Dad’s spare ribs are braised, not roasted, in cider vinegar, dark soy, rice wine vinegar and sugar, then glazed with honey at the very end. Fifty minutes in a single pot. A sticky Christmas Eve main or a holiday party plate that feeds five.
The liquid comes to about a cup and a half, which does not cover three pounds of ribs. Turn them once halfway through the forty minutes or the pieces sitting proud of the braise dry out.
The card gives five minutes of prep, but cutting spare ribs into inch and a half pieces means sawing through bone. Ask the butcher to do it when you buy them, because a kitchen knife will not.
Dad’s Spare Ribs
Course: Main CourseCuisine: American, ChineseDifficulty: Easy4
servings30
minutes40
minutes300
kcalPork spare ribs simmered slowly in a sharp vinegar and soy braise until the meat loosens off the bone. Then coated in the same liquid, boiled down hard and finished with honey.
Ingredients
3 pounds pork spare ribs on the bone, cut by the butcher into 1 1/2-inch pieces
6 tablespoons cider vinegar
4 tablespoons dark soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sugar
2/3 cup water
2 tablespoons honey
Coarsely cracked black pepper, for sprinkling
Directions
- Mix the braise: Put the spare ribs, cider vinegar, soy sauce, rice wine vinegar and sugar in a large bowl, add the water and stir to combine.
- Braise: Tip the ribs and the liquid into a large pot over low heat, cover and bring to a gentle simmer. Cook about 40 minutes, turning the ribs once halfway, until the meat starts to come away from the bone.
- Lift the ribs out: Remove the ribs from the pot with a slotted spoon and set them aside.
- Reduce the sauce: Turn the heat to high and let the sauce boil down 5 to 10 minutes, until it looks glazy and coats a spoon.
- Glaze and serve: Add the honey, sprinkle in the cracked black pepper and simmer about 1 minute. Pour the sauce over the ribs, toss to coat and serve straight away.
FAQs
What is dark soy sauce and can I use regular?
Dark soy is thicker, sweeter and much less salty than the light kind, and it is there for color as much as flavor. Swap in regular soy and the ribs come out saltier and paler. Cut it to three tablespoons if that is all you have.
Can I use baby back ribs instead?
You can, but they are leaner and smaller, so they will be ready closer to thirty minutes than forty. Spare ribs carry more fat and more connective tissue, which is what gives the sauce its body. Check them early either way.
How do I know when the sauce is glazy?
It should coat the back of a spoon and leave a clear line when you draw a finger through it. That takes five to ten minutes at a hard boil, and it tightens further off the heat. Stop short rather than late, because the honey goes in after.
Can I make them ahead?
Braise them a day early and keep the ribs and the unreduced liquid separately in the fridge. Reduce the sauce and add the honey just before serving, so the glaze is fresh. Another dish that reheats better than it cooks fresh is this christmas soup.
What should I serve with them?
Something plain, because the glaze is sweet and sharp and does all the work. Rice is the obvious partner and potatoes work just as well. A tray of herb roasted potatoes next to them soaks up the sauce.
