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Cantonese Style


(Old Cantonese Style) Braised Spareribs


21/2 lbs. Lean pork spareribs, cut into single ribs
4tbsp. Sugar
3 tbsp. Thin soy sauce
2 tbsp Black soy sauce
1 cup Cold water
2 tbsp Chinese red rice vinegar
2 tbsp Chinese rice cooking wine
2 tbsp. Tomato Ketchup


Trim most of the fat from the spareribs, and rinse in cold water, pat dry with paper towels until almost dry

Arrange spareribs in a 3 quart saucepan, sprinkle them with sugar and toss to combine and marinate 30 minutes and remove excess liquid.

Add thin and black soy sauce, vinegar, ketchup, rice wine, and 1 cup cold water, and stir to combine and bring to a boil over high heat.

Covered and reduce to medium-low and simmer, stirring occasionally to make sure the sauce does not dry up, (add a little water if needed)

for 1 hour, or until the spareribs are tender and the sauce is thick enough to lightly coat a spoon.

Transfer to a plate and skim excess fat from sauce, pour sauce over the spareribs.

Serve immediately with steamed white rice.

 I suggest to serve and eat this dish with vegetables like Bak choi and Chinese Broccoli (steamed in 10 minutes).



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Last modified: May 26, 2003