This recipe gives the most deliciously tender Chinese-style pork spareribs. The ribs are well flavoured, but not overly sweet. You can easily substitute this recipe for pork chops or any other meat.
Available in most major supermarkets and Chinese stores. If unavailable, substitute in sherry.
sooooo delicous - 07 Oct 2009 (Review from Allrecipes US | Canada)
I followed this recipe exactly and it was very easy to make and required very little preparation. I was a little nervous when I first started cooking it because it seemed like there was a lot of cinnamon, but it was okay after it simmered for an hour. Also, this recipe isn't very salty, so you might want to add more soy sauce or salt to it so it isn't so bland. This recipe is a good starting point, but it seems to be lacking a lot of spices and flavor. - 25 Feb 2010 (Review from Allrecipes US | Canada)
This was great - so tender and a good, simple flavor. I used boneless pork spareribs - they were super fatty so I took off as much fat as I could and boiling them initially as suggested was also very helpful. I followed the instructions except didn't add any salt or pepper. I let the pork boil for about 2 hours but when I tried it after 1 hour, I could tell it was already very tender. - 12 Apr 2010 (Review from Allrecipes US | Canada)