Hong Shao “Red Braised” Spareribs

This was one of the few dishes my mom made during our time in Michigan that was truly authentic, and it’s partially due to the simplicity of the ingredients. Any dish that starts with “hong shao” is typically stewed in a soy sauce and spice combo, infusing the meat with its flavor while rendering it tender. Some families prefer beef in this, others will slow-cook pork belly until the fat is as soft as Jell-O, but my mom always went for pork spareribs, a cut more easily accessible at the tim