(Old Cantonese Style) Braised Spareribs
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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