Ingredients:
- 1 1/2 pounds meaty spare ribs (ask the butcher to slice them into individual ribs and cut each rib crosswise into 3 pieces
- 1 tablespoon dry sherry
- 2 tablespoons dark soy sauce
- 3 tablespoons cider vinegar or Chinkiang vinegar
- 4 tablespoons sugar
- 5 tablespoons water
Directions:
- Put the ribs in a skillet or saucepan and set it over high heat; add the rest of the ingredients and stir to mingle. When the liquid comes to a boil, adjust heat to maintain a very gentle simmering, and cover and simmer for 40 minutes. Stir and turn the spareribs from time to time.
- Uncover and turn heat high to bring the sauce to a sizzling boil; stir rapidly until the sauce is all but evaporated. Serve hot.
Note: It’s best (and easiest!) to ask your butcher to do the cutting, but if you find yourself with whole ribs, you can either carefully chop them yourself with a sturdy cleaver, meaty side down, or leave them whole. Left whole, they’ll be harder to stir and coat evenly and might look a little funny as the meat shrinks up on the bone, but it works fine in a pinch.
