Irene Kuo's 1-2-3-4-5 Spare Ribs
★★★★☆
COOK TIME
50 minutes
SERVES
2 to 3
Ingredients
1 1/2 pounds
meaty spare ribs (ask the butcher to slice them into individual ribs and cut each rib crosswise into 3 pieces)
1 tablespoon
dry sherry
2 tablespoons
dark soy sauce
3 tablespoons
cider vinegar
4 tablespoons
sugar
5 tablespoons
water
Instructions
- Put the ribs in a skillet or saucepan and set it over high heat; add the rest of the ingredients and stir to mingle. When the liquid comes to a boil, adjust heat to maintain a very gentle simmering, and cover and simmer for 40 minutes. Stir and turn the spareribs from time to time.
- Uncover and turn heat high to bring the sauce to a sizzling boil; stir rapidly until the sauce is all but evaporated. Serve hot.
- Note: It’s best (and easiest!) to ask your butcher to do the cutting, but if you find yourself with whole ribs, you can either carefully chop them yourself with a sturdy cleaver, meaty side down, or leave them whole. Left whole, they’ll be harder to stir and coat evenly and might look a little funny as the meat shrinks up on the bone, but it works fine in a pinch.
