Recipe ingredients and directions:
1 1/2 pounds meaty spareribs
2 Tablespoons dark soy sauce
1 Tablespoon dry sherry
1 teaspoon sugar
1/2 teaspoon five-fragrance powder
1 1/2 cups boiling water
2 Tablespoons dark soy sauce
2 Tablespoons dry sherry
3 Tablespoons oil
1 medium clove garlic, crushed and peeled
2 Tablespoons sugar
Chop the ribs into 1-inch pieces. Put them in a small pot and
marinate in the simmer sauce for 15 minutes. Add the boiling water
and bring the simmer sauce to a boil. Adjust heat to medium low
to maintain a strong simmer; then cov er and simmer for 30 minutes,
turning meat now and again. Drain the simmer sauce into a bowl
and set the ribs aside. (Can do this step in advance and refrigerate,
bring to room temperature before continuing).
Measure out 1/4 cup of sauce and combine it with 2 Tablespoons dark
soy sauce and 2 Tablespoons dry sherry. Set it within reach for
making the glazing sauce.
Heat a wok or large heavy skillet over high heat until hot; add
the oil, swirl, and heat for 10 seconds. Press and turn the garlic
in the oil with the back of a spatula. Stir in the sugar until it
is dissolved. Then add the simmer sauce a little at a time (it
will splatter – stand back) and stir until it puffs into thick
caramel bubbles. Then pour in the ribs and tumble them vigorously
until the sauce coats all of them, with no sauce left in the pan.
Scoop the ribs onto a serving platter and garnish with parsley.
Serves 3 to 4 as a single appetizer; more with an assortment.
Category: Asian Recipes
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