1-2-3-4-5 Ribs

Chef notes

These spareribs are my mom's own version of a Chinese classic dish. My mom is quite proud of herself for coming up with it because it's easy to make and to remember. Now, she actually uses a Chinese soup spoon to do her measurements, which becomes the "1-2-3-4-5." But since most people may not have those spoons, I had to use more conventional measurements. I love this dish because it is delicious and so easy to make. And you can adapt it to how sweet or savory you like your ribs. There are never any leftovers at my house when I make it. That's how you know it's delicious.

Technique tips: Turn the ribs occasionally while they simmer so they cook evenly. After the meat is tender, uncover the pot and boil the remaining liquid, stirring until it reduces to a shiny sauce that coats the ribs. If you don't have a clever at home, ask your butcher to cut the ribs into 2-inch pieces.

Swap option: Rice vinegar may be substituted for Chinkiang vinegar.