“These sweet & sticky Chinese ribs are certified genius.” -Food52 Editors
1 1/2 lbs. meaty spare ribs (ask the butcher to slice them into individual ribs & cut each rib crosswise into 3 pieces)
1 Tbsp dry sherry
2 Tbsp dark soy sauce*
3 Tbsp cider vinegar
4 Tbsp sugar
5 Tbsp water
Put the ribs in a skillet or saucepan over high heat.
Add the remaining 5 ingredients and stir.
Bring to a boil, then lower heat to a simmer. Cover and simmer 40 minutes, stirring occasionally.
Uncover and return heat to high. Stirring, bring sauce to a sizzling boil.
*I use Pearl River Bridge dark soy sauce because I love its intense, almost “smokey” flavor. It can be found on Amazon or at Asian food markets.
For more recipes and ideas visit www.thelaunchedlife.com.