1,2,3,4,5 Chinese Spareribs
"5 ingredients,5 steps...It doesn't get much easier than this. Found this recipe on the net, with no name attached."
photo by JustJanS
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 -2 lb spareribs, each cut in thirds for smaller pieces (cut with a cleaver)
- 1 tablespoon cooking wine (rice wine works well)
- 2 tablespoons sugar
- 3 tablespoons vinegar
- 4 tablespoons soy sauce
- 5 tablespoons water
directions
- Heat a large skillet with some oil in it, and start to brown the spare ribs.
- Once the ribs are seared and browned, add the rest of the ingredients.
- Mix well and bring to a boil.
- Cover and reduce heat to medium-low.
- Cook for about 20-25 minutes, and it's ready to serve!
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Reviews
-
We think this receipe is great and make it often. Instead of the sugar I added 4 tablespoons of duck sauce. What a great taste! Also did this with chicken wings and everyone loved it. Thank you -
A very tasty treat. I also cooked this in the crockpot and it worked out very well. Next time I'll try to thicken the sauce a bit, although even as it was, I liked it over rice. -
My mom used to make this 1,2,3,4,5 ribs for me when I was a kid in Hong Kong. I think this taste a little different than hers because she used chinese (red) winegar instead of white vinegar. However, this is definitely a 5 stars. I actually put the ribs in the crockpot and cook it high for 4 hours before I serve it. The taste is excellent and the meat falls off from the bone.My husband and kids all love it. The favor is so good. I don't think we need more favor to it unless you want to increase your blood pressure! Anyway, thanks for the great recipe! -
These ribs were quick and easy, but only OK for flavour. I was thinking they would be stickier, but I don't think that could be acheived with the short cooking time. They needed longer to make them tenderer too. We added garlic, chilli, and 5 spice powder which I think improved the flavour, and I would have liked more sauce to go over our rice.
Tweaks
-
Use Asian Rice Vinegar, in a pinch wine, malt or apple cider vinegar works. Watch out for White Vinegar (use sparingly) and don't use Balsamic. Interesting idea to use Duck Sauce. I would think home made version using a 1/2 plum sauce and some apricot or Peach preserves would compliment. Consider using about a Tbs of crushed ginger match sticks and 2 garlic coves. I personally like a little tarragon and basil to add the herbal sweetness. This recipe can be scaled up to use as a all purpose cooking brine. -
My mom used to make this 1,2,3,4,5 ribs for me when I was a kid in Hong Kong. I think this taste a little different than hers because she used chinese (red) winegar instead of white vinegar. However, this is definitely a 5 stars. I actually put the ribs in the crockpot and cook it high for 4 hours before I serve it. The taste is excellent and the meat falls off from the bone.My husband and kids all love it. The favor is so good. I don't think we need more favor to it unless you want to increase your blood pressure! Anyway, thanks for the great recipe!
RECIPE SUBMITTED BY
Nat Da Brat
Ottawa (Go Bruins Go!!!), 0
<p>My husband and I are mostly retired but we love renovations so we tend to buy, fix and sell a lot :) We love to travel and our favorite and yearly destinations are Negril, Jamaica and Isla Mujeres Mexico.</p>
