Monday, February 4, 2008

Pork Is Good

My mother in law makes the best spare ribs ever. It turns out she relies on a fairly popular 1-2-3-4-5 recipe, but has a unique approach, using more beer and less wine in the ribs.

This has to be the easiest dish ever - just add all the ingredients and the ribs cut into little pieces and put on the fire, boil and then turn down to simmer.

You cook the whole mixture down until nothing remains but luscious rubs and a little bit of sauce. Once the sauce cooks down, you remove most of the fat and add in some green onions. The depth of the flavor is really amazing, as is the texture of the fatty ribs that have given up their fat and leave only the rich, brown tasty meat behind.

1 (tsp)- vinegar
2 (tsp)- sugar
3 (tsp)- beer
4 (tsp)- soy sauce
5 (tsp)- beer