Sunday, February 13, 2011

Pai Gwat (Chinese Spareribs)

During my mother in law’s most recent visit, I took a major stab at cataloguing some of our favorite recipes. This is definitely a keeper! These ribs are tender, salty and completely yummy.

MaMa’s Pai Gwat (Spareribs)


1 lb pork spareribs

1/4 cup Soy Sauce

1 tbsp. Sugar

2 tbsp. Cornstarch

4 cloves Garlic, minced

2 tbsp. Oyster Sauce

2 Tbsp. oil


1. A few hours before (or, even better, the evening before!), prepare your marinade. Combine soy sauce, sugar, cornstarch, garlic, and oyster sauce in a large plastic zip-top bag or bowl (with a lid). Adjust seasonings to taste. Add your spareribs and stir to coat. Cover and refrigerate until you are ready to cook.


2. When it is time to cook your spareribs, prepare a dutch oven with 2 Tbsp. of oil, over medium heat. Add your marinated spareribs, stir around a bit so they don’t stick. Cover and cook until tender, about 45 minutes.


3. Remove the lid, spoon off the collected oil from the bottom of the pan and replace it with water. (Just eyeball it. Spoon the oil into a bowl, then add that much water back into the pot.) Cook a few more minutes to heat and combine. Serve over rice.

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