"This is a lighthearted title for an extremely easy and delectable dish—the 1 to 5 referring to the simmering ingredients. The sauce-coated meat is succulent, with a deep sweet and sour flavor. The dish serves 2 or 3 amply when accompanied by rice and a stir-fried leafy vegetable or a crisp salad. The ribs are also good as an appetizer." —Irene Kuo —Genius Recipes
Put the ribs in a skillet or saucepan and set it over high heat; add the rest of the ingredients and stir to mingle. When the liquid comes to a boil, adjust heat to maintain a very gentle simmering, and cover and simmer for 40 minutes. Stir and turn the spareribs from time to time.
Uncover and turn heat high to bring the sauce to a sizzling boil; stir rapidly until the sauce is all but evaporated. Serve hot.
Note: It’s best (and easiest!) to ask your butcher to do the cutting, but if you find yourself with whole ribs, you can either carefully chop them yourself with a sturdy cleaver, meaty side down, or leave them whole. Left whole, they’ll be harder to stir and coat evenly and might look a little funny as the meat shrinks up on the bone, but it works fine in a pinch.
Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Creative Director Kristen Miglore.