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1-1/2 lbs meaty spareribs
2 Tablespoons oil
4 quarter-sized slices peeled ginger
1 cup boiling water
Sauce:
2 Tablespoons bean paste 2 Tablespoons dark soy sauce 2 Tablespoons dry sherry 2 tablespoons cider vinegar 2 Tablespoons sugar 2 teaspoons sesame oil
1 medium whole scallion, coarsely chopped
Separate the ribs first, then cop each, meat side down, into 3 pieces.Heat a wok or large, heavy skillet over high heat until
hot; add the oil, swirl, and heat for 30 seconds. Toss in the ginger slices and press them in the oil. Then add the ribs and
stir-fry in turning and flipping motions until all are whit. Add the boiling water, adjust the heat to maintain a very gentle but
steady simmering, cover, and simmer for 45 minutes. In the meantime, mix the sauce ingredients together in a bowl, stirring until the sugar is dissolved. Chop the scallion. At the end of 45 minutes, the ribs should be tender and
there should be very little liquid left in the pan. Turn the heat high and tumble the ribs a few times. Then give the sauce
mixture a big stir and pour it over the meat; stir vigorously until it thickens and glazes the meat. Scatter in the chopped
scallions, give the contents a few fast turns, and scrape the ribs and scallions into a hot serving dish - without the oil.
2 Tablespoons oil
4 quarter-sized slices peeled ginger
1 cup boiling water
Sauce:
2 Tablespoons bean paste 2 Tablespoons dark soy sauce 2 Tablespoons dry sherry 2 tablespoons cider vinegar 2 Tablespoons sugar 2 teaspoons sesame oil
1 medium whole scallion, coarsely chopped
Separate the ribs first, then cop each, meat side down, into 3 pieces.Heat a wok or large, heavy skillet over high heat until
hot; add the oil, swirl, and heat for 30 seconds. Toss in the ginger slices and press them in the oil. Then add the ribs and
stir-fry in turning and flipping motions until all are whit. Add the boiling water, adjust the heat to maintain a very gentle but
steady simmering, cover, and simmer for 45 minutes. In the meantime, mix the sauce ingredients together in a bowl, stirring until the sugar is dissolved. Chop the scallion. At the end of 45 minutes, the ribs should be tender and
there should be very little liquid left in the pan. Turn the heat high and tumble the ribs a few times. Then give the sauce
mixture a big stir and pour it over the meat; stir vigorously until it thickens and glazes the meat. Scatter in the chopped
scallions, give the contents a few fast turns, and scrape the ribs and scallions into a hot serving dish - without the oil.
