Sweet and Sour Spare Ribs

Ingredients

• 1 slab pork spare ribs
• 2-inch section ginger, peeled and sliced into 1/2-inch coins
• 6 green onions, chopped into 2-inch sections
• 1 tablespoon Chinese rice wine
• Salt
• 2 tablespoons canola oil
• 2 tablespoons dark soy sauce
• 4 tablespoons white sugar
• 1 1/2 tablespoons Chinese black vinegar
• 1 teaspoon sesame oil

Directions

1. Cut the ribs apart through the spaces between the bones with a sharp chef’s knife or cleaver. With a cleaver, carefully divide them into 2-inch pieces, or have the butcher handle that part. Put the rib pieces in a medium-sized sauce pot and add enough water to cover. Set the pot over high heat and bring it to a boil. Use a spoon to lift off any foam that rises. When the water is boiling, lower the heat to medium-low so it simmers, then add the Chinese rice wine, a pinch of salt, and half the ginger and green onions. Cook for 15 minutes, skimming now and then. Scoop out and save 1 cup of the cooking liquid, then drain the ribs in a colander and throw away the ginger and green onions.
2. Add the oil to a large wok over high heat. When it starts to smoke, add the remaining ginger and green onions. Stir constantly with a wooden spoon for 30 seconds, just until aromatic. Add the ribs and cook for 2 minutes, until they start to take on color.
3. Pour in the reserved cooking liquid, soy sauce, sugar, black vinegar, and sesame oil. Let everything simmer hard until the liquid cooks down into a glaze, about 5 minutes. Serve the ribs with white rice.