Recipe: Pork Spareribs in Barbecue Sauce (Char Siu Paaih Gwat, Chinese)

PORK SPARERIBS IN BARBECUE SAUCE
(CHAR SIU PAAIH GWAT)

"These ribs can be eaten with rice or noodles, or just by themselves with salad."

8 cups (2 liters) water
1/2 teaspoon salt
2 lb. (1 kg) pork spareribs, cut into 3 to 3 1/2 inch (7-8 cm) lengths
3 tablespoons vegetable oil
2 teaspoons finely chopped fresh ginger
6 shallots, finely chopped
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons hoison sauce
1 teaspoon sugar
1 teaspoon freshly ground black pepper
4 tablespoons hot water
2 tablespoons Shaohsing wine or dry sherry
1/3 cup (90 ml) chicken stock
scallion brushes (to garnish)

Boil the water in a large pan and add the salt. Add the ribs to the pan and simmer for 4 minutes. Drain the ribs and pat dry with paper towels.

Heat the oil in a large, heavy-based casserole dish. Add the ribs and stir-fry for 3 minutes.

Add the ginger and shallots and stir-fry for 2 minutes.

Add the two types of soy sauce, the hoison sauce, sugar, and black pepper. Increase the heat, stir-fry for 30 seconds, then add the hot water. Stir again and cover the dish.

Place the casserole in an oven preheated to 325 degrees F (160 degrees C) and cook for 1 to 1 1/3 hours. Stir in the Shaohsing wine or sherry, then remove the ribs from the sauce and arrange them, side by side, in a large roasting pan. Return the ribs to the oven, increase the temperature to 400 degrees F (200 degrees C), and cook for 10-15 minutes more.

Transfer the remaining sauce from the casserole to a small pan. Add the chicken stock and reheat.

Arrange the ribs on a plate, garnish with the scallions, and serve with the sauce.

Source: Classic Asian Cookbook by Sri Owen