Sometimes it just isn't easy to go out to eat. With after school activities, sports, homework, and busy schedules it can be difficult to find the time to go out to eat. This week I wanted to make a dish that would taste like going out, without the hassle of actually going out. Asian spare ribs are a dish most people would only get in a restaurant and having them at home can be a real treat. Asian dishes can seem difficult or time consuming because of all of the ingredient but this one goes quickly. So take advantage of staying in this week and enjoy your spare ribs.
For this recipe you will need to use a knife and the stove. If you are not allowed to use a knife or stove by yourself you can have a grown up help.
1. Wash your hands.
2. For this recipe you will need measuring spoons and cups, a knife, a strainer, tongs, a wooden spoon, sauce pan with lid or rice cooker, a large stock pot, a large bowl, and a cutting board.
ChefElla's Asian Spare Ribs (This recipe will make 4-6 servings)
3 Lbs Pork Spare Ribs
-If you prefer you can substitute beef ribs, beef short ribs, or chicken thighs.
4 1/2 Cups Water
1/4 Cup Honey
1/3 Cup Soy Sauce
1/3 Cup Dry Sherry Wine (You can substitute cooking sherry, Shaoxing Wine, or Chinese Rice Wine)
1/4 Cup Teriyaki Sauce
3 Tbl Apple Cider Vinegar or Rice Vinegar
1/4 Cup Ketchup
2 tsp Kosher Salt
1/2 tsp Cinnamon
3 Tbl Brown Sugar
1 small Rutabaga, medium diced, (about 1 cup), you can substitute parsnips if you prefer.
-Peel outside off of the Rutabaga before cutting into pieces.
1 can Water Chestnuts, Diced (8oz can) Drained
1 can Cut Baby Corn, (15 oz) Drained
1 bunch Green Onions (scallions), cut into 1/2 inch pieces
1 head Bok Choy, 1 small head, cut off root end, split stems in half and slice into 1/2 inch pieces.
8 oz White Mushrooms, Quartered
-Cut the stem of the mushroom flat against the cap, and cut the mushroom into four pieces.
2 tsp Ginger, Minced
1 Tbl Garlic, Minced
1 1/2 Cups Long Grain Brown Rice
3 Tbl Cornstarch
3. Lay spareribs out on your cutting board with the curved side down. Using your knife carefully cut the ribs apart between the bones. Place the bones on their sides in the bottom of the pot, in one layer. Cover the bones with cold water and place on the stove. Turn the stove on high and bring ribs to a boil. Let the bones boil for 1-2 minutes. Remove the pot from the stove. Using your spoon remove any foam that collects on the surface. Strain the bones in your strainer and rinse with cool water. Wash your pot out with soap and water.
4. While the bones are cooking wash your knife and cutting board with soap and water. Prepare your vegetables.
5. In your large bowl mix all of your sauce ingredients.
6. Place ribs back in your pot in one layer, then top with all of your vegetables. Next, pour sauce over your ribs and vegetables-the liquid should cover all of the ingredients.
7. Place pot on the stove and turn on high, then bring the ingredient to a boil. Next, turn the heat down to medium to low so that you can simmer the mixture. Simmering is when the liquid is slowly bubbling but not boiling.
8. Simmer the mixture for 2 hours.
9. After 1 1/4 hours cook rice in your sauce pan or rice cooker following manufacturers instructions. If your family likes a lot of rice your can make more.
10. Remove ribs from the pot with your tongs and reserve on a plate. Bring vegetables and remaining liquid to a boil. Mix 3 tablespoons of cornstarch with 1/4 cup cold water (a slurry). Make sure the cornstarch is mixed well, then add cornstarch slurry to the pot and mix well. When the mixture boils the cornstarch will thicken the vegetables and sauce. If you like your sauce and vegetables thicker you can add some more water and cornstarch.
11. Taste the sauce. If you would like more salt, soy, or pepper in your sauce you can add it now.
Serve vegetables over rice. If you like your ribs with sauce, just spoon some of the sauce off of the vegetables and serve on the side.
NOTE: It is very easy to over thicken a sauce. Add extra cornstarch a little at a time and make sure the sauce comes to a boil before trying the sauce again.