Sweet And Sour Spare Ribs With Cabbage
|Spareribs||1 1⁄2 Pound|
|Ginger root slice||2|
|Chinese cabbage leaves||4|
|Peanut/Vegetable oil||1 Tablespoon|
|Dark soy sauce||4 Tablespoon|
|Vinegar||2 1⁄2 Tablespoon (Chinese Kiang Type)|
|Rice wine||1 1⁄2 Tablespoon (Chinese)|
Trim the fat from the spareribs and separate each rib.
Slice the ginger root; cut scallions into 2 inch (5 cm) lengths.
Shred the Chinese cabbage and place on a serving plate.
Heat the oil in a Dutch oven or a medium sized pot.
Add the ginger slices and scallions.
Then add the spareribs and stir fry about 1 minute to slightly brown them.
Add the soy sauce, sugar, vinegar, and wine.
Bring to a boil; then cover and simmer over low heat for about 45 minutes.
Stir and mix two or three times during that period.
Arrange the spareribs on the shredded Chinese cabbage leaves.