Ribs with black vinegar

Last night I tried out a recipe I found on epicurious.com for ribs with black vinegar. I love how it turned out! My family tells me they enjoyed the ribs, too. I did take some shorcuts, though, because I was in a hurry. Instead of blanching for the four minutes recommended, I did so for eight minutes. I followed the frying time of five minutes, but I let it simmer for about half an hour instead of an hour. (So, yes, the ribs were cooked three times in three different ways.)

I can't wait to try it out again! The recipe is below:

ingredients

• 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

preparation

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.