Ingredients:

• 1.5 lbs pork spare ribs
• 1 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing cooking wine (or substitute with dry sherry)
• 1 tbsp rice vinegar (or mirin)
• 1 cup water
• 5 cloves garlic (minced)
• A thumb-sized piece of ginger (minced)

Directions:

Step-by-Step Instructions:

1. Prepare the Ribs:
   • Start by cutting the pork spare ribs into bite-sized pieces. If the ribs are already pre-cut, you can proceed to the next step. Make sure to remove any excess fat if desired, but a little fat will add flavor to the dish.
2. Caramelize the Sugar:
   • Heat a medium-sized pot over medium heat. Add 1 tablespoon of sugar to the pot. Stir continuously as the sugar starts to melt and change color. You want the sugar to turn a light caramel color, which will give the ribs a subtle sweetness and deep flavor. Be careful not to burn the sugar; stir constantly to ensure even caramelization.
3. Brown the Ribs:
   • Once the sugar has caramelized, quickly add the pork spare ribs to the pot. Stir the ribs to coat them evenly in the caramelized sugar. This will add a beautiful golden-brown color to the ribs and infuse them with a slight sweetness. Continue stirring for about 2-3 minutes until the ribs are evenly browned.
4. Add the Seasonings:
   • Next, pour in 2 tablespoons of soy sauce and 1 tablespoon of dark soy sauce. The soy sauces will enhance the umami flavor of the ribs, and the dark soy sauce will give the dish a rich, deep color.
   • Add 1 tablespoon of Shaoxing cooking wine (or dry sherry) to deglaze the pot, lifting up all those delicious caramelized bits from the bottom of the pan.
   • Pour in 1 tablespoon of rice vinegar (or mirin) to balance the sweetness with a touch of acidity.
5. Garlic and Ginger:
   • Add 5 cloves of minced garlic and the minced ginger to the pot. Stir them in to distribute their flavors evenly throughout the dish. The garlic and ginger will add a fragrant, spicy undertone that enhances the overall taste of the braised ribs.
6. Add Water and Simmer:
   • Pour 1 cup of water into the pot, making sure the ribs are mostly submerged in the liquid. Stir everything together to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 1 hour. This slow cooking process allows the flavors to meld and the ribs to become tender.
7. Reduce the Sauce:
   • After 1 hour, check the ribs for tenderness. The meat should be tender enough to pull away from the bone easily. If the ribs are not quite tender, continue simmering for another 10-15 minutes. If the sauce is too thin, uncover the pot and let it simmer for a few more minutes until the sauce reduces and thickens into a glaze that clings to the ribs.
8. Serve:
   • Once the ribs are tender and the sauce has thickened, remove them from the heat. Garnish with chopped green onions if desired, and serve the braised pork spare ribs hot. They pair wonderfully with steamed rice or sautéed vegetables.

Cooking Tips:

• Browning the Ribs: Make sure not to overcrowd the pot when browning the ribs. If necessary, brown them in batches to ensure they get a nice golden color and caramelized coating.
• Slow Simmering: Slow-cooking the ribs ensures they become tender and juicy. Don’t rush this process, as it allows the flavors to fully develop.
• Balance of Sweetness and Acidity: Adjust the sweetness and acidity by tweaking the amounts of sugar and vinegar to suit your taste.
• Double Fry for Crispier Texture: For a slightly crispier texture, you can fry the ribs before braising them, though this step is optional.

Storage:

• If you have leftovers, store the ribs in an airtight container in the refrigerator for up to 3 days. Reheat them gently on the stove or in the microwave, adding a little water if needed to loosen the sauce.
• You can also freeze the ribs for up to 2 months. Thaw them in the refrigerator before reheating.

Nutritional Facts (per serving):

• Calories: 350 kcal
• Protein: 24g
• Fat: 25g
• Carbohydrates: 8g
• Sugar: 5g
• Sodium: 700mg

FAQs:

1. Can I use a different type of meat? Yes, you can substitute pork spare ribs with beef ribs, chicken drumsticks, or even pork belly for a different texture and flavor.
2. What can I substitute for Shaoxing wine? If you don’t have Shaoxing wine, you can substitute it with dry sherry or white wine. The wine adds a depth of flavor to the dish, but if you prefer to avoid alcohol, you can simply add more water or broth.
3. Can I make this dish spicier? Absolutely! You can add some chopped chili peppers or a dash of chili flakes to the dish for an extra kick of heat.
4. How can I make the sauce thicker? If the sauce is too thin, you can let it simmer uncovered for a few more minutes to reduce it. Alternatively, you can mix a little cornstarch with water and stir it into the sauce to thicken it quickly.

Conclusion: Braised pork spare ribs are a deliciously savory dish that combines tender meat with a rich, flavorful sauce. The slow-braised technique ensures that the ribs are melt-in-your-mouth tender, while the caramelized sugar and soy sauce create a perfectly balanced glaze that coats each rib. This dish is easy to make yet impressive enough to serve at special gatherings or family meals. Whether you enjoy it with a side of rice or vegetables, these braised ribs are sure to be a hit.