Simple Pork Spare Ribs: A Recipe for Finger Food Perfection

I'm going to start with one of my absolute favorites, simple pork spare ribs. I got my butcher to just cut these down to little bite-sized nuggets, and now you can see these range between one and two inches in size and they've all got an individual little bone, so it's just perfect little finger food.

Growing up in a household where my parents were cooking a lot of different types of food was incredibly influential for me. My father dabbled with Chinese food, taking a few cooking classes, and the next thing I know, the cabinet next to the kitchen was filled with all sorts of exotic ingredients - soy sauces, vinegars, and new spices that I had never seen before. This recipe is one of my absolute favorites, and it's the simple combination of two tablespoons of rice wine vinegar, four tablespoons of dark soy sauce, and six tablespoons of cider vinegar that really makes it stand out.

Dark soy sauce is aged, which gives it a deeper flavor almost like a fortified wine. I love this addition to our recipe because it adds a richness and complexity to the dish that's hard to replicate with other ingredients. Of course, just a pinch of sugar is needed to counteract all that acidity and bring everything together. Two-thirds of a cup of water is then poured over the ribs, and you'll see when you add the water that you've started a process of imparting flavor to these spare ribs with just a few ingredients.

This recipe is perfect for beginners because it's so easy to follow, but don't be fooled - it requires attention and patience. I like to leave things uncovered in the kitchen because I love watching the food cook and know when something needs my intervention. When I lift the cloth, I'm always prepared for a surprise, which is exactly what happens when you start cooking these spare ribs.

Take a look at our spare ribs now - they've been cooking for quite some time, and they smell fantastic. We haven't even finished them yet, but it's clear that they're almost done. When you lift the cloth, you'll see that the meat is coming apart from the bone, which is a great indicator that you're on the right track. It's moments like these that remind me why I love cooking - there's nothing quite like seeing your hard work come together.

Now, take the spare ribs out of the pot and admire this lovely sauce with an amazing smell. While it's still simmering, I'm going to reduce the sauce a bit just for a few minutes by turning up the heat high and letting it simmer down until it gets glazy. This will finish our sauce perfectly, and I can already imagine how good it's going to taste.

To finish this sauce off, I'll add two scant tablespoons of honey. When you add the honey, watch as the sauce froths up and transforms before your eyes - it's like a new coat of paint on an old car. This is not elegant party food; be prepared to dig in and get lost with wild abandon in these wonderful flavors. The combination of sweet and savory is absolutely irresistible.

When I take my first bite, I'm transported back to a time when the only thing that mattered was the taste of good food, like this pork spare ribs. It tastes like the flavors have soaked all the way through to the bones - it's an incredible sensation that never gets old. The smell of that pork sauce fills the whole kitchen and makes me think of having an ice-cold beer with it; there's something magical about pairing good food with great drink.

So, if you're looking for a recipe that will take your cooking to the next level, look no further than simple pork spare ribs. With their perfect balance of flavors and textures, these little morsels are sure to become a staple in your kitchen.

"WEBVTTKind: captionsLanguage: eni'm going to start with one of my absolute favorites simple pork spare ribs now i got my butcher to just cut these down to little bite-sized nuggets now you can see these range between one and two inches in size and they've all got an individual little bone so it's just perfect little finger food now i did grow up in a house where my parents were cooking a lot of different types of food and my father dabbled a lot with chinese food he took a few cooking classes and the next thing i know the cabinet next to the kitchen was filled with all sorts of elixirs soy sauces vinegars and exciting new ingredients i had never seen before and this was one of my absolute favorites it's the simple combination of two tablespoons of rice wine vinegar four tablespoons of dark soy sauce and dark soy sauce is aged so has a little bit of a deeper flavor almost like a fortified wine and six tablespoons of cider vinegar now of course just a pinch of sugar to counteract all that acidity and to kind of bring it all together two-thirds of a cup of water i just pour that over there and you'll see when you add the water that you've started a process of imparting flavor to these sparibs with a few ingredients put them in the pot cover it and bring it to a gentle simmer over low heat i don't like to cover things in the kitchen cause i like to look and i know that when i lift the cloth in a little while the dove is gonna fly out that's this kind of recipe and let's have a look at our spare ribs cause they've been cooking for quite some time they smell fantastic and we haven't even finished them at this point i see that they're cooked you can see the meat coming apart from the bone there that's a really good indicator that you're on the right track take the spare ribs out and you can see this lovely sauce with this amazing smell but i'm going to reduce that sauce a little bit just for a few minutes turn the heat up high and just let this reduce down so it gets glazy to finish this sauce for the sparibs that i've reduced i'll add two scant tablespoons of honey and i just let this simmer together for one minute and you can see when you add the honey in it just changes the whole texture the sauce froths up and says i am ready to coat your spare ribs grab a big ladle full and just pour it right over those ribs you can see right away how shiny this sauce makes the ribs it's like a new coat of paint on an old car now this is not elegant party food be prepared to dig in and get lost with wild abandon in these wonderful flavors wow it tastes like the flavors of this sauce have soaked all the way through to the bones the smell of that sparab sauce it's intoxicating it really fills the whole kitchen and it makes me think of having an ice cold beer with this that sound that says let's eat sparabs cheers youi'm going to start with one of my absolute favorites simple pork spare ribs now i got my butcher to just cut these down to little bite-sized nuggets now you can see these range between one and two inches in size and they've all got an individual little bone so it's just perfect little finger food now i did grow up in a house where my parents were cooking a lot of different types of food and my father dabbled a lot with chinese food he took a few cooking classes and the next thing i know the cabinet next to the kitchen was filled with all sorts of elixirs soy sauces vinegars and exciting new ingredients i had never seen before and this was one of my absolute favorites it's the simple combination of two tablespoons of rice wine vinegar four tablespoons of dark soy sauce and dark soy sauce is aged so has a little bit of a deeper flavor almost like a fortified wine and six tablespoons of cider vinegar now of course just a pinch of sugar to counteract all that acidity and to kind of bring it all together two-thirds of a cup of water i just pour that over there and you'll see when you add the water that you've started a process of imparting flavor to these sparibs with a few ingredients put them in the pot cover it and bring it to a gentle simmer over low heat i don't like to cover things in the kitchen cause i like to look and i know that when i lift the cloth in a little while the dove is gonna fly out that's this kind of recipe and let's have a look at our spare ribs cause they've been cooking for quite some time they smell fantastic and we haven't even finished them at this point i see that they're cooked you can see the meat coming apart from the bone there that's a really good indicator that you're on the right track take the spare ribs out and you can see this lovely sauce with this amazing smell but i'm going to reduce that sauce a little bit just for a few minutes turn the heat up high and just let this reduce down so it gets glazy to finish this sauce for the sparibs that i've reduced i'll add two scant tablespoons of honey and i just let this simmer together for one minute and you can see when you add the honey in it just changes the whole texture the sauce froths up and says i am ready to coat your spare ribs grab a big ladle full and just pour it right over those ribs you can see right away how shiny this sauce makes the ribs it's like a new coat of paint on an old car now this is not elegant party food be prepared to dig in and get lost with wild abandon in these wonderful flavors wow it tastes like the flavors of this sauce have soaked all the way through to the bones the smell of that sparab sauce it's intoxicating it really fills the whole kitchen and it makes me think of having an ice cold beer with this that sound that says let's eat sparabs cheers you\n"