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1
Trim the ribs of fat.
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2
Cut the strips of ribs between the bones into individual nuggets.
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3
Combine the sauce ingredients in a bowl and stir to dissolve the sugar.
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4
2.
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5
Heat a wok or a heavy pot large enough to hold the ribs over high heat.
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6
When it's hot, add the oil and swirl to coat the bottom.
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7
Add the ribs and toss until gray, about 4 minutes; adjusting the heat if needed to prevent scorching.
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8
Add the chili flakes and toss until fragrant, about 30 seconds.
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9
Add the sauce, toss well and bring to a boil.
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10
Reduce the heat to maintain a slow simmer, cover the wok and cook the spareribs until the meat is tender enough to leave the bone, about 45 minutes.
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11
Stir the ribs several times while cooking.
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12
To serve immediately, strain the sauce into a fat separator and discard the fat.
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13
Otherwise, strain the sauce into a bowl and refrigerate separately from the ribs; the fat will congeal on top and should be discarded.
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14
To reheat, bring the sauce and ribs slowly to a simmer over moderate heat.
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15
(High heat will toughen them.)
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16
Serve in heated bowls of contrasting color, garnished with a sprinkling of scallion rings.
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17
Set small, empty bowls alongside each diner to hold discarded bones.
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18
Encourage your guests to eat the ribs Chinese-style, sucking on the bones with gusto!
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19
copyright Barbara Tropp, adapted from The Modern Art of Chinese Cooking (Morrow '82)
