A Chinese friend shared this recipe many years ago. It couldn’t be easier! With the ribs cut apart at the outset, they become completely portable—suitable for eating on the run, and a sensational cocktail nibble.
Ingredients:
- 1 1/2 pounds back side ribs
- 1 tablespoon Fino Sherry
- 2 tablespoons sugar
- 3 tablespoons white vinegar
- 4 tablespoons low-sodium Tamari sauce
Instructions:
- Wash and dry the ribs and separate them into individual ribs. Place them in a saucepan. Add all the other ingredients. Stir to combine. Cover and cook over low heat for 40 minutes, stirring occasionally until the liquid has almost completely evaporated and has glazed the meat.
- Editors’ note: If you notice the meat looking grayish in the last few minutes of cooking, remove the pan’s lid and raise the heat, searing the meat a bit and thickening the glaze.
- Remove to a plate and serve.
No Comments