Description
I took a chinese cooking class back in the 80's when i had plenty of electives to use up at my jr. College, this was one of the recipes that i have used over and over during the years. Makes an excellent appetizer. Sticky, sweet with a great asian flavor. The sauce is so good i sometimes double it to
drizzle over rice.
Ingredients
- Sherry Wine
- Rice Vinegar
- Sugar
- Soy Sauce
- Water
- Spareribs
Instructions
- Trim fat and cut between bones, place mixture and ribs into heavy pot with a tight lid
- Bring to a boil stir to coat evenly
- Turn flame down to medium / low cover and simmer for 30 minutes
- Uncover, turn the flame up to high and reduce the sauce, until almost all is gone, be sure to stir frequently when sauce is being reduced
- Careful of splatters the sticky, sugary sauce can cause some real burns