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Sweet and Sour Spareribs Recipe

   
 

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     Sweet and Sour Spareribs

Category   Entrees - Maindishes
Sub Category   None
Servings   8

Ingredients
1 tablespoon(s) peanut or vegetable oil
2 slice(s) gingerroot
2  scallions, cut into 2-inch pieces
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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