1-2-3-4-5 Sticky Spareribs (Tang Chu Pai Gu)
This dish is remarkably simple with an easy-to-remember recipe formula based on the quantities of its key ingredients. Perfectly balanced in sweetness and savory flavors, these sticky spareribs are sure to become a favorite.
Time: 45 minutes (5 minutes active)
Makes: 4 to 6 servings as part of a multicourse family-style meal
Ingredients
- 1 tablespoon Shaoxing rice wine or dry sherry
- 2 tablespoons vinegar
- 3 tablespoons sugar
- 4 tablespoons soy sauce
- 5 tablespoons water, plus more as needed
- 2 pounds meaty pork spareribs, trimmed of excess fat, cut crosswise in half through the bone, and cut between the bone into individual riblets
Instructions
- Combine Ingredients: In a large wide-mouthed heavy-bottomed pot or Dutch oven, combine Shaoxing rice wine, vinegar, sugar, soy sauce, and water.
- Cook Spareribs: Add the spareribs to the pot and bring the mixture to a boil over high heat. Reduce the heat to medium and simmer for 40 to 45 minutes, stirring occasionally. If the liquid reduces too much and the meat starts to stick or burn, add water, 1 tablespoon at a time.
- Check for Doneness: The ribs are ready when the meat is tender and coated with a sticky, reddish-brown glaze, and the liquid has been absorbed.
- Serve: Serve the sticky spareribs with freshly steamed rice and a vegetable side dish.
Variations: For a tangier taste, swap the proportions of vinegar and sugar. Experiment with different types of alcohol like beer or brandy in place of Shaoxing rice wine for a unique twist.
Enjoy this easy-to-make dish that balances sweet and savory flavors perfectly!
