What you will need:
5 tbsp. Soy Sauce

5 tbsp. minced Ginger

1 tbsp. minced Garlic

2 tsp. Dark Sesame Oil

1 slab Country-style Ribs (about 2.5 lb.)

1 tbsp. Vegetable Oil

1 c. Chicken Broth or water

1/4 c. Medium Dry Sherry

1 tbsp. Brown Sugar

1 tbsp. Corn Starch 

Combine 2 tbsp. soy sauce, 2 tbsp. ginger, 1 tbsp. garlic, and 1 tsp. sesame oil. Rub marinade into pork, and place in shallow covered container or resealable plastic bag. Marinate, refrigerated, for four hours to overnight. Heat oil on medium-high heat, sauté remaining ginger for a few seconds then add remaining soy sauce and sesame oil, broth (or water), sherry, and brown sugar. Bring to a boil, reduce to a simmer and add pork. Cover loosely. Simmer pork for about one hour or until internal temperature reaches 160F (70C) on meat thermometer, turning pork once. Remove pork and keep warm. Skim any fat from surface of sauce and simmer for another minute. Thicken lightly by whisking in cornstarch combined with a tablespoon (15ml) cold water. Pour sauce over sliced country-style ribs. 

Serving Suggestion: Steamed basmati rice and rapini. Serves 6

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