Dry Cooked Spareribs
Tender dry cooked spareribs with a savory glaze, featuring soy and wine flavors. Perfect for carnivores and those who enjoy rich, caramelized meat dishes.
Ingredients
Instructions
- Place ribs in a large heavy pot with the water and soy sauce. Bring to a boil over high heat.
- Cover and reduce heat to simmer for 45 minutes.
- Meanwhile, mix together the wine and sugar.
- At the end of 45 minutes, remove the cover and turn the heat up high.
- Add the wine and sugar mixture to the ribs.
- Stir the ribs occasionally as the water evaporates.
- Do not leave the pot once evaporation begins.
- When the water is gone, the ribs will be browning in their own fat.
- Be careful they do not burn.
- Drain the ribs on paper towels.
Tips & Substitutions
For best results, choose spare ribs that have a good amount of meat on them. You can substitute white wine with chicken broth for a non-alcoholic version or use apple cider vinegar for a tangy touch. Keep a close eye on the ribs during the evaporation process to prevent burning. If you like a sweeter flavor, add brown sugar to the wine mixture. This method is similar to those used in other Chinese recipes.
Serving Suggestions
These dry cooked spareribs are perfect served with steamed rice or alongside Betty'S Chinese Rice for a complete meal. For a balanced plate, consider pairing them with sautéed greens or a fresh Asian slaw. They also make a great appetizer for gatherings, served with dipping sauces like hoisin or chili garlic sauce.
Storage & Reheating
Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat, adding a splash of water or broth to keep them moist, and cover to steam them for a few minutes. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Dry Cooked Spareribs contains roughly 165 calories, with 6g protein, 37g carbohydrates, and 1g fat. It is an excellent source of vitamin C (48% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2058mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these ribs in advance?
Yes, you can prepare the ribs ahead of time and store them in the refrigerator. To ensure they remain juicy and flavorful, reheat them gently before serving. If desired, you can also finish them with a quick broil in the oven for a crispy exterior.
What type of wine should I use for this recipe?
A dry white wine is recommended, such as Sauvignon Blanc or Chardonnay, as it complements the flavors of the soy sauce and enhances the dish. Avoid sweet wines, as they may alter the intended flavor profile of the spareribs.
Can I use a different cut of meat?
While spare ribs are ideal for this recipe, you can substitute with baby back ribs or even pork belly for a richer flavor. Just adjust the cooking time as needed, as different cuts may vary in tenderness and cooking duration.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).