Friday, April 13, 2007

Chines Spare Ribs


2 teaspoons oil
1 lb spare ribs, cut into 1 1/4 inch pieces
1 tsp salt
2 cloves garlic
1 teaspoon soy sauce
2 drops red food coloring or 1 tablespoon beet juice (optional)
1/4 cup vinegar
1/4 cup waterpinch of red cayenne pepper

In a skillet, brown the spare ribs and garlic in oil, mashing the garlic in with a fork as it takes on color (remove garlic before it browns).

Add salt, soy sauce (and coloring or beet juice, if using), vinegar and water.
Bring to a boil for 1 minute, reduce heat and simmer for 20-30 minutes, or until tender. (If it's barbecue weather, simmer 15 minutes, then finish slowly on grill - basting frequently with liquid from pan).

Make a gravy:
1 tablespoon cornstarch
1 teaspoon soy sauce
1 tablespoon vinegar
2 tablespoons dark brown sugar (or Karo brown sugar syrup)

Stir ingredients together and bring to a boil for 5 minutes. Toss with ribs before serving.