STICKY ORIENAL SPARERIBS

 

  • Cooking Time: 1 hour
  • Servings: HUmm...ONE?
  • Preparation Time: 15 minutes

Ingredients

  • •2 CUPS WATER
  • •1/2 CUP SOY SAUCE
  • •1 CLOVE GARLIC, MINCED
  • •3 POUNDS OF SPARERIBS, CUT IN 2" PIECES. (GET THE BUTCHER TO SLICE RIGHT DOWN THE MIDDLE OF THE RIBS, FOR THIS I SPLURGE AND BUY BABY BACK RIBS)
  • •2 TABLESPOONS BROWN SUGAR, PACKED
  • •1 TABLESPOONS CORNSTARCH
  • •1 TABLESPOONS OF SESAME SEEDS
  • •2 TABLESOONS GREEN ONIONS, CHOPPED
  • •1/4 TEASPOON GINGER
  • •SERVE WITH RICE

Directions

  • 1.COMBINE WATER, 1/4 CUP SOY SAUCE, GARLIC IN LARGE SAUCEPAN.
  • 2.PLACE RIBS INTO LIQUID AND BRING TO A BOIL.
  • 3.REDUCE HEAT, COVER AND SIMMER OVER LOW HEAT FOR AN HOUR.
  • 4.REMOVE COVER, BRING TO A BOIL AND COOK 20 MORE MINUTES.
  • 5.DRAIN, RESERVING 1/4 CUP OF THE COOKING LIQUID
  • 6.MIX, REMAINING 1/4 CUP OF SOY SAUCE, BROWN SUGAR, CORNSTARCH, SESAME SEEDS, GREEN ONIONS AND GINGER.
  • 7.PLACE RIBS AND RESERVED 1/4 CUP COOKING LIQUID IN SKILLET, OVER MEDIUM HEAT
  • 8.POUR THE SEASONED SOY/CORNSTARCH MIX OVER RIBS AND COOK.
  • 9.TURNING RIBS OFTEN AND SPOONING SAUCE OVER THEM UNTIL SAUCE THICKENS AND ADHERE'S TO THE RIBS ABOUT 10 MINUTES
  • 10.SERVE WITH RICE
  • 11.OR SERVE IN CHAFING DISH TO KEEP WARM.

Notes

I FOUND THIS RECIPE LONG AGO IN SOME LIBRARY BOOK. THIS DEFIES ALL MY BELIEFS IN HOW RIBS SHOULD BE DONE. THIS IS ONE OF THE BEST THINGS I EVER ATE. STICKY SWEET AND NEVER ENOUGH! I HOPE YOU ENJOY THESE

Categories: Appetizer  Asian  Beef  Dinner  Savory  Stove  Sweet  Tangy 
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