Gingered Spareribs With Brown Sugar And Soy Recipe - Cooking Index
Gingered Spareribs With Brown Sugar And Soy Recipe - Cooking Index
"My paternal grandmother liked to serve these spareribs on special occasions," writes Lyn Utsugi of Kamuela, Hawaii. "She was a great cook and even owned a restaurant on Oahu in the late 1950s. My mother learned the recipe from her and has been making the ribs since 1961, the year she married my father."
Type: Pork| 2 tablespoons | 30ml | Vegetable oil |
| 3 lbs | 1362g / 48oz | Well-trimmed pork spareribs - cut individual ribs |
| 2 | Garlic cloves - minced | |
| 1 tablespoon | 15ml | Minced peeled fresh ginger |
| 3/4 cup | 120g / 4.2oz | Golden brown sugar - (packed) |
| 3/4 cup | 177ml | Rice vinegar |
| 1/2 cup | 118ml | Reduced-sodium soy sauce |
| 1 teaspoon | 5ml | Cornstarch - dissolved in |
| 1 tablespoon | 15ml | Cold water - (optional) |
| Steamed white rice - for serving |
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; saute 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.
This recipe yields 4 servings.
Source:
Bon Appetit, November 2002
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