Name: Stewed Spare Ribs
Yield: Serves 4
Cuisine: China
Ingredients: 30 ml/2 tbsp Shaoxing wine or dry sherry; 30 ml/2 tbsp plum sauce; 2.5 ml/½ tsp ground black pepper; a pinch of Chinese five-spice powder; 500 g/1¼ lb spare ribs, cut into 5cm/2in lengths; shredded spring onion/scallion, to garnish; 30 ml/2 tbsp dark soy sauce; 5 ml/1 tsp sugar; 30 ml/2 tbsp oyster sauce; 15 ml/1 tbsp vegetable oil; 3 garlic cloves, crushed; 25 g/1 oz fresh root ginger, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

With pork being the most popular meat throughout China, there is never any shortage of spare ribs cut in precisely the way they should be, with every rib having the perfect ratio of lean meat to fat. The best way to coax maximum succulence from them is to braise or stew them in a rich seasoning; deep-frying, as many restaurants tend to do, can render them quite dry. If you marinate them for a few hours, they will be ambrosial.