Sweet & Sour Spareribs Print Email

1 slab (about 1 1/2 pounds) pork spare ribs
2-inch section ginger, peeled and sliced into 1/2-inch coins
6 green onions, chopped into 2-inch sections
1 tablespoon Chinese rice wine
2 tablespoons canola oil
2 tablespoons dark soy sauce
4 tablespoons white sugar
1 1/2 tablespoons Chinese black vinegar
1 teaspoon sesame oil

Separate the ribs between the bones using a sharp chefs knife or cleaver. Using a cleaver, carefully chop these into 2-inch segments (or ask butcher to do it for you).

Place rib segments into medium-sized sauce pot. Cover with water. Bring to boil over high heat. Skim any scum that comes to surface with spoon. Once boiling, reduce heat to medium-low and simmer. Add Chinese rice wine, pinch of salt, and half of the ginger and green onions. Cook for 15 minutes, skimming occasionally. Reserve 1 cup of cooking liquid, then strain ribs in a colander and discard ginger and green onions.

Pour oil into large wok set over high heat. When oil begins to smoke, add remaining ginger and green onions. Cook for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Add ribs. Cook for two minutes until they begin to brown.

Add reserved cooking liquid, soy sauce, sugar, black vinegar, and sesame oil. Simmer vigorously until reduced to glaze, about 5 minutes.

Serve ribs with white rice. Serves 4