Ingredients and Weight:
- Spare ribs: 2 lbs (about 900 grams)
- Soy sauce: 3 tbsp
- Rock sugar: 1/4 cup
- Chinese cooking wine or rice wine: 2 tbsp
- Ginger: 3-4 slices
- Spring onions or scallions: 2-3 chopped stalks
- Chicken broth or water: 2 cups
- Dark soy sauce: 2 tbsp (for color and flavor)
- Black peppercorns: a few grains
- Salt: 1/2 teaspoon (optional)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 90 minutes
- Total Time: About 110 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large pot of boiling water, blanch the spare ribs for a few minutes to remove impurities and excess blood. Remove and set aside.
- In a heavy-bottomed pot or Dutch oven, heat some oil and add the rock sugar. Caramelize the sugar until it turns a dark amber color.
- Add the blanched spare ribs to the caramelized sugar and coat them well.
- Pour in the chicken broth or water, add the soy sauce, dark soy sauce, Chinese cooking wine or rice wine, ginger, and black peppercorns. Stir well.
- Bring to a boil, then reduce the heat to low and let it simmer for about an hour or until the ribs are tender and the sauce is thick and rich.
- Season with salt if needed and add the chopped spring onions or scallions. Stir well and cook for another minute or two.
- Serve hot with steamed white rice or as a main dish for a banquet setting.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: Approx. 450 calories per serving (not including optional toppings or side dishes)
Fat: 15g, Carbohydrates: 25g, Protein: 35g
Dish Characteristics:
- The dish has a rich and complex flavor profile with a balance of sweet, salty, and savory notes.
- The ribs are tender and fall-off-the-bone delicious, coated in a rich and flavorful sauce.
- This dish is perfect for colder weather or as a hearty addition to any banquet spread.
User Comments:
- "The flavor was amazing! The ribs were so tender and coated in a sweet and savory sauce that was perfect with rice." - John Doe, New York
- "I love the balance of flavors in this dish. It's not too sweet or too salty, just perfect." - Jane Smith, California
- "This is a great dish for colder weather! It's hearty and filling." - Michael Johnson, Texas
Special Precautions and Tips:
- Make sure to blanch the ribs to remove any impurities or excess blood before cooking to ensure a clean flavor in the final dish.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent the sauce from burning at the bottom.
- Adjust the seasoning according to your preference and taste as you go along during the cooking process.
