1, 2, 3, 4, 5 Spareribs

Named for the amount of ingredients in the vinegar-based barbecue sauce, these braised pork ribs are tender to the bone.

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4.5 by 6 people

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  • Makes: 4 servings
  • Hands On: 35 mins
  • Total Time: 1 hr 45 mins

1, 2, 3, 4, 5 Spareribs

Directions

  1. Heat a 4- to 5-qt. Dutch oven or pot over medium-high heat. Add enough of the sparerib pieces, fat sides down, to fit in a single layer. Cook 10 minutes or until browned, turning once. Transfer to a plate. Repeat with remaining pieces. Discard fat.
  2. Meanwhile, in a small bowl stir together wine, vinegar, sugar, soy sauce, and water until sugar dissolves.
  3. Return all ribs to Dutch oven with any juices. Add wine mixture. Bring to boiling, stirring to coat ribs. Reduce heat. Simmer, covered, 1 hour or until ribs are very tender, stirring once or twice. Uncover; increase heat to medium-high. Cook 10 minutes or until sauce thickens slightly.
  4. For salad: Transfer 1 Tbsp. cooking liquid to a large bowl. Add lemon juice and honey; whisk until smooth. Add greens. Toss to coat. Serve salad with ribs and rice. *Tip: Have your butcher cut a rack of ribs crosswise into 1-inch-wide sections, then you can cut between bones to separate into pieces.

From the Test Kitchen

*

Have the butcher cut the rack of ribs across the bone into 1-inch pieces, then you can cut between bones to separate pieces.

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Nutrition Facts (1, 2, 3, 4, 5 Spareribs)

  • Per serving:
  • 756 kcal ,
  • 44 g fat
  • (14 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 16 g monounsaturated fat ),
  • 156 mg chol. ,
  • 719 mg sodium ,
  • 47 g carb. ,
  • 1 g fiber ,
  • 13 g sugar ,
  • 35 g pro.
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Reviews (1)

6 Ratings
417 Days Ago
5.0
I made this for my parents 47th wedding anniversary to rave reviews. This recipe is now clipped and saved in a file as well as saved here. Thanks for making our celebration a good one.

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