Wednesday, March 16, 2011

Spare Ribs

2 T rice wine vinegar
4 T dark soy sauce
6 T cider vinegar
1 T sugar
2/3 cup water
3 pounds pork spare ribs, on the bone, cut into 1 1/2 by 1 1/2-inch to 1 1/2 by 2-inch pieces
2 T honey
coarsely cracked black pepper, for seasoning

Preparing the spare ribs:
In a large saucepan, combine all of the ingredients except the spare ribs and honey. Bring to a simmer, stir to blend, and add the spare ribs. Stir to separate the pieces so they can all be coated with the liquid. Cover and simmer them over low heat, stirring from time to time, for about 40 minutes. At this point in the process, you can leave the ribs on the stove until 5 minutes before serving.

When almost ready to serve, strain out the liquid and reduce it with the honey in a separate pan, 5 to 10 minutes. Reducing the liquid separately will prevent the ribs from overcooking. When the sauce is thickened in consistency, pour it back over the ribs. Season with black pepper and serve immediately.


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