Saturday, April 9, 2011

Chinese Ribs

My hubby's work hosted an International Dinner a couple weekends ago. Each person was to bring a popular dish from the country they are from. After a few days of thinking about this my hubby asked me to make Chinese ribs, another dish that his dad had taught me to make a couple years ago. This is a favorite in our house and goes great with white rice. Often times I will make a big batch of these and put them in the freezer to eat later.

Chinese Ribs
Source: my wonderful father-in-law

1 rack of babyback ribs
5 T. soy sauce
3 T. sugar
2 stalks of Chinese chives
small root of ginger
5 T. Chinkiang vinegar, divided

Cut rack of ribs into thirds. Bring large stock pot filled with water to a boil. Add ribs to boiling water and cover with lid, boiling for 3 minutes. (You will see a white film floating on top of water.) Dump out hot water. Ribs are now clean.

Put ribs back in pot and add cold water until there's approximately 1/2 inch covering the bottom of pot. Add in 5 T. soy sauce, 3 T. sugar, 2 stalks of Chinese chives, small root of ginger, and 2 T. Chinkiang vinegar. Bring to boil then stir ribs to cover with the juice and cook covered on low heat for 1 hour, stirring every 10-15 minutes.

When the bones begin to show a little, they are ready for the next step. Bring to boil again to reduce sauce. Continue boiling with the lid off for approximately 10-15 minutes. Add 3 T. Chinkiang vinegar and remove from heat.

Meat should practically fall off the bones. Serve with rice.

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