- 1
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
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.
Sprinkle some roasted sesame seeds and serve the ribs hot. Can be served as an appetizer with beer or an entré with rice / noodles.