1-2-3-4 Spareribs

By ChefJune
August 11, 2011
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Author Notes: 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. ChefJune

Food52 Review: WHO: ChefJune is a longtime community member and food and wine educator in the New York City area.
WHAT: Sticky-sweet-savory ribs—with just 5 ingredients and 40 minutes.
HOW: Cut apart ribs, and combine them with sherry, sugar, vinegar, and soy sauce. Cover and walk away (well, returning to stir a bit)—then come back to ribs.
WHY WE LOVE IT: What could be better than a platter of ribs? A platter of ribs on demand! They require only minimal attention over their 40 minutes of cooking time. We found removing the lid in the last 10 or so minutes of cooking helped the glaze really thicken up (and gave the meat a nice color). An extra bonus? The ribs are equally delicious at room temperature as they are straight from the pan.
The Editors

Serves: 4 for appetizers

  • 1 1/2 pounds back side ribs
  • 1 tablespoon Fino Sherry
  • 2 tablespoons sugar
  • 3 tablespoons white vinegar
  • 4 tablespoons low-sodium Tamari sauce
  1. 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.
  2. 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.
  3. Remove to a plate and serve.

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