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These are glossy, sweet, and tangy spare ribs that are ridiculously addictive. Using classic Chinese red-braising techniques, this recipe creates a beautiful, sticky, mahogany-colored glaze that perfectly coats each piece of pork.
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Blanch pork ribs in cold water, skimming off impurities, then rinse and drain. → Caramelize brown sugar in oil, then add ribs and toss to coat. → Add soy sauces, cooking wine, vinegar, water, and aromatics. Cover and braise for 25 minutes on low heat. → Remove aromatics, increase heat, and reduce the sauce until it becomes a thick, sticky glaze coating the ribs. → Serve garnished with sesame seeds and chopped spring onions.
Blanch pork ribs in cold water, skimming off impurities, then rinse and drain. → Caramelize brown sugar in oil, then add ribs and toss to coat. → Add soy sauces, cooking wine, vinegar, water, and aromatics. Cover and braise for 25 minutes on low heat. → Remove aromatics, increase heat, and reduce the sauce until it becomes a thick, sticky glaze coating the ribs. → Serve garnished with sesame seeds and chopped spring onions.
These are glossy, sweet, and tangy spare ribs that are ridiculously addictive. Using classic Chinese red-braising techniques, this recipe creates a beautiful, sticky, mahogany-colored glaze that perfectly coats each piece of pork.
Place the pork spare ribs in a pot and cover with cold water. Place on the stove and bring to a simmer.
As the water comes to a boil, skim off any scum that rises to the surface. Let it simmer for a couple of minutes while continuing to skim.
Remove the ribs from the pot, place them in a clean bowl, and rinse them with fresh water to remove any remaining impurities. Drain the ribs well.
In a wok or large pan, add a little oil and the brown sugar over medium heat. Stir until the sugar melts and caramelizes.
Add the drained ribs to the caramelized sugar. Be careful of splattering. Toss continuously to coat the ribs in the sugar and give them a nice color.
Using short-cut spare ribs is ideal for this dish as they get more sauce coverage. They can often be found pre-cut at Asian butchers.
Blanching the ribs by starting them in cold water is a key Chinese technique to effectively draw out impurities and ensure a cleaner tasting dish.
During the final reduction step, watch the pan closely and keep tossing the ribs to prevent the sugar-based glaze from burning.
This dish is not meant to be overly saucy. The goal is a thick glaze that clings to each rib, rather than a pool of sauce at the bottom.
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