1. Trim excess fat from the spareribs. Rinse in cold water and pat dry with paper towels until almost dry to the touch. Place the spareribs in a 3 quart saucepan. Sprinkle them with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid. 2. Mix the regular and black soy sauces, vinegar, ketchup, rice wine, and 1/2 cup cold water in a bowl and pour over the spare ribs. Bring to a boil over high heat, covered. 3. Reduce to medium-low and simmer, stirring occasionally to make sure the sauce does not dry up (add a little water, if necessary) for 1 hour, or until the spareribs are tender when pierced with a knife and the sauce is thick enough to lightly coat a spoon. 4. Transfer to a plate and skim excess fat from the sauce. Pour sauce over the spareribs. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
