Recipe#163

Title: Chinese Spareribs 05

Newsgroups: rec.food.recipes 
 From: candydavis@aol.com (CandyDavis) 
 Subject: Shanghai ribs 
 Message-ID: <32bkku$8h6@search01.news.aol.com> 
 Date: Thu, 11 Aug 1994 17:30:04 GMT 

3 lbs pork spareribs, cut across bone into 1 1/2 " lengths
 1/2 cup sugar
 1/3 cup Chinese Black Vinegar or Balsamic vinegar
 1 tbsp. dark soy sauce (or 2 1/2 tsp. soy sauce and 1/2 tsp. dark molasses)
 Salt
 Rinse ribs.  Cut between bones to separate.  Place in a 10" X 15"
 pan.  Bake, uncovered, in a 450 degree oven, stirring often until
 well browned, about 30 min.  Drain ribs on paper towels; keep warm,
 or if making ahead, let cool and chill airtight up to 2 days.  If
 chilled, cover meat (in the same pan), heat 20 minutes in a 350
 degree oven, then continue.
 In a wok or 10" to 12" frying pan, mix sugar, vinegar, and soy
 sauce.  Bring to a boil on high heat.  Reduce heat to medium; stir
 often until mixture is reduced to about 1/2 cup, 8 to 10 minutes.
 Mix ribs with sauce.  Scrape onto platter; serve warm, or at room
 temperature.  Salt to taste.  Makes 8 appetizers or 3 or 4 main-dish
 servings.