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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil about 1 L of water in a pot, or enough to cover the ribs. | 2. Carefully drop the ribs in the boiling water, stir til outside browns, roughly 1 minute (this is to clean out the blood in the ribs so your sauce won't have the 'foamy stuff' later). | 3. Drain ribs, put in a medium sized pot big enough for the ribs to be layed down in one layer. A deeper pan will work too. | 4. Add rice wine, vinegar, sugar, soy sauce and water in the pot (you don't need to follow the measurements, I usually take a ladle and use 1 ladle of rice wine, 2 vinegar 3 sugar etc). | 5. Bring to a boil for about 10 minutes then reduce to a simmer. | 6. Cook uncovered, stirring occasionally, until the sauce is very dark and almost dry or to your desired thickness, roughly half an hour. | 7. Be careful not to dry all the sauce out, the sauce will reduce much quicker in the final stage, so keep an eye on it. | 8. Serve with steamed rice and stir fried veggies for a great Chinese meal! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork rib	1	lb		403.4676	0.0	89.7602	2.2667
rice wine	1/8	cup		-	-	-	-
vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
sugar	3/8	cup		302.2425	75.5985	0.0	0.0
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
water	5/8	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.