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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spareribs (One, Two, Three, Four, Five) Recipe

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This recipe for Spareribs (One, Two, Three, Four, Five) is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Makes 4 servings

Total time is 2.5 hours
15 minutes active cooking time, plus 1-1/2 to 2 hours unattended

Spareribs, 2 pounds, preferably baby back, bones cut into 1-inch lengths (ask the butcher to cut, then you can go home and slice between the ribs)
1 tablespoon rice wine, or dry sherry
2 tablespoons white vinegar
3 tablespoons sugar
4 tablespoons soy sauce (preferably low-sodium)
5 tablespoons water
Directions:
Directions:
Heat a heavy saucepan over medium-high heat. Add the ribs, fat side down, and brown on all sides, about 7 minutes. If you are using a lean cut, you should brown the ribs in 3 tablespoons canola, vegetable or other neutrally flavored oil.

Meanwhile, whisk together the remaining ingredients until the sugar dissolves. When the ribs are browned, add the “one, two, three, four, five mixture”
to the saucepan. Bring to a boil and then partially cover the pan and simmer on low heat, stirring occasionally, until the ribs are tender, about 1 1/2-2 hours.

When the sauce has almost completely reduced, remove from the heat.
Make sure you do not let the sauce completely reduce, or the ribs will burn.
If the sauce reduces before the ribs are tender, add more water to the pan and keep simmering until the ribs are ready.

Serve warm with the sauce on top of steamed rice.

 

 

 

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