Chinese Spareribs
Chinese Spareribs
Tender & Delicious!
Posted by liz at recipegoldmine
com May 26, 2001
Source: Cookin’ Dad – posted 11-04-2000 10:50 am
I made these last night & they were wickedly good
The meat was soooo tender! My father-in-law made Chinese spareribs for me when he last visited & the flavor delicious
The meat was very tender, but could have been a tad more tender by my st&ards (don’t get me wrong, his meat was still tender!) The other day I got to thinkin’ that in the past I have steamed my ribs & they are always delicious, even more tender than FIL’s
However, FIL last time he visited, insisted on boiling them, allowing them to cool, dipping ribs in corn starch & frying before pouring sauce over meat
This method is good, but cumbersome
Anyhow, sorry for rambling
I decided to boil my ribs, but I added 2/3 cup soy sauce & about 1/4 cup red wine along with several slices of ginger (coarsely sliced & shaped like quarter) I placed ribs in 2 quart pot & put enough water in to make sure ribs were well covered (amount
of ribs I used filled pot a little more than halfway full–sorry no exact measurements!) After I brought water/soy sauce/red wine mixture to boil, I put lid on, reduced heat & SIMMERED ribs for exactly 2 hrs & 20 min THE RIBS WERE UNBELIEVABLY TENDER!!! Boiling them for two hrs in regular water will also get them very tender, but the red wine, soy sauce & clamping lid down made a huge difference
I swear by this method from here on in! For American style ribs, I’ll use a combination of coke, water & probably apple cider vinegar
After I boiled the ribs, I removed them from liquid with tongs & set them in greased Pyrex dish
After ribs had cooled for a while, I basted generously with the sauce below, which is a minor variation of the crispy fish sauce recipe I posted the other day
Sauce
1/3 cup ketchup
3/4 cup granulated sugar
1/2 cup white vinegar
1/4 cup chicken broth
2 tpss regular prepared mustard**
1 tablespoon ginger (minced as fine as possible)
1 tps garlic (minced as fine as possible)
About 3 Tbspgreen onions, green part only
About 1 tablespoon cornstarch mixed with little more
than 1 tablespoon water for thickening sauce
About 2 Tbsphot oil (add to sauce after thickened)
To tell you the truth, you could use the original crispy sauce recipe & the ribs will still turn out great
Really the only difference is that I used a bit more ketchup & ginger
After you have basted ribs in sauce, place in preheated 325 degree F oven & bake for about 25 min basting generously once or twice
I know you rib fans will love this recipe!
P
S
If you want a soy sauce-based sauce recipe for ribs, you can use the one for crispy beef & use a bit more soy sauce (about 1/3 cup & ginger – about 1 tablespoon)
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