Hong-kong spareribs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Baby back pork ribs |
| 2 | tablespoons | Corn oil |
| 1½ | tablespoon | Ginger peeled and minced |
| 2 | Scallions, chopped | |
| 2 | Garlic clove(s), minced | |
| 3 | tablespoons | Chinese rice wine |
| 2 | tablespoons | Apple cider vinegar |
| 1 | teaspoon | Five-spice powder |
| 3 | tablespoons | Honey |
| 4 | tablespoons | Dark soy sauce |
| 1 | teaspoon | Cornstarch |
| 1 | Scallion, julienned | |
| ½ | Red bell pepper, minced | |
Directions
1. Look for the meatiest ribs and have them cut with a meat saw, first crosswise into 1" pieces, and then into individual ribs.
2. Heat 1 tbs oil in a wok over high heat, add ginger, scallions, and garlic. Stir-fry until golden, about 1-2 minutes. Transfer ti a bowl and combine with rice wine, cider vinegar, five-spice powder, honey, soy sauce, and 6 tbs water.
3. Combine spareribs and sauce in a shallow dish, cover and marinate for 2 hours. Make sure that the sauce covers the meat completely, or turn the meat often.
4. Preheat oven to 350F. Heat remaining 1 tbs oil in wok over high heat. Remove spareribs from marinade and brown in oil, about 3-4 minutes. Cook in batches, transferring browned ribs to a heavy covered pot. When all the meat is browned, pour off fat. Stir cornstarch into marinade until dissolved. Pour marinade into wok, and stir to combine with any pan juices. Cook over medium heat until slightly thickened. Pour over meat. Cook in oven for 1 hours or until meat is tender, falling off the bone, and coated with a rich glaze.
5. Remove spareribs from pot and skim any fat from the sauce. Return spareribs to pot, add scallions and red bell peppers for garnish, and serve.
Saveur May-June 1995
Submitted By DIANE LAZARUS On 06-09-95