Recipe

Oriental Spareribs Recipe

	Recipediva / All my dishes 11 months, 4 weeks ago I FOUND THIS RECIPE LONG AGO IN SOME LIBRARY BOOK. THIS DEFIES ALL MY BELIEFS IN HOW RIBS SHOULD BE DONE. THIS IS ONE OF THE BEST THINGS I EVER ATE. STICKY SWEET AND NEVER ENOUGH! I HOPE YOU ENJOY THESE Prep:60m Cook:20m Servings:4	Recipediva
	oriental spareribs

Does this look good? Yeah! / Nope

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Ingredients

2 CUPS WATER

1/2 CUP SOY SAUCE

1 CLOVE GARLIC, MINCED

3 POUNDS OF SPARERIBS, CUT IN 2" PIECES. (GET THE BUTCHER TO SLICE RIGHT DOWN THE MIDDLE OF THE RIBS, FOR THIS I SPLURGE AND BUY BABY BACK RIBS)

2 TABLESPOONS BROWN SUGAR, PACKED

1 TABLESPOONS CORNSTARCH

1 TABLESPOONS OF SESAME SEEDS

2 TABLESOONS GREEN ONIONS, CHOPPED

1/4 TEASPOON GINGER

SERVE WITH RICE

Directions

COMBINE WATER, 1/4 CUP SOY SAUCE, GARLIC IN LARGE SAUCEPAN.

PLACE RIBS INTO LIQUID AND BRING TO A BOIL.

REDUCE HEAT, COVER AND SIMMER OVER LOW HEAT FOR AN HOUR.

REMOVE COVER, BRING TO A BOIL AND COOK 20 MORE MINUTES.

DRAIN, RESERVING 1/4 CUP OF THE COOKING LIQUID

MIX, REMAINING 1/4 CUP OF SOY SAUCE, BROWN SUGAR, CORNSTARCH, SESAME SEEDS, GREEN ONIONS AND GINGER.

PLACE RIBS AND RESERVED 1/4 CUP COOKING LIQUID IN SKILLET, OVER MEDIUM HEAT

POUR THE SEASONED SOY/CORNSTARCH MIX OVER RIBS AND COOK.

TURNING RIBS OFTEN AND SPOONING SAUCE OVER THEM UNTIL SAUCE THICKENS AND ADHERE'S TO THE RIBS ABOUT 10 MINUTES

SERVE WITH RICE

OR SERVE IN CHAFING DISH TO KEEP WARM.

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Comments

cabincrazyone 9 months, 1 week ago said:
You're right about boiling ribs. Sounds like a capital offense to me. The combo of ingredients sounds good, as you say. I have to try this ... but I wonder if a person could bake them with less liquid. I think I'll ponder that.

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