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SHANGHAI RIBS
3 lbs pork spareribs, cut across bone into 1 1/2 " lengths
1/2 cup sugar
1/3 cup Chinese Black Vinegar or Balsamic vinegar
1 tbsp. dark soy sauce (or 2 1/2 tsp. soy sauce and 1/2 tsp. dark molasses)
Salt
Rinse ribs. Cut between bones to separate. Place in a 10" X 15"
pan. Bake, uncovered, in a 450 degree oven, stirring often until
well browned, about 30 min. Drain ribs on paper towels; keep warm,
or if making ahead, let cool and chill airtight up to 2 days. If
chilled, cover meat (in the same pan), heat 20 minutes in a 350
degree oven, then continue.
In a wok or 10" to 12" frying pan, mix sugar, vinegar, and soy
sauce. Bring to a boil on high heat. Reduce heat to medium; stir
often until mixture is reduced to about 1/2 cup, 8 to 10 minutes.
Mix ribs with sauce. Scrape onto platter; serve warm, or at room
temperature. Salt to taste. Makes 8 appetizers or 3 or 4 main-dish
servings.
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Chinese Spareribs 05