Prep 10 mins
Cook 45 mins
Posting this for ZWT 2006 Asian region. This is a classic Chinese treatment for Spareribs which can be doubled easily and is so delicious. To purists, this is NOT American style BBQ ribs so don't gasp at the boiling ok? Hehehe. I like to add some red pepper flakes and a little Ginger to the sauce to add a bit of heat.
- 3 lbs spareribs
- 1 1⁄2 cups brown sugar
- 1 1⁄2 cups water
- 4 -5 garlic cloves
- 4 1⁄2 tablespoons light soy sauce
- 1 1⁄2 tablespoons dry mustard
- Bring a large pot of water to boil.
- Cut the ribs apart in large or small pieces as you wish; add the spareribs to the boiling water, cover, and allow to simmer for 30 minutes until tender.
- While the spareribs are simmering, mix together the sauce ingredients.
- Remove the spareribs from the pot.
- If you like, set aside the pork broth to use in another recipe; clean out the pot.
- Add the sauce ingredients to the pot and bring to a gentle boil; add the spareribs, bring back to a boil, and simmer for 10 - 15 minutes.
I tried this recipe and the ribs are to die for! They are moist and tasty. I cut out some calories by using Splenda Brown Sugar Blend instead of the full brown sugar and it still tastes awesome. Everyone that I've ever made these for loooves them. Its so simple and there are only a few ingredients. Try this tonight! You will NOT be disappointed!!
These ribs were as good as the ones in our local take out shop. The taste is awsome and is so easy to make. My family still thinks I bought them. I also used a teaspoon of ginger powder and a teaspoon of red pepper flakes. This is a keeper!!!!! rick
Loved these ribs!! I actually used beef ribs and that worked really well. The sauce was really tasty. I did add the red pepper flakes and ginger as recommended. The sauce was sweet but not overly so. They were sure enjoyed by DH. I think he ate 2 lbs of ribs himself.