Here’s one of my favorite classic Chinese dishes that my mother made for our family growing up! The succulent meat is covered in a rich, sweet & savory, and tangy sauce. This version adds shiitake mushrooms for extra umami and pineapples to tenderize the meat and add a nice tartness!
Recipe:
Boil about 1-1.5 lb spareribs (cut into 1.5”-2” pieces) in a pot for about 5 min; skim and then drain.
Add in the braise/marinade ingredients, which consists of the following: 1 tbsp (Shaoxing wine or Brandy): 2 tbsp (soy sauce): 3 tbsp (rice vinegar) (as long as you follow the 1:2:3 ratio, you should be fine)! Add about 3 tbsp of brown sugar, 6 cloves of garlic, sliced pineapple, a few pieces of dried shiitake mushrooms (whole), and a splash of pineapple juice.
Cook on high for about 5 minutes, stirring to coat all the pieces of meat.
Add in enough water to just cover the meat, cover with lid, and cook on low/medium for 1 hour.
Then, remove lid, turn to high heat and reduce until sauce is thick and syrupy.
Garnish with green onion and sesame seeds!