Sticky spareribs with chinkiang vinegar (Zhenjiang tangcu paigu) from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese) (page 271) by Kevin Pang and Jeffrey Pang and America's Test Kitchen

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Notes about this recipe

  • PickyPalateMom on January 22, 2024

    This recipe is fried, not long baked. Author notes that it the final texture will be tough and chewy; that this is the desired goal. Personally I'm a sucker for a really enticing recipe title & I really want to make this so I'd give that a try, at least once, but it won't go over with my family who will prefer the meat soft. So, I slow roast the ribs according to Mark Bittman's slow-roasted ribs recipe in "How to Cook Everything", and then use the sauce in this recipe to replace Bittman's sauce for that last half hour in the oven at 400 degrees where the crusty glaze forms. It worked out really well. My main comment is that the sauce involves a caramel method. You start by cooking the sugar in fat (they call for oil; I used pan juices). I also didn’t have rock sugar so I swapped out in equivalent amount of turbinado. Remember to turn off the heat and put the pot somewhere safe in case the caramel bubbles up when you add the liquids.

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