Walter Kei’s Sweet and Sour Spareribs

by Grace Young
from The Breath of a Wok
(Simon & Schuster, 2004)
Serves 4 as part of a multi-course meal

Walter Kei of Hong Kong likes to flour these spareribs and then deep-fry them, but I prefer pan-frying and then braising them. Kei finishes the sauce with lime juice and butter; this twist reflects the innovative style of Hong Kong cooks.—Grace Young

convert Ingredients
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon Shao-Hsing rice wine or dry sherry
1/2 teaspoon soy sauce
1/2 teaspoon plus 1 tablespoon olive oil
1 1/2 pounds lean baby back pork spareribs, cut into single ribs
1/3 cup packed dark brown sugar
1/3 cup Chinkiang or balsamic vinegar
1 teaspoon unsalted butter
1/2 teaspoon lime juice
1 teaspoon lime zest, optional

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Method
1. In a large bowl, combine 1/2 teaspoon of the salt, the sugar, cornstarch, rice wine, soy sauce, and the 1/2 teaspoon oil. Add the spareribs and combine. Marinate 1 hour. Pat dry completely with paper towels.

2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil and add the spareribs, meat side down, spreading them in the wok. Reduce the heat to medium and pan-fry undisturbed 5 minutes, letting the spareribs brown. Then, using a spatula, turn the spareribs over and pan-fry an additional 2 minutes.

3. Add the brown sugar, vinegar, and the remaining 1/2 teaspoon salt with 1/3 cup water to the wok and bring to a boil over medium-high heat. Turn the ribs meat side down. Cover, reduce the heat to low, and simmer 1 to 1 1/2 hours, until the meat is tender. Add the butter and lime juice and stir to combine. Garnish with lime zest if desired.

Recipe © 2004 Grace Young and Alan Richardson. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.