2 Tbsp. vegetable oil
3 lbs. well-trimmed pork spareribs, cut into individual ribs
2 garlic cloves, minced
1 Tbsp. minced peeled fresh ginger
¾ cup brown sugar, packed
¾ cup rice vinegar
½ cup reduced-sodium soy sauce
1 tsp. cornstarch dissolved in 1Tbsp. cold water
Steamed white rice
Heat vegetable oil in large wide shallow pot over medium-high heat. Working in batches, add ribs and brown on all sides, about 8 minutes. Transfer ribs to large bowl. Add garlic and ginger to pot; sauté 30 seconds. Add brown sugar, vinegar and soy sauce. Stir to blend. Return ribs to pot. Cover pot and simmer over medium-low heat until meat is tender, turning ribs occasionally, about 45 minutes. If sauce is thin, gradually add cornstarch mixture to ribs and simmer until sauce thickens slightly, about 2 minutes. Serve ribs over rice.
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