Chinese Cinnamon Spare Ribs
Usually this dish is made on a stovetop with spare ribs cut into small pieces.
This recipe will work for both whole ribs and for cut ribs, but I prefer the whole ribs.
1 cup soy sauce
1 cup brown sugar
1 cup sherry
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 rack of ribs, baby-back or spare
In a mixing bowl combine the soy sauce, brown sugar, sherry, cinnamon, and ground black pepper.
Pour into a 9x13 pan.
Place ribs in pan and flip using tongs so ribs are coated.
Cover tightly with aluminum foil and bake in a 300°F oven.
Total cooking time can be as short as 2 hours or as long as 4 hours.
Flip ribs over halfway through cooking.
After the ribs are done cooking, remove the aluminum foil and continue to cook for about 10 minutes per side to thicken the sauce.
Posted by watermelon wendy
Cooking the ribs for 2 hours will result in meat almost falling off the bones. If you cook for four hours, the ribs may be hard to lift out of the pan because the meat will be on the verge of falling off the bones under slight pressure. The cartilage will also be soft and practically melt in the mouth. I haven't tried this version of the ribs so I can't vouch for it. Recipe by Michael Chu.