Number Spare Ribs
EASY 1 HOUR
• 1.5 pounds of pork spare ribs
• 4 slices ginger
• 1 small stalk of green onion
• 1 tbsp cooking wine
• 3 tbsp Chinkiang vinegar or white vinegar
• 3 tbsp white sugar
• 3 tbsp soy sauce
• 1 tsp dark soy sauce
• 5 tbsp water
• ⅛ tsp baking soda
TIP
If sauce evaporates too fast, add some hot water quickly and bring it back to boil. Turn to low heat. Continue cooking until spare ribs are tender.
If you want to double the meat, double the ingredients of the sauce too.
Can add 1 tbsp more of vinegar in seasoning if you want to have a more sour taste.
1 Cut spare ribs into pieces.
2 Boil 6 cups of water in a pot, put spare ribs into boiling water for 3 minutes to rinse away any blood.
3 Pour away hot water and rinse spare ribs in cold water. Drain well.
4 Add 1 tbsp oil in the pot, put in ginger & green onion when oil is hot, stir fry for 1 minute.
5 Put spare ribs in the pot, stir fry with ginger & green onion for a short while on high heat.
6 Add cooking wine, Chinkiang vinegar, sugar, soy sauce and water into the pot, mix well. Then add baking soda and bring to boil.
7 Turn heat to medium/low, simmer for 30 minutes until cooked. Stir the meat often to make sure the sauce covers the meat evenly and avoid meat getting burned.
8 Add 1 tsp dark soy sauce, turn heat up to cook spare ribs for a while until sauce is thickened. Stir spare ribs occasionally to avoid burning.
9 Turn off heat. Remove pot from heat. Let spare ribs sit for 30 minutes in the pot covered with a lid. Spare ribs should be tender, turn dark brown and sauce is thick.
10 Spoon out oil, onion, and ginger from sauce. Put cooked ribs on a clean plate and drizzle sauce over ribs.
11 Garnish with diced green onion. Serve hot.