How can something so simple taste so good? My mother in law shared this recipe with me many years ago. Melt in your mouth tender spareribs that are easy to make and oh so flavorful.
You can brown the meat in the same pot that you are cooking it in and make it a one pot meal. But I prefer to brown my meat separately in a nonstick wok or frying pan to get all the pieces evenly brown. I think this adds to the flavor tremendously. But you don’t have to take that extra step.
CHINESE STYLE SWEET & SOUR SPARERIBS
3 pounds spareribs, cut into 1” strips
2 Tbsp. soy sauce
¼ cup flour
3 cloves garlic, smashed
3 inches ginger, smashed & sliced
1/3 cup cider vinegar
¾ cup water
½ cup brown sugar, packed
1 tsp. salt
Have the butcher cut the spareribs into 1” strips through the bone.
Cut the spareribs between the bones into bite size pieces and place in a large bowl. Add soy sauce and mix. Add flour and mix again. Let sit for 30 minutes.
In a large pot add the vinegar, water, brown sugar and salt.
Heat a wok or nonstick frying pan on med high. Add 2 – 3 Tbsp. oil and gently brown the ginger and garlic. Remove and place in the pot with the sauce. Then add ½ the meat to the wok and spread out but don’t stir. Let brown for 2 minutes. Using a tong, turn pieces to evenly brown. Remove pieces as they brown and add them to the pot. Cook the other ½ of the meat the same way and add to the pot. Stir to mix meat with the sauce. Place the pot on the stove and bring to a boil then turn heat down to low and let simmer covered for 1 hour or until tender. Stir occasionally.