Vinegar Sauce
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You'll want to have plenty of white rice on hand to soak up the incredibly complex sweet-and-sour sauce that adorns these ribs. Makes 4 servings Adapted from Cecilia Au-Yang, Chopsticks Cooking Centre, Hong Kong 2 lb pork spareribs, cut into individual ribs Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry. Whisk 1/2 teaspoon salt into cornstarch in a large bowl. Add ribs and toss.Heat 3 inches oil to 400°F in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch. Transfer with a slotted spoon to a bowl.Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes. Add brown sugar and cook, stirring, until dissolved, about 1 minute. Add wine and boil 1 minute.Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.
Transfer ribs to a platter. |
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