’Tis the season for Memorial Day weekend celebrations. After firing up the grill for the unofficial start of summer, throw on the usual hot dogs and hamburgers. While the traditional favorites are being prepared outside, someone else can be indoors cooking Jessica Macerato’s Sweet-and-Sour Spare Ribs.
The resident of the 1900 block of South Mole Street marinates and cooks her version on the stovetop, so be sure to set aside some prep time.
2 pounds of lean pork spare ribs, cut in single ribs
3 tablespoon of sugar
2 tablespoons of light soy sauce
1 tablespoon of black soy sauce
1 tablespoon of red rice vinegar
1 tablespoon of ketchup
1 tablespoon of white wine
1/2 cup of water
Trim the fat from the ribs. Then rinse and pat them dry with a paper towel. Place the ribs in a 3-quart saucepan, sprinkle with the sugar and toss. Marinate for 30 minutes.
Pour out excess liquid. Add the rest of the ingredients to the pan, stir and bring to a boil on high heat. Cover and simmer for an hour or until the ribs are tender and falling off of the bone.
Check occasionally to ensure liquid has not reduced. If so, add a little water and cook until the sauce can coat the back of a spoon. Transfer to plate. Pour the sauce over the ribs and serve.
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