Orange Glazed Spareribs

"A sweet, gooey super delicious appetizer that your guests never get enough of..."
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
2-4
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ingredients

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directions

  • Note: St Louis ribs are pork spare.
  • ribs with the brisket removed.
  • I haven't been successful making the dish with back ribs or baby back ribs.
  • If you have a chopping cleaver, separate the ribs (removing all fat) and carefully chop them into 2" pieces.
  • Your butcher can use his electric saw to cut them down if this is what you prefer.
  • You still have to separate them.
  • Note: Star anise, available in Asian grocery stores, is an eight pointed star shaped ingredient.
  • Each point has an anise seed in it.
  • It's hard to find whole pieces so just count out a total of 16 points (more or less, depending on how much you like the taste).
  • Note: Orange zest is the thin outside layer of the orange peel.
  • Use a sharp peeler to remove it.
  • Check to make sure you have a minimum of the bitter white membrane left on it.
  • (It can be trimmed with a sharp knife).
  • Mince enough of the zest to yield 1/2 tablespoon (or a little more, if you like).
  • Put the ribs, ginger, scallion, star anise and 1/4 C soy sauce in a pot along with water to cover.
  • Bring to a boil and let simmer, uncovered, for 20 minutes.
  • Pour into a colander, let cool and remove all the pieces of seasonings.
  • To glaze the ribs: heat a wok on high flame and add a teaspoon of oil (just enough to lightly coat the ribs).
  • Stir in the ribs to coat.
  • Stir the glaze ingredients to bring the sugar into suspension and add it to the wok.
  • Keeping the fire on high, stir the mixture occasionally until you notice a definite reduction in the amount of liquid.
  • (The whole glazing process takes only about 10 minutes or so) Now comes the only really critical part of making the dish: once the glaze starts to reduce it finishes up very quickly so watch carefully!
  • Stir constantly until the glaze has reduced entirely and remove to a serving platter.
  • (If you cook too long it starts to burn very quickly).
  • Warning: the glaze holds the heat for a long time so make sure you wait 2- 3 minutes before eating.
  • This dish can be prepared in advance and reheated in the microwave.

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RECIPE SUBMITTED BY

Retired, former teacher of Chinese cooking, caterer of Chinese banquets and restaurateur.
 
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