Táng Cù Páigǔ Sweet and Sour Pork Ribs Yield: Serves 3-4 Ingredients: 1 lb Pork Spareribs (Páigǔ) - cut into 1 - 1 ½ inch pieces* 3 Tbs Vegetable Oil (Shíyòngyóu) - divided 4 Tbs Chinese Rock Sugar (Bīngtáng) - crushed fine - divided 3 Tbs Black Rice Vinegar (Zhènjiāng Xiāng Cù) 2 Tbs Shao Xing Rice Wine (Liàojiǔ) 2 Tbs Light Soy Sauce (Shēng Chōu) ½ inch piece Fresh Ginger (Jiāng) - sliced into 3-4 thin slices 4 Green Onions (Cōng Bào) - white parts only cut into 1 inch pieces 2 Star Anise Pods (Bājiǎo) -GARNISH- 1 tsp Black Rice Vinegar (Zhènjiāng Xiāng Cù) 2 tsp Sesame Seeds (Bái Zhī Ma) 2 Green Onions (Cōng Bào) - green parts only small chopped Preparation: 1) Thoroughly rinse the rib pieces with clod, clean water - Transfer to a small/medium pot along with the ginger and green onion - Add enough cold water to just cover - Place over high heat and bring to a boil - Once a boil has been reached, allow to boil for 3 minutes - Remove the rib pieces from the boiling water and rinse under running warm water - Set aside to drain until needed 2) Heat 1 Tbs of the vegetable oil in a wok or large skillet over medium heat until shimmering - Add the rib pieces and stir fry until browned on all sides (apx 3 minutes) - Using a slotted spoon, transfer the browned rib pieces to a bowl or plate and set aside until needed 3) Clean out the wok/skillet and place over low heat 4) Add the remaining 2 Tbs of vegetable oil and 3 Tbs of the crushed rock sugar to the wok/skillet and allow to cook (constantly stirring) until the sugar has melted and turns 'red' in color - Add the browned ribs to the sugar mixture and stir fry to thoroughly coat 5) Add the black vinegar, Shao Xing rice wine, and soy sauce and continue to stir fry for 2 minutes 6) Add enough hot water to just cover the ribs along with the remaining Tbs of crushed rock sugar and the star anise pods - Bring to a simmer - Cover and allow to simmer over lowest heat for 25- 30 minutes (give it a stir 2-3 times during this time) - Remove star anise pods and discard 7) Increase heat to medium-high and continue to cook (constantly stirring ) until the sauce thickens and adheres to the ribs making them coated and sticky 8) Remove from heat and add the remaining black vinegar and sesame seeds - Thoroughly combine 9) Allow to cool to room temperature (believe me, as good as they are hot, they may be even better once they have cooled down - besides, it is the traditional way to serve them) 10) Garnish with the small chopped green onion 'greens' and serve as an appetizer, as a snack, or alongside some steamed rice as a main * Ask your butcher to cut the spare ribs for you - Otherwise you have to cut through the bone yourself which can be difficult and/or cause splintering of the bone if done incorrectly Taz Doolittle www.TazCooks.com .