Ingredients
- 2 lbs Spare Ribs
- 1/4 cup Shao Xing Cooking Rice Wine 紹興料酒
- /4 cup Rice Vinegar
- 1/4 cup Light Soy Sauce
- 25g Rock sugar
Instructions
- Soak spare ribs in cold water for 1 hour to draw out the blood.
- Pour out the water and let the ribs sit in a strainer for 1-2 hours to strain out the excess water. The longer you can let the ribs sit, the faster it will be complete the next step. (If it's a hot day, you can let the ribs sit in the fridge when straining, but make sure to take out the ribs so it can be brought back to room temp before cooking.)
- Add the ribs into the wok (no cooking oil is needed), and cook on high until the water from the ribs have evaporated. The surface of the ribs should be slightly browned.
- Add the Shao Xing Cooking Wine and cook until the cooking wine has completely evaporated, stirring occasionally to ensure the ribs have even exposure to the cooking wine.
- 5. Once the cooking wine has evaporated, turn the heat down to medium, and add the vinegar and rock sugar, stirring to evenly coat the ribs and to keep the sugar from sticking and burning.
- At this time, prepare some hot water by boiling some water in a separate pot. This should be enough water cover the ribs. (Or you can skip this step if you have a hot water dispenser.)
- When the vinegar has mostly evaporated add the soy sauce and stir evenly.
- Add just enough hot water to cover over the top of the ribs. Cover the wok with the lid and bring the whole thing to a boil.
- Once the water is boiling, turn the heat down to medium-low or low (keeping the heat as low as you can while still making sure the ribs are simmering).
- Cover and let it simmer, gently pushing the ribs around occasionally to ensure nothing sticks/burns. When the water has evaporated and you are left with a syrupy sauce, the ribs are ready! The meat just falls off the bone at this point
- Thank you for making it this far! I'm very new to writing down my recipes (I usually just eyeball my ingredients, since that's how I learned to cook from my Grandma), and apparently I think in Chinese when I cook so please forgive me if my instructions are not as clear as they could be.
- I hope you give this recipe a try, and let me know what you think!
