These red-braised ribs are fall-off-the-bone tender and pretty easy to make. The hardest part is cutting the slab into individual ribs – my mom always used a cleaver. The second hardest part is having the patience to wait 90 minutes as the braising slowly breaks down all the connective tissue of the ribs, filling your house with incredible aromas, and eventually leaving you with tender meat and a rich sauce. Trust me – it’s worth the wait.
Guessipe
- 2 lbs pork spareribs, cut into individual ribs
- 3 TBSP sugar
- 4 TBSP ketchup
- 3 TBSP soy sauce
- 1 TBSP rice vinegar
- 1 TBSP rice wine
- 1/2 cup water
Place the ribs in a large pot. Sprinkle with sugar, toss, and let sit for 30 minutes.
Add the rest of the ingredients. Stir.
Bring to a boil, then cover and simmer for 90 minutes, stirring occasionally. The ribs will be so tender that it will be hard to keep them looking like whole ribs when you serve them, as the bones will be sliding out and the meat will be falling apart.
There will be fat that has cooked out of the ribs – skim that fat off and you’ll be left with a fantastic sauce to pour over rice and eat with these ribs.
