Spare Ribs 2 Ways
Nelson: When you buy spare ribs from the Chinese grocer, you get a lot of spare ribs. I opt to cook it all at once, but in two different styles for some variety. I usually sort the larger pieces for steaming and the smaller ones for frying. My favourite way to cook spare ribs is the 1 2 3 4 5 Spareribs. The numbers refer to the ratio of ingredients to add and go in this order: rice wine, vinegar, sugar, soy sauce and water. Kitty likes sweeter foods, but if you like tangier, switch the vinegar and sugar. Just fry up the ribs and add these ingredients and cook until the liquid is reduced. The end result should be a sauce that sticks to the ribs. If not, just add more sugar. The end result is delicious, trust me. It's so simple to make too!
The other style I like is steamed with black bean sauce. I cheat and use Lee Kum Kee black bean and garlic sauce. Just marinate the night before and on the day you want to eat this, just steam it. Super simple and should result in succulent ribs.
Both dishes are dead simple to make and delicious!
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