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Chinese-Style Spareribs

I quickly asked for this recipe at a recent pot luck event. A different take on a popular lunch wagon dish. This dish was similar in flavor to the ever so favorite Chinese Kau Yuk dish, traditionally served with steamed buns.


Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 55-65 minutes | Ready In: 70-80 minutes
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US Metric

2 ½ lbs. spareribs, 2-inch pieces

Water as needed

3-4 TB vegetable oil

4 cloves garlic, crushed

1-inch ginger, peeled, crushed

2 cubes, red bean curd

¼ c. Aloha shoyu

¼ c. thick Aloha shoyu

2/3 c. brown sugar

¾ c. white vinegar

½ c. water

2 TB cornstarch, mixed with ¼ c. water


Cooking Process:

In a large saucepot; cover spareribs with water. Bring to a boil. Reduce heat, simmer 15-20 minutes. Remove ribs; set aside. Reserve broth for future use. In a large wok or skillet over medium high heat; brown ribs in oil 2 minutes. Reduce heat to low. Add garlic, ginger and bean curd. Stir fry 1-2 minutes. Add soy sauce, thick soy sauce, brown sugar, vinegar and water. Bring to a boil. Reduce heat; simmer 30-40 minutes. Stir in cornstarch slurry to bring to desired consistency. Serves 4-6.

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