August 13, 2009


Not the red, five-spice type, but the brown, soy kind. Tender, deeply-flavored and ohhhh, that yummy cartilage part. Mmmmmmmm.
Though the ingredients list is long, the dish comes together quickly.


2 lbs. spareribs, cut into 2-3 inch pieces
3 T. mirin (sweet cooking seasoning - find it in the Asian section)
3 T. each light and dark soy sauce
1 t. black bean sauce
2 T. brown sugar
2 t. sesame oil
1/4 c. water
1/2 inch slice ginger, peeled and grated finely
1 t. red chile paste, or to taste
2 T. cornstarch
1/4 t. ground black pepper
2 cloves garlic, minced
4 green onions, sliced, white and green parts separated
Sesame seeds, to garnish


Put spareribs in a colander and pour 2 quarts boiling water over them, to seal in juices. In a saute pan, brown the ribs in vegetable oil. Be sure to brown them well. Set aside. In a large bowl, combine all remaining ingredients except sesame seeds and green part of onions. Mix very well with a whisk. Adjust as needed to suit your taste.
Add spareribs to the sauce and allow to marinate at least 2 hours. 6 hours is better.
Pour ribs and sauce into a baking dish, in one layer. Cover tightly with foil and bake at 325F for one hour fifteen minutes. Garnish with sesame seeds and green onions and serve with steamed white rice.

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Aspenglow / Buttered Lips by Gayle Nabrotzky is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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