“One, Two, Three, Four, Five” Spareribs

Name: “One, Two, Three, Four, Five” Spareribs (一二三四五排骨)
Yield: The dish serves 2 or 3 amply when accompanied by rice and a stir-fried leafy vegetable or a crisp salad.
Cuisine: Chinese
Ingredients: 3 tablespoons cider vinegar; 1 tablespoon dry sherry; 4 tablespoons sugar; 5 tablespoons water; 1½ pounds meaty spareribs; 2 tablespoons dark soy sauce

一二三四五排骨

Preparation info

The dish serves
2 or 3
amply when accompanied by rice and a stir-fried leafy vegetable or a crisp salad.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is a light-hearted title for an extremely easy and delectable dish—the 1 to 5 referring to the simmering ingredients. The sauce-coated meat is succulent, with a deep sweet and sour flavor. The dish serves 2 or 3 amply when accompanied by rice and a stir-fried leafy vegetable or a crisp salad. The ribs are also good as an appetizer.

Ingredients

1½ pounds meaty spareribs

Method

Separate the ribs first; then chop each, meat side down, into 3 pieces. Put them in a skillet or saucepan and set it over high heat; add the simmering ingredients and stir to mingle. When the liquid comes to a boil, adjust heat to maintain a very gentle simmering, and cover and simmer for 40 minutes. Stir and turn the spareribs from time to time.

Uncover and tur