Ribs With Black Vinegar Sauce
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
59
Spice
40
Sweetness
47
Sourness
48
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Cornstarch12 cups
Peanut1 medium
Shallot (thinly sliced)2 tbsps
Wine (chinese shaoxing)1 cup
Black Vinegar (chinese)Directions:
1
Blanch ribs in a 4-quart pot of boiling water 4 minutes
2
Drain and pat dry
3
Whisk 1/2 teaspoon salt into cornstarch in a large bowl
4
Add ribs and toss
5
Heat 3 inches oil to 400°F in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch
6
Transfer with a slotted spoon to a bowl
7
Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes
8
Add brown sugar and cook, stirring, until dissolved, about 1 minute
9
Add wine and boil 1 minute
10
Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour
11
Transfer ribs to a platter
12
Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs
13
Blanch ribs in a 4-quart pot of boiling water 4 minutes
14
Drain and pat dry
15
Whisk 1/2 teaspoon salt into cornstarch in a large bowl
16
Add ribs and toss
17
Heat 3 inches oil to 400°F in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch
18
Transfer with a slotted spoon to a bowl
19
Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes
20
Add brown sugar and cook, stirring, until dissolved, about 1 minute
21
Add wine and boil 1 minute
22
Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour
23
Transfer ribs to a platter
24
Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs