RIBS WITH BLACK VINEGAR SAUCE

Ribs with Black Vinegar Sauce image

Provided by Cecilia Au-Yang

Yield Makes 4 servings

Number Of Ingredients 11

2 pounds pork spareribs, cut into individual ribs
1/4 cup cornstarch
About 12 cups peanut or vegetable oil for frying, divided
4 garlic cloves, thinly sliced
1 medium shallot, thinly sliced
2 tablespoons very thin matchsticks of peeled ginger
1/2 cup packed light brown sugar
2 tablespoons Chinese Shaoxing wine or medium-dry Sherry
1/3 cup reduced-sodium chicken broth
1/3 cup Chinese black vinegar
1/3 cup reduced-sodium soy sauce

Steps:

Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry. Whisk 1/2 teaspoon salt into cornstarch in a large bowl. Add ribs and toss.
Heat 3 inches oil to 400°F in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch. Transfer with a slotted spoon to a bowl.
Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes. Add brown sugar and cook, stirring, until dissolved, about 1 minute. Add wine and boil 1 minute.
Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.
Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.