Simply Boiled Ribs – Nothing Ordinary About It!
Simplicity is quite often the best recipe. I love this recipe, even though I can hardly call it a recipe. It’s super simple and quick, and you will be making it over and over. Great for kids and adults! I heard on the radio one of the local grocery stores is having pork spare ribs on sale for 99 cent / lb. What a great deal! So, I went and got myself 2 slabs of meaty ribs, for 13 dollars! One slab went into the freezer for later, the other one is going onto my lunch table today, since I won’t have the kids for dinner.
I could only fit 4 ribs in this large bowl I got, but I have way more ribs in the pot on the stove. May not even need to refill the bowl.. These are so meaty and tender!
Ingredients:
1 slab of pork spare ribs, or baby back ribs, or rib cutlets, or even cubed meat… you get the idea, any cut of somewhat lean pork meat would do!
1 knob of ginger root, sliced to about 1/4 inch thickness
4 green onions, use the green part – yes green part, the part most recipes tell you to throw away. Save the whites for other recipes, we only need to borrow the flavor of the green onions, we are not eating it!
Sauce:
This, my friend, is the money-maker. I will tell you this one, as one of my top-secret recipes. Write it down, print it out, save it, book mark it, put it on your fridge.. do any of that. You will be making this over and over and over! Let me put it this way, I have not yet met a single person so far that is not obsessed with this sauce!
Kids version sauce:
1 tbsp light soy sauce
1/4 tsp dark vinegar, use Asian vinegar if you can find it
1 tsp sesame oil, this is very strong potent flavor, you can even use 1/2 tsp if you prefer. A little goes a long way!
1/2 tsp powdered chicken bullion
Optional:
Remember the white part of the green onions? thinly slice it up and use about 1 tsp of it in the sauce for older kids, may be too strong for little kids
Adult version sauce:
All the above in kids version sauce, plus:
1 tsp hot chili oil (I have a family recipe, which is another greatest top-secret of my cooking, stay tuned!) store-bought is fine, but I find the flavor varies a lot. Find a brand you like and stick to that
1/4 tsp white sugar or honey. A little sweetness really balances out the spiciness of the chili oil
1 clove of garlic, finely minced, or grated
Method:
Slice between the bones of the ribs, and separate ribs. Put the ribs into a large pot and fill up with cold water. Slice up ginger root and throw into the pot. Fold the green part of the green onions and shove them into the water too. Put pot on stove, lid on, heat on high until water starts to boil. Lower heat to medium, skim off the impurities of the soup and discard. Leave the lid half on, so the water doesn’t over flow. Boil the ribs till tender, about 30 to 40 minutes. Take ribs out using a pair of tongs and place on a plate or in a shallow bowl.
Dip the ribs into the sauce and enjoy! Hint, make an individual dipping sauce bowl for everyone, you will for sure want to double dip!
