Spare Ribs: Chinese style
1 to 2 lbs of spare ribs, each cut in thirds for smaller pieces
1 tablespoon cooking wine (rice wine works well)
2 tablespoons sugar
3 tablespoons vinegar
4 tablespoons soy sauce
5 tablespoons water
Heat a large skillet with some oil in it, and start to brown the
spare ribs. Once the ribs are seared and browned, add the rest of
the ingredients listed (wine, sugar, vinegar, soy sauce, and water).
Mix well and bring to a boil. Cover, and reduce heat to medium-low.
Cook for about 20-25 minutes, and it's ready to serve!
When cutting the spare ribs into thirds, you can do it with a
well-sharpened cleaver. Getting the butcher to saw them with a
belt saw is usually better, as the cleaver creates bone fragments
which are unpleasant when eating the ribs. The saw, on the other
hand, makes a nice clean cut.