Monday, 4 February 2013
As easy as 12345 Chinese Ribs Recipe
You have done this meal for us when we last visited you and it tasted so good. Not only that, you were kind enough to let me into your simple secret recipe...
Unfortunately, when I came back home after our holiday break with you...you guessed it right! All I can remember were your words: "this recipe is as easy as 12345..."
It's been bothering me for a bit of time...then, it all came back to me. Not only was it easy to remember, it’s almost effortless to prepare. Now, here I am! To guard myself from another amnesia attack, I must write it all down to record it. If I'm mistaken, you can recorrect me on this.
For 2 pounds pork ribs (spare ribs or country-style, cut into chunks)
1 tablespoon wine (Chinese Shaoxing wine or sherry)
2 tablespoons vinegar
3 tablespoons sugar
4 tablespoons soy sauce
5 tablespoons water
In a large non-aluminium pot (due to vinegar content), combine the rice wine, vinegar, sugar, soy sauce, and water. Add the spareribs and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 45 minutes, stirring occasionally.
If the meat dries out and starts to burn, add water, 1 tablespoon at a time. The ribs are ready when the meat is tender and glossed with a sticky, reddish-brown glaze and the liquid has been absorbed. Serve with freshly steamed rice and a vegetable side dish.
As you know, our family are not really meat eaters and not very keen on pork....but I guess this 12345 meat sauce recipe would be very nice on other meat choice too...Would you think so?
Thank you once again for sharing your simple and uncomplicated ingredients recipe for a delicious meal.
Hope all is well with you. Happy New Year to the family:)