I made these spareribs the other day, and it was DA BOMB! I love the hint of tang you get from the vinegar and the ginger! The smell of the marinade is enough to get you salivating!
- 2 tablespoons vegetable oil
- 3 pounds well-trimmed pork spareribs, cut into individual ribs
- 2 garlic cloves, minced
- 1 tablespoon minced peeled fresh ginger
- 3/4 cup (packed) golden brown sugar
- 3/4 cup rice vinegar
- 1/2 cup reduced-sodium soy sauce
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water (optional)
- Steamed white rice
Heat vegetable oil in large wide shallow pot over medium-high heat. Working in batches, add ribs and brown on all sides, about 8 minutes. Transfer ribs to large bowl. Add garlic and ginger to pot; sauté 30 seconds. Add brown sugar, vinegar, and soy sauce. Stir to blend. Return ribs to pot. Cover pot and simmer over medium-low heat until meat is tender, turning ribs occasionally, about 45 minutes. If sauce is thin, gradually add cornstarch mixture to ribs and simmer until sauce thickens slightly, about 2 minutes. Serve ribs over rice.
I got this recipe from Epicurious, and it’s quickly becoming my favorite site to look up recipes and cooking tips. The only problem I had was not buying enough spareribs! The cut I picked was also not meaty enough…