Source: Irene Kuo, The Key to Chinese Cooking
- 1 tbs Chinese rice wine
- 2 tbs dark soy sauce
- 3 tbs cider vinegar
- 4 tbs sugar
- 5 tbs water
Separate and chop the spare ribs. Mix the simmering ingredients.
Put the ribs into a pot or saucepan over high heat. Add simmering ingredients, and stir to mingle. Bring to a boil. Cover and reduce heat to a simmer. Cook for 40 minutes.
Uncover pot. Raise heat and boil liquid away, turning the spareribs to coat with the sauce. Serve.
I often use boneless country ribs for this. As they are leaner than spare ribs, I usually start with a bit of oil. I also throw in 2-3 slices of ginger. Doesn't hurt, although the ginger itself isn't edible. I've also tried adding a bit of five spice powder and/or Szechuan pepper, which also doesn't hurt.