Recipe(tried): Little Spareribs, Shanghai Style

I still think Betsy should add a message description, "This message includes a recipe I have made...and made...and made... ...."! This one certainly falls into that category, & continues to be made...and made, etc. by our next generation. These are wonderful, my son and I use the same recipe for chicken wings, cut into segments.

Little Spareribs, Shanghai Style
From The Wok Way

1 3/4 lbs spare ribs
2 Tablespoons peanut or vegetable oil
pinch of salt
2 Tablespoons sugar
1/4 cup soy sauce

Have butcher saw through the middle bank of spareribs lengthwise. (I usually use baby-back ribs and skip the sawing step!) Before cooking, cut into individual riblets with knife.

Heat oil in wok or other large pan. (I sometimes use our large electric fry pan). Stir-fry ribs until meat color has changed from pink to gray.

Add salt and sugar, stir-frying constantly. Add soy sauce and mix well. Pour enough water over ribs to barely cover. Bring to a boil and boil gently, uncovered, stirring occasionally. When liquid thickens, stir constantly until ribs are well glazed and almost no liquid is left. Takes about 1/2 hour in all.

Cook it early, then reheat in a 400 degree F. oven for 5 to 7 minutes. (We have had good luck making many batches of these ahead (both ribs and wings) and freezing them in single layers on cookie sheets until hard. We then transfer them to zip-loc bags and store in the freezer. When ready to use them we reheat them from the frozen state in a preheated 400 degrees F. oven in single layers on heavy cookie sheets that have been sprayed with non-stick spray.)