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For a few weeks I have been in a food funk. Nothing tasted good. My palate was BORED. I finally made it to the Chinese market and bought 2 pounds of pork spare ribs (they come in little 1 inch chunks but you can also use the 3 inch ribs as well). Mom's spare ribs never disappoint.
Simple Braised Spare Ribs
Put 2 pounds of spare ribs in a pot that has a cover and is suitable for braising. Pour in 3/4 cup water, 3/4 cup soy sauce, 3/4 white vinegar. Add 2 large crushed garlic cloves, an inch of cut fresh ginger, 10 whole black peppercorns and 2 tbsp of agave nectar (mom usually uses sugar). Braise for at least an hour. Serve over rice or bachelor noodles (somen) and sprinkle with scallions.
One of mom's best recipes is pork spare ribs. I changed it a bit so here it is. We bought some pork spare ribs from the Giant - I picked the shortest ones. Mom usually gets really short ones - about 3 inches from the Chinese grocery store but I didn't have the luxury.
Sweat 2 cloves of garlic and ginger in a braising pot. Sear the spare ribs. Pour in 3/4 cup of soy sauce, 3/4 cup of rice wine, 3/4 cup of water. Mom puts in rock candy but I used Agave nectar. I also threw in about 10 whole peppercorns. Braise for 1 hour. It is so good with fresh chopped scallions and served over rice or somen noodles.
Not that it paired particularly well but I made a tomato cucumber salad because the tomatoes were on the verge of spoiling. It's our favorite side dish from the best crabcake restaurant - Calvert House. Dice tomatoes, cucumbers and red onion. Dress with red wine vinegar, olive oil, salt, fresh cracked pepper and oregano.
For a few weeks I have been in a food funk. Nothing tasted good. My palate was BORED. I finally made it to the Chinese market and bought 2 pounds of pork spare ribs (they come in little 1 inch chunks but you can also use the 3 inch ribs as well). Mom's spare ribs never disappoint.
