Spareribs are flavored with bean sauce, onions, soy sauce, garlic, and ginger. You will need a wok to stir-fry and simmer this Chinese favorite.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 3 pounds back pork ribs, cut lengthwise across bones into halves (bite size )
- 2 teaspoons cornstarch
- 2 teaspoons soy sauce (light or dark)
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 green peppers
- 2 green onions, with tops
- 2 Tablespoons vegetable oil
- 2 cloves garlic, finely chopped
- 1 teaspoon ginger root, finely chopped
- 2 Tablespoons brown bean sauce
- 1 cup chicken broth
- 1/4 cup cold water
- 2 Tablespoons cornstarch
- 1 teaspoon sugar
Preparation:
Trim fat and remove membranes from spareribs, cut between each rib to separate. Toss ribs, 2 teaspoons cornstarch, the soy sauce, salt, and 1 teaspoon sugar in glass or plastic bowl. Cover and refrigerate 30 minutes. Cut green peppers into 1-inch pieces. Cut green onions into 2-inch pieces.Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add vegetable oil, rotate wok to coat side. Add ribs, garlic, and ginger. Stir-fry 2 minutes. Add bean sauce, stir-fry 1 minute, stir in chicken broth. Heat to boiling, reduce heat, cover and simmer 20 minutes.
Mix water, 2 tablespoons cornstarch and 1 teaspoon sugar, stir into ribs. Cook and stir until thickened. Add green peppers, cook and stir 1 minute. Garnish with green onions.
Do-Ahead Directions:
After simmering ribs 20 minutes, cover and refrigerate no more than 24 hours. Just before serving, heat ribs to boiling, cover and cook 2 minutes, continue with recipe as directed.
Yield: 4 servings
Recipe Source: Betty Crocker's Chinese Cookbook by Leann Chin (Random House)
Reprinted with permission.
