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1-2-3-4-5 Spareribs

Prep time
1 hr
Entrée | Meat
Food Allergies
Dairy-free | Egg-free

Adapted from The Key to Chinese Cooking by Irene Kuo.


It's hard to believe that such straightforward ingredients and a simple cooking technique result in such a complex-flavored dish. These saucy Chinese-style ribs are succulent and richly sweet and sour. The numbers in the title are a reference to the ingredients that the ribs simmer in. 


1 1⁄2 lbspareribs (separated into ribs, each rib chopped into 3 pieces)
1 Tsherry (dry)
2 Tsoy sauce
3 Tapple cider vinegar
4 Tsugar
5 Twater


Set the ribs in a deep skillet or large saucepan over high heat. Add the sherry, soy sauce, apple cider vinegar, sugar, and water, and stir well to combine. Bring to a boil, then lower the heat to a gentle simmer. Cover and simmer for 40 minutes, stirring and turning the ribs occasionally. Uncover and raise the heat to high. Bring the sauce back up to a boil, and cook, stirring constantly, until the sauce reduces and the glaze coats the ribs. Transfer to a serving dish, and enjoy while hot.