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Spareribs Simmered With Mushrooms

Flavors.of.Asia's picture
  Dried mushroom/1/2 cup sliced fresh mushrooms 4
  Meaty pork spareribs 2 Pound, sawed in half across bones
  Grated ginger root 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Cooking oil 1 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Soy sauce 2 Tablespoon
  Sake/Dry sherry 2 Tablespoon
  Sesame seed 2 Teaspoon, toasted
  Sugar 1 Teaspoon
  Cold water 2 Tablespoon
  Cornstarch 4 Teaspoon
  Sliced green onion 1 Tablespoon (For Garnish)

In small bowl soak dried mushrooms (not fresh mushrooms) in enough hot water to cover for 30 minutes; squeeze to drain well.
Slice mushrooms into thin strips; discard stems.
Cut spareribs into 2- or 3-rib portions.
In large heavy skillet cook gingerroot and garlic in hot oil for 30 seconds.
Add sparerib pieces and cook 3 to 4 minutes or till browned on all sides.
Drain excess fat.
Combine mushrooms, the 3/4 cup water, 2 tablespoons green onion, soy sauce, sake or dry sherry, sesame seed, and sugar; pour atop spareribs.
Simmer, covered, 40 to 45 minutes or till spareribs are tender.
Remove spareribs and place on heated serving platter; keep warm.
Slowly blend the 2 tablespoons cold water into cornstarch.
Stir into hot mixture.
Cook and stir till thickened and bubbly.
Pour over spareribs.
Sprinkle with 1 tablespoon sliced green onion to garnish.

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