1 1/2 pound(s) spareribs (ask your butcher to cut across the bones into 1 1/2-inch sections)
(ribs seperated)
1/4 cup(s) dark soy sauce
1/4 cup(s) sugar
2 1/2 tablespoon(s) Chin Kiang vinegar
1 1/2 tablespoon(s) Chinese rice wine
3 Chinese cabbage leaves, shredded
Instructions
Heat the oil in a Dutch oven or medium-size pot over medium-
high heat. Add the gingerroot and scallions and stir. Add the
spareribs and stir-fry 1 minute to brown them slightly.
Add the soy sauce, sugar, vinegar, and wine. Bring to a boil and
reduce the heat to low; cover and simmer, stirring occasionally,
about 45 minutes.
Arrange the shredded Chinese cabbage leaves on each dim sum
plate and top with the spareribs; serve hot.
Do Ahead- The dish can be prepared ahead of time through step
2 and left in the pot. Reheat thoroughly on the stove before
serving. About Chin Kiang Vinegar- Made from fermented rice,
Chin Kiang vinegar has a rich, smokey taste. It is one of the
black vinegars, and gets its name from the Chinese province
where it is made. Find it in Asian food stores.
Originally Submitted
6/7/2009
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