I was going to call this dish mix-and-match pork spare ribs but it isn’t very descriptive of the cooking process. Braised (to cook in very little liquid) is a more accurate description. It was inspired by the classic teriyaki dish but this isn’t a marinate-and-grill dish. The meat is allowed to absorb the flavors during braising. No grlling necessary. In a nutshell, you just cut the pork spare ribs; brown them in hot cooking oil; add finely chopped garlic and onions, and ginger; season with salt, light soy sauce, hot sauce and brown sugar; pour in about two cups of water; bring to a boil; lower the heat and simmer for an hour and a half. Serve with mashed potatoes with some grated parmesan cheese stirred in. If that’s not easy, I don’t know what is. :)
The following recipe is good for 7-8 servings. I cooked a lot last night and reserved the meatiest portions for the kids’ packed lunches today. That way, I wouldn’t need to get up so early in the morning.
To cook this braised pork spare ribs dish, you will need:
1-3/4 kilo of meaty spare ribs (you want the cut for barbequeing, not for cooking sinigang)
1 whole garlic
2 thumb-sized pieces of ginger
2 large onions
4 tbsps. of dark brown sugar
1/2 c. of light soy sauce
2-3 tbsps. of hot chili sauce
salt to taste
4-5 tbsps. of cooking oil
Cut the pork spare ribs between the bones.
Peel and finely chop the garlic and onions.
Peel and finely grate the ginger.
Heat the cooking oil in a wok or frying pan. Add the pork spare ribs and cook — in batches, if necessary — until lightly browned. Add the rest of the ingredients and stir well to blend. Pour in about 2 cups of water and bring to a boil. Lower the heat, cover and simmer for about an hour and a half or until the pork is tender.
During the cooking time, as the liquid evaporates, you may need to add a little water occasionally to prevent scorching. Half a cup or so each time should be enough. By the time the pork is done, there should only be a little sauce. As the chopped onions become mushy, they will thicken the sauce so there really is no need to add flour or starch.
Serve your braised pork spare ribs with hot rice or mashed potatoes and enjoy. :)