Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork sparerib	2	lb	cut lean	2511.4724	0.0	140.2617	212.1605
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
black soy sauce	1	tablespoon		16.96	1.5776	2.6048	0.1824
chinese red vinegar	1	tablespoon		-	-	-	-
ketchup	1	tablespoon		-	-	-	-
sherry	1	tablespoon		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0

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