Chinese Spare Ribs
For this dish, you need American cut or Chinese pork spare ribs. These are long thin rib bones, usually sold joined together. Although there does not appear to be much meat on these bones, they are very succulent when cooked in the Chinese manner,
- 2 pounds of American cut pork spare ribs
- 1 teaspoon of salt
- 2 garlic cloves
- half a small onion
- 1 ginger root
- 4 tablespoons of corn oil
- 1 tablespoon caster sugar
- 4 tablespoons soy sauce
- 3 tablespoons of sherry
- freshly ground black pepper
- 150 ml chicken stock
- Cut the spare ribs into individual ribs by cutting between each bone with a sharp knife.
- Rub the ribs with salt. This will help the skin to crisp.
- Skin and crush the garlic cloves. Peel and finely chop the onion. Cut two thin slices off the ginger root and chop finely.
- Heat the oil in a heavy-based frying-pan or wok over fierce heat.
- Place garlic, onion and ginger in the pan. Stir-fry for a minute.
- Add the ribs, lower the heat slightly and stir-fry for a further 5 minutes. Remove ribs.
- Add the sugar, soy sauce, cooking sherry and pepper. Stir-fry for 2 minutes. Return ribs to pan.
- Now pour in the chicken stock. Turn the ribs in the sauce until all sides are coated. Lower the heat so the liquid is just simmering. Turn into a heavy-based saucepan. Place over low heat.
- Cover the pan with a lid or a plate and leave to cook gently for 20 minutes.
- Remove the lid. Turn the ribs. Cover and cook for a further 10 minutes.
- Heat the oven to 190°C (375°F).
- Arrange the ribs in a roasting tin and spoon over any remaining sauce. Leave in the oven for 5-10 minutes until the surface of the ribs is dry. If you have prepared the ribs in advance, cook for 15 minutes so they are well heated through. Serve immediately.