Delicious Chinese-style Sticky Glazed Spare Ribs

Preparation time: 15 minutes Cooking time: 1 hour and 15 minutes Serves: 4

Ingredients:

• 2 pounds spare ribs, membrane removed and cut into individual pieces
• 2 slices ginger
• A few pieces of scallions
• 1 tablespoon cooking wine
• 1 tablespoon vegetable oil

For the glaze:

• 2.5 tablespoons sugar
• 2 tablespoons soy sauce
• 1 tablespoon cooking wine
• 3 star anise
• 3 large slices of ginger
• 1 tablespoon whole peppercorns
• 3 bay leaves
• 1 cinnamon stick
• 2-3 cups water
• Salt to taste
• 1 teaspoon sesame oil

Instructions:

1. In a large pot, combine the spare ribs, ginger slices, scallions, and cooking wine. Fill the pot with water until the ribs are fully submerged.
2. Bring the water to a boil over high heat and let it cook for 5-8 minutes. This helps remove any impurities. Drain the ribs and rinse them under cold water. Set aside.
3. Heat a cooking pan over low heat and add the vegetable oil. Add the sugar to the pan and slowly cook it until it turns a deep red color, stirring constantly to avoid burning.
4. Add the rinsed spare ribs to the pan and increase the heat to medium. Toss the ribs in the melted sugar to coat them evenly.
5. Pour in the soy sauce, cooking wine, star anise, ginger slices, peppercorns, bay leaves, and cinnamon stick. Add 2-3 cups of water, enough to cover the ribs.
6. Taste the sauce and add salt if needed. Reduce the heat to medium-low and let the ribs simmer for 1 hour, allowing the flavors to meld and the meat to become tender.
7. Increase the heat to high and cook for a few more minutes, stirring occasionally, until the sauce thickens and coats the ribs.
8. Drizzle the sesame oil over the ribs and give them a final toss to evenly distribute the flavors.
9. Serve the sticky glazed spare ribs hot, garnished with sliced scallions or sesame seeds if desired.

Notes:

• Feel free to adjust the cooking time depending on how tender you prefer the spare ribs.
• For an extra kick of heat, you can add a dash of chili flakes or a chopped chili pepper to the glaze.