Time of Cooking: 2 hours 10 mins
- 2 lbs spare ribs (baby back ribs, about 20 ribs) sauce/marinate:
- 2 cup black vinegar (such as Koon Chun or Chinkiang)
- 1 cup packed brown sugar
- ½ cup soy sauce
- 1 cup water
- 2 tbsp shaoxing rice wine
- 3″ section of fresh ginger, thinly sliced
- 5 garlic cloves, roughly sliced
1. Prepare the sauce/marinate by cooking sauce ingredients together in a large and deep frying pan/chef’s pan on medium-low heat (ribs will be added in the same pan later on). Stir occasionally until brown sugar has melted completely. When it starts to boil, turn down the heat to low and keep warm.
2. Sear spare ribs on all sides, 1-2 minutes each side, preferably in a cast iron. Then transfer them to the pan with sauce.
3. Cover with lid and let the ribs cook for 1 hour on low heat. (Sauce should already been thicken/reduced at this point, and will continue to do so. Adjust the thickness of the sauce by adding water a little at a time.)
4. Uncover and check the ribs by moving them around with a tong. Continue to cook for 1 more hour with the lid on.
5. Transfer the ribs onto a serving plate and pour some of the sauce on top, if you like. Serve immediately.
Notes: For a more intense and richer flavor, keep the cooked ribs in the sauce overnight (and in the fridge). The next day, simply reheat on the stove.