Sweet and Sour Spareribs

Name: Sweet and Sour Spareribs
Yield: 8
Ingredients: 1 tbsp. peanut or vegetable oil; 2 slice gingerroot; 2 scallions; 1 1/2 lb. spareribs (ask your butcher to cut across the bones into 1 1/2-inch sections); 1/4 c. dark soy sauce; 1/4 c. sugar; 2 1/2 tbsp. Chin Kiang vinegar; 1 1/2 tbsp. Chinese rice wine; 3 Chinese cabbage leaves

Published: Jul 14, 2008

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Like many dim sum dishes, these succulent ribs, cooked by the Chinese "red-cooking" method, can be served either as small bites or as a main dish.

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Ingredients

1 Tbsp. peanut or vegetable oil
2 slice gingerroot
2 scallions
1 1/2 lb. spareribs (ask your butcher to cut across the bones into 1 1/2-inch sections)
1/4 cup dark soy sauce
1/4 cup sugar
2 1/2 Tbsp. Chin Kiang vinegar
1 1/2 Tbsp. Chinese rice wine
3 Chinese cabbage leaves

Directions

1. Step 1Heat the oil in a Dutch oven or medium-size pot over medium-high heat. Add the gingerroot and scallions and stir. Add the spareribs and stir-fry 1 minute to brown them slightly.
2. Step 2Add the soy sauce, sugar, vinegar, and wine. Bring to a boil and reduce the heat to low; cover and simmer, stirring occasionally, about 45 minutes.
3. Step 3Arrange the shredded Chinese cabbage leaves on each dim sum plate and top with the spareribs; serve hot.