I was craving for pork today but wanted something different from the common Adobo Spareribs. So I scoured the net until I came across Home Cooking Rocks and Connie’s recipe of Braised Pork Spareribs. Braise, from the French word “braiser”, is a cooking method by which food is first browned in fat, then cooked in a small amount of liquid at low heat for a lengthy period of time. No wonder this dish is so flavorful! But I’ll let you in on a secret…I did not simmer the meat until tender. I was too tired and hungry to wait for an hour. I used a pressure cooker and it took me 15 minutes to tenderize the pork meat. That’s an eighth of the recommended time! The wonders of pressure cooking!!!!!
I loved this Braised Pork Spareribs dish the moment I took a first bite of that tender, juicy pork. The fusion of garlic, onion, ginger and of course, don’t forget, pork fat just gave this dish an immense flavor. The use of brown sugar and chili sauce gave a balance to the sweetness and spiciness of the sauce. It is so flavorful yet simple and quick to make that I decided to add it to my collection of dishes that I will be serving my family and friends. A versatile dish, you can serve at a simple dinner or pretty it up into a gourmet looking dish for a festive party.
Click here for recipe Braised Pork Spareribs
- 1⁄2cup vinegar
- 3⁄4cup brown sugar
- 1⁄2cup soya sauce
- 1tablespoon fresh ginger(finely grated)
- 4garlic cloves(finely diced)
- 1lb pork spareribs
- Brown spareribs in frying pan in small amount olive oil.
- Remove spareribs and place in oven proof pan.
- Add brown sugar, vinegar, soya sauce, ginger and garlic in frying pan and cook at low heat until melted and blended.
- Pour over ribs and cover with tight covered lid or tin foil.
- Cook at 350* for 1 hour and turn ribs. Continue for another hour.