the liquid should be relatively dense and sticky like a maple syrup. Continue to reduce the liquid until it can stick to the ribs. Turn off the heat and toss in the minced garlic. Add salt if needed.[/stextbox]

Sprinkle some roasted sesame seeds and serve the ribs hot. Can be served as an appetizer with beer or an entrée with rice / noodles.

WARNING: these ribs are highly addictive, please enjoy responsibly.