These Asian spare ribs make the perfect fake out take out!
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Raise your hand if you default to chicken breasts and ground beef for weeknight dinners!
Me too. So lately, I’ve been trying to mix it up a bit. Not a new recipe every night, but trying to make sure I’m including both different proteins and different cuts of chicken or beef.
While they need a little more cook time than usual for a weeknight dinner, they don’t need a ton of attention. So long as you remember to rotate them every ten minutes or so, you’ll end up with a perfect main dish with only ten minutes of actual attention!
These spare ribs aren’t the glazed version – they’re heartier, cooked perfectly in a quintessential mix of Asian flavors that make for an oh so crave-able dinner.
Traditionally, spare ribs are served cut into 2 inch chunks. However, when you live in a town without a butcher shop, that’s too hard to DIY. So I kept mine the length of ribs, no big deal.
This may be obvious, but if you throw in a few extra ribs (if the pack you bought had a half pound more, for example), adjust the sauce accordingly. As with everything, they get bland in a hurry if you skimp on sauce!
I typically serve with whatever vegetables we have lying around. When you’re plating, pour the leftover pan sauce over the ribs and rice for an extra flavor boost!
Tools you’ll need: pan, good knife, cutting board.
- 2 lbs spareribs
- 1 Tbsp corn oil
- 1 Tbsp dry sherry
- 2 1/2 Tbsp rice vinegar
- 3 1/2 Tbsp soy sauce
- 4 Tbsp sugar
- 5 Tbsp water
- Cut the spareribs into individual ribs if you didn't ask a butcher to.
- In a large skillet, heat the corn oil on medium high heat until nearly smoking. Add the ribs and brown on each side, about 2 mintues per side.
- While the ribs brown, wisk together remaining ingredients and pour over the ribs. Turn heat down to low and cover. Cook for 40 minutes, turning the ribs every 10 inutes or so.
What are your favorite fake take out? I also love quinoa fried rice or kitchen sink curry!