Asian Boiled Spare Ribs

It’s time for a family recipe series, so I thought, why not throw in one of mine. My family always made this Asian boiled spare rib recipe and what I think is so great about it, is not just the tender meat and the delicious broth that you get out of it, but also just how wonderful the dish tastes even though it is so simple in method and flavors.

Ingredients

One rack of pork ribs (I cut mine in half in order to fit it into my pot)

Soy sauce

Red chili pepper flakes

Sesame oil

A big chunk of ginger

2 stalks of scallions

Now What?

Boil up a big pot of water that will cover the ribs up. Throw the ribs into the boiling water for 5 minutes, then take the ribs out and discard all of the water. This will get rid of any random chipped off bone, blood, etc. Put the ribs back into the empty pot with the ginger and scallions and then cover with water and bring back to a full boil for 30 minutes. After 30 minutes, bring the fire down to a really low heat because now you want it to simmer. Cover the pot, but leave a slight crack open because you don’t want to the liquid to overflow the pot in case it over boils. Simmer for 3 hours or until you get the tenderness that you want and the meat is pulling away from the bone. I boil it till the meat can pull totally away from the bone with just a tug of a fork. Take the meat out and keep the broth.

For the dipping sauce I take a quarter cup of soy sauce, a teaspoon of sesame oil and a big teaspoon of red chili pepper flakes. Mix it up and let it sit for a while. The longer it sits, the longer the flavors will mingle together.

What I usually do it make rice or noodles and serve everyone a bowl with the broth poured over it. I personally also love just sipping on the broth like a cup of tea or chicken soup. It so yummy.

With the meat, I serve it plain on a platter for everyone to just help themselves to what the want and they can dip each bite or pour the dipping sauce over their own portions so that they can control how much goes over it. For picture purposes, I poured it over the meat, though I personally am a dipper.

-Joyce Huang

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