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April 13, 2015 Anita 9 Comments
Finger licking spareribs with minimum effort! This is seriously one of the easiest and most delicious dish I can imagine, precisely how a comfort food should be. Plus, the recipe is so easy it is almost impossible to mess up. There are simply so many pluses to this dish that I am going to keep making this from time to time 
Chinese Spareribs with Shallots Chinese Spareribs with Shallots1 kilogram pork spareribs? cup soy sauce1 tablespoon Shaoxing wine3 tablespoon oil150 gram shallot, peeled and sliced2 star anise1 inch ginger, peeled and sliced1 tablespoon dark soy sauce2 cup water2 tablespoon rock sugar, or to tastesalt, to tasteIn a mixing bowl, marinate spareribs with soy sauce and Shaoxing wine. Cover with a saran wrap, and refrigerate for at least 2 hours (overnight is okay too).Heat oil in a frying pan, and sauté shallot until brown and fragrant.Add the spare ribs, reserve the marinating sauce, and fry until both sides are golden brown.Add the reserved marinating sauce, star anise, ginger, dark soy sauce, and water. Bring to a boil.Reduce heat, cover with a lid, and simmer for 1 hour, or until the meat is fork tender. Stir every so often.Add rock sugar. Adjust the taste by adding more rock sugar and/or salt to taste.Turn the heat to high, then cook until the sauce thickens and glaze the spareribs.Turn off heat, transfer to a serving plate, and garnish with the chopped shallots. Serve with steamed white rice.Filed Under: Chinese, Main Dish, Pork
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