Back to normal. Another recipe!

After last nights breakdown, I'm feeling much better. Maybe a little embarrassed over the breakdown, but getting it out always has its benefits. Today, we're back!! My usual more chipper self is here to bring you a favorite and much-loved recipe. I've done some Chinese food for family and friends since I've been back so made the effort to get step-by-step pictures for the long-promised sweet and sour ribs.
While in China last year, a friend had me over and her chef-husband taught me 糖醋排骨(tangcupaigu) home edition.
These ribs are sticky, just sweet enough, just tangy enough, and have a little garlic and ginger in there too. They're not dusted with flour and deep fried, so in that respect, "healthier" than what you'd get out. And they're finger lickin good.
I should also point out the weird lookin red sauce you find in Americanized Chinese restaurants is widely unknown in China. If someone knows it, they despise it, from my experience. So this is a more true to China sweet and sour --  the perfect combo of black vinegar and sugar. And a few other little things. Ha. So simple.

Notice: ALL measurements approximate. I never measure. Neither did my teacher. Go by taste!

糖醋排骨Sweet and Sour Spareribs

 (For 3-4 people as part of a meal)

You need:

3 lbs Short ribs/spare ribs-pork or beef, both are great, bones in recommended but country ribs also work. 
1/4 c sugar

1/3 c black vinegar (Chinese vinegar is best, if you can't get it, balsamic is a good sub but it won't be 100% the same) + 1/3 c more
3 tbsp soy sauce + 3tbsp more
3 tbsp cooking sherry or wine + 3 tbsp more***
5 cloves garlic, 3 halved and 2 sliced
5 slices ginger, think the size and thickness of a quarter or 1远coin 
half a medium onion, rough chunked
1/2 c.+ water or broth
Salt to taste
Oil

Put halved garlic cloves, 3 quarter-thick slices of ginger, half of an onion, salt, soy sauce, and a dash of wine/sherry, black vinegar and ribs in a pressure pot. Add water till ribs are covered.

Tighten the lid and cook on medium high for 20 minutes.

If you haven't got a pressure pot, no worries! Put it in your soup pot. As long as it has a lid, you can still achieve fall off the bone tender ribs. Put it on high and let it boil 5 minutes, then turn it back down to let it simmer 20. Then up again and boil for 5, then down again another 20 or so. Repeat this till they are your desired tenderness. You can even just let them simmer on low 35-40 minutes, then boil 5, then back down. In a soup pot, I usually give it an hour and a half.

I cut my ginger and onions a little smaller. No biggie, do it how you want. Just make sure they get in there.

Add your water.

This is the pre-cook stage. It makes sure the meat is clean and also fully cooked. My Chinese friends don't seem to like rare or even medium steaks. Fully cooked, all the way. This also provides great broth for simple soup to go with your meal.

Once your meat is tender and ready to move on, pull out your wok! Woks are always recommended for this, anything else might make a big mess while you stir it.

In the wok or large skillet and over medium high heat, put a ladleful of broth and add sugar, wine, black vinegar, soy sauce, 2-3 slices ginger, salt and oil. Let it simmer. The sauce should thicken and reduce by half.  

 You can add cornstarch if you’d like, but it’s best if it reduces down properly. Adjust seasoning as necessary. Add 2-3 cloves of sliced garlic. Add ribs. Stir to distribute sauce. Let simmer and get some caramelization for the best flavor. Serve and enjoy.

 ***If you don't have or don't want to use cooking sherry, you can use regular sherry, red wine, or even just some rice vinegar (which isn't quite the same but eh, it works.)

For the broth, you can toss in some bok choy or cabbage, cleaned and sliced mushroom, and some more slivered onion, and it'll be a great side, along with the tofu dish below. 

Hope you challege yourself and try this out! It's really worth the effort!

If you do try, let me know how it goes. Any input would be great.