Sandpot Casserole of Hot and Sour Spareribs

Preparation info

  • Serves

    3 to 4

    as a main course
    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

This is a fine variation on the theme of stewed spareribs, one that features the hot and sour flavors of central China. It is a simple dish that can be done with most any colorful variety of market vegetables, so feel free to improvise.

Sparerib stews need long, slow cooking to turn the meat truly tender and succulent. For that reason, you might want to cook the ribs well in advance. In doing so you will also gain the advantage of being able to lift the congealed fat in a single sla