For people who don't want tons of sugar in their rubs, it's a nice change to provide lighter ribs. When I don't have spare ribs, I have pork chops.

MLYIN

Recipe Summary

prep:
5 mins
cook:
1 hr 15 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.

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  • Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.

Nutrition Facts

244 calories; protein 15.2g 30% DV; carbohydrates 3.5g 1% DV; fat 18.5g 28% DV; cholesterol 59.9mg 20% DV; sodium 536.4mg 22% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/07/2009
sooooo delicous Read More
(19)

Most helpful critical review

Rating: 2 stars
02/23/2011
I followed this recipe exactly and it was very easy to make and required very little preparation. I was a little nervous when I first started cooking it because it seemed like there was a lot of cinnamon, but it was okay after it simmered for an hour. Also, this recipe isn't very salty, so you might want to add more soy sauce or salt to it so it isn't so bland. This recipe is a good starting point, but it seems to be lacking a lot of spices and flavor. Read More
(17)
24 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/07/2009
sooooo delicous Read More
(19)
Rating: 2 stars
02/23/2011
I followed this recipe exactly and it was very easy to make and required very little preparation. I was a little nervous when I first started cooking it because it seemed like there was a lot of cinnamon, but it was okay after it simmered for an hour. Also, this recipe isn't very salty, so you might want to add more soy sauce or salt to it so it isn't so bland. This recipe is a good starting point, but it seems to be lacking a lot of spices and flavor. Read More
(17)
Rating: 5 stars
04/13/2010
This was great - so tender and a good simple flavor. I used boneless pork spareribs - they were super fatty so I took off as much fat as I could and boiling them initially as suggested was also very helpful. I followed the instructions except didn't add any salt or pepper. I let the pork boil for about 2 hours but when I tried it after 1 hour I could tell it was already very tender. Read More
(8)
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Rating: 3 stars
06/23/2010
Not bad. Could have used a little more taste though. Read More
(6)
Rating: 2 stars
11/02/2010
These were very tender but there wasn't a lot of flavor. Apart from doubling up on the seasonings I don't know how to improve this. Marinate the ribs in something? I won't be making these again. Thanks anyway. Read More
(5)
Rating: 5 stars
08/25/2013
I'm a real pork lover & make this dish regularly with just a couple of revisions. I use pork loin roast instead of ribs and - for the rich flavor some reviewers found lacking - I reserve and strain the par-boil water and use it to simmer the recipe. Do not boil longer than 3-5 minutes or it dries out the meat. You want it to simmer in the other flavors until fully cooked. I often substitute the green onion with sweet onion slices, as that's what I have on hand. Use one T. ground ginger if you don't have fresh ginger - it's just as good - and I double the cinnamon. The 1/4 tsp. pepper may be a bit hot for small kids. Both my grown sons, who've never cared for pork, really love this dish. I serve it with Sesame noodles and pea pods as sides, for a great Asian-style meal. Read More
(4)
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Rating: 3 stars
11/30/2010
I have to admit I did use country style ribs instead of the spareribs so my recipe could have changed because of that. The ribs were dry in spite of being in all that water. There were suttle flavors so the kids liked the meat. Next time I may try the fattier spareribs and see if that makes a difference. Read More
(3)
Rating: 5 stars
10/05/2010
I tried this last night for dinner and used 500 g back ribs and 250 g pork chops that I sliced into inch-wide strips to make 8 servings. I didn't have any rice wine in the kitchen so I substituted it with sesame oil. My family loved it! My brother is picky but he said it was really good. Didn't expect the meat to be so flavorful because I didn't have an hour to simmer it but it came out great. Will definitely make again. Read More
(3)
Rating: 5 stars
02/21/2016
I read the reviews before I made this and decided to change it to add more flavor. My changes were: 3 Tb. Soy Sauce 1 tsp. Sesame oil 3 Tb. brown sugar (instead of the white sugar) 2 tsp. Siracha 3 Beef Bouillon cubes added to the water and 1 yellow onion sliced thin (instead of the green onions). I kept the rice wine and the water the same. The cooking method and time were the same as the original recipe also. These variations made the dish delicious! My kids loved it. Read More
(2)