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Ingredientes
- 2 Tbsp. vegetable oil
- 3 lb well-trimmed pork spareribs cut individual ribs
- 2 x garlic cloves chopped
- 1 Tbsp. chopped peeled fresh ginger
- 3/4 c. golden sugar - (packed)
- 3/4 c. rice vinegar
- 1/2 c. reduced-sodium soy sauce
- 1 tsp cornstarch dissolved in
- 1 Tbsp. cool water (optional) Steamed white rice for serving
Direcciones
- Heat vegetable oil in large wide shallow pot over medium-high heat. Working in batches, add in ribs and brown on all sides, about 8 min. Transfer ribs to large bowl.
- Add in garlic and ginger to pot; saute/fry 30 seconds. Add in brown sugar, vinegar, and soy sauce. Stir to blend. Return ribs to pot. Cover pot and simmer over medium-low heat till meat is tender, turning ribs occasionally, about 45 min. If sauce is thin, gradually add in cornstarch mix to ribs and simmer till sauce thickens slightly, about 2 min. Serve ribs over rice.
- This recipe yields 4 servings.
- Comments: "My paternal grandmother liked to serve these spareribs on special occasions," writes Lyn Utsugi of Kamuela, Hawaii. "She was a great cook and even owned a restaurant on Oahu in the late 1950s. My mother learned the recipe from her and has been making the ribs since 1961, the year she married my father."
- Serve these with steamed rice, perfect for soaking up the extra sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 4 servings | |
| Calories 908 | |
| Calories from Fat 563 | 62% |
| Total Fat 62.55g | 78% |
| Saturated Fat 18.44g | 74% |
| Trans Fat 0.7g | |
| Cholesterol 191mg | 64% |
| Sodium 2004mg | 84% |
| Potassium 744mg | 21% |
| Total Carbs 44.59g | 12% |
| Dietary Fiber 0.3g | 1% |
| Sugars 40.78g | 27% |
| Protein 39.0g | 62% |
