This recipe from Sarah’s grandma (Mrs. Kang) is very easy to remember as the numbers represent the portion of the only 4 seasoning used for this dish (for each pound of the ribs). It is very easy to prepare as well. Every time I make this dish not only do I have an entrée but also a good soup stock for the day! It makes a great party food too as you can prepare ahead and everyone loves it.
4-3-2-1 Ribs (Easy)
1 lb pork spareribs– cut into 3 inches long
2-3 slices of ginger
Seasoning (for EACH pound of the spareribs– pls multiply the proportion if needed):
4 Tbsp soy sauce
3 Tbsp sugar
2 Tbsp rice vinegar
1 Tbsp rice cooking wine
- Blanch pork ribs in boiling water for a couple of minutes. Remove and wash out any impurities. Discard the water.
- In another pot bring enough water to a boil (enough water to cover the ribs). Add in ginger and blanched ribs then cover with lid. Continue boiling the ribs on high heat for 5 more minutes. Turn the heat to medium low (mark #4) and let it cook covered for 45 minutes. At this point the ribs are tender enough and can be cooked in th sauce later at any time.
- Add all the seasoning to a cold wok and heat up to dissolve the sugar. Scoop up the ribs and put into the wok to coat the sauce evenly. Keep stirring the ribs when sauce starts to thicken to prevent burnt (if you want a spicy version you can add some chili powder at this point). When the sauce is almost dry and ribs are shinny looking dish out and serve hot.
- This is a great party food– ribs can be boiled ahead of time and kept in the broth. Just cook them in the sauce right before guests arrive. People like the flavor too.
- Discard the fat in the broth and you’ll have a good soup base or for use in porridge.