Wednesday, March 17, 2010

100 Ways

With my son now at College 7,000 miles away, I always wonder whether he’s eating well. He doesn’t cook. Thankfully, his roommate’s culinary skills are an acceptable substitute for home-cooking. Recently the boys discovered huge savings by buying meat in bulk at the huge warehouse supermarket uptown, and embarked on 100 Ways to Cook Minced Beef. It was a week of Spaghetti Bolognaise, Meatballs, Burgers…and more Burgers. In my day, cheap and good came from the Chinese takeout menu, like these sweet Ginger Spareribs. Any leftovers were recycled into pork fried rice!

Gingered Spareribs with Brown Sugar and Soy
(adapted from The Cook’s Exchange, Bon Appetit)

2 tablespoons vegetable oil
1.5 kilos pork spareribs cut into individual ribs
3 minced garlic cloves
1 tablespoon minced peeled fresh ginger
¾ cup brown sugar
¾ cup rice vinegar
½ cup soy sauce
1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Heat oil in large wide shallow pan over medium high heat. Working in batches, add ribs and brown on all sides, about 8 minutes. Set aside. Add garlic and ginger to pan; sauté 30 seconds. Add brown sugar, vinegar and soy sauce. Stir to blend. Return ribs to pan, cover and simmer over medium low heat until meat is tender, turning ribs occasionally, about 45 minutes. If sauce is thin, gradually add cornstarch mixture to ribs and simmer until sauce thickens slightly, about 2 minutes. Serves 4.


  1. Looks good! I'll tell Marge to try this.

  2. Wish me luck, Anns. I'm going to try cooking this tomorrow. I'll let you know how it went. Can't wait.

  3. Ann, I tried this the other night and it was good! I did cook it though for longer than 45 minutes so that it was really soft and falling off the bones. I served it with chow mein!!

  4. mpulitzer, 1 kilo = 2.2 pounds