Braised Spareribs

Braised Spareribs with freshly cooked Farro

This is a variation on a classic Chinese recipe for braised spareribs. Tradtionally, ribs would be slowly braised in soy sauce, rice wine, black vinegar and sugar. They would be served with noodles.

I got this recipe from Susanna Foo's Chinese Cuisine. It is absolutely fantastic. I usually make them with Atsugiri Teuchi Men (Homemade noodles) They are also nice with a salad of new red potatoes...also from Susanna Foo! She rules!

Ingredients
2 tablespoon corn oil
2 lbs baby back ribs, cut into individual ribs (I have also used lamb ribs and regular pork ribs)
3 garlic cloves, crushed
1 2 inch piece cinnamon stick
2 tablespoons grated orange zest or 1 piece dried orange peel
1 teaspoon anise seed
1/2 cup sherry
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tomato, peeled, cubed and deseeded
thyme leaves (1/4 cup fresh chopped or 1 teaspoon dried)
1 cup chicken stock (approximately 8 cubes)


Peeling tomatoes is a pain. For this recipe, i usually make 4 thin cuts on the tomato, drawing thin lines with a pairing knife to quarter the tomato. i think stab a fork into the top end of the tomato and dunk it in boiling water for a minute or so. I then take the tomato out of the water and run it under cold water (this will stop any cooking process that is occuring. The skin usually just peels off. If there is still some skin left (usually on the polar opposite side of the end you jabbed the fork in, I reverse the process and jab the fork into that opposite end and repeat).

I then slice the tomatoes into thick slices, so I have a nice cross section. I can then take a chopstick and remove all of the seeds rather easily.


Heat oil into a large wok. Add garlic, cinnamon, orange zest or peel and anise seed. stir fry for 30 seconds. add the ribs in slowly. Lightly sear the ribs over high heat (about 5 minutes).

Add sherry, soy sauce, vinegar, tomato and thyme. Cover and reduce heat for 15 minutes. Add 1/4 cup of stock (2 cubes). Cover and cook on low heat for 45 minutes to 1 hour. Turn the ribs occasionally to allow the sauce to penetrate the meat. If the ribs are sticking to the wok, add a little more chicken stock.










Season with salt and pepper. I highly recommend eating them with Homemade noodles, as the sauce they are in is delicious!

The sauce for this dish works very well with pasta.  I made it with some Penne here:

It also works well with stir fried chard:














Or with Homemade noodles and a salad of red potatoes: 

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