Youngest son has been complaining that we are getting a bit set in our ways with the menus.
So I thought this would make a nice change. Turns out one of the only things that he doesn't like is ginger. Ho hum.
Gingered Spareribs with Brown Sugar and Soy
· 2 tablespoons vegetable oil
· 3 pounds well-trimmed pork spareribs, cut into individual ribs
· 2 garlic cloves, minced
· 1 tablespoon minced peeled fresh ginger
· 3/4 cup (packed) golden brown sugar
· 3/4 cup rice vinegar
· 1/2 cup reduced-sodium soy sauce
· 1 teaspoon cornstarch dissolved in 1 tablespoon cold water (optional)
· Steamed white rice
Preparation
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; saute 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.
Good in the slow cooker
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