Braised Pork with Vinegar
|Country style spareribs||3 Pound, trimmed of surface fat|
|Jicama||1 Pound, peeled and cut lengthwise into 1/2-inch-wide, 1/2-inch-thick sticks|
|Garlic||8 Clove (40 gm), peeled and crushed|
|Thin ginger slices||6|
|Seasoned rice vinegar/1 cup white wine vinegar plus 1/4 cup sugar||1 Cup (16 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cilantro sprig/Parsley sprigs||1|
Arrange spareribs in a single layer in a shallow baking pan.
Bake in a 450° oven until well browned (25 to 30 minutes).
Meanwhile, in a 4-quart or larger electric slow cooker, combine carrots, jicama, garlic, and ginger.
Lift spareribs from baking pan and arrange on top of carrot mixture; discard fat in pan.
Pour vinegar and soy sauce over spareribs.
Cover and cook at low setting until spareribs are very tender when pierced (8 to 10 hours).
Carefully lift spareribs and vegetables to a warm deep platter and keep warm.
Skim and discard fat from cooking liquid; drizzle a little of the liquid over spareribs and vegetables.
Garnish with cilantro sprigs.
Serve remaining liquid in a pitcher to pour over ribs to taste.