A healthier spin on a Chinese food classic that’s sure to satisfy any and all cravings for sweet, sticky takeout!
Yield 6 servings
3-4 pounds of spareribs, cut into individual sections (ask your butcher to do this for you)
2 cups of water plus an additional 1/2 cup
5 cloves of garlic, minced
1-inch thumb of ginger, peeled and sliced into 6 thin rounds
1/2 cup of coconut aminos (can be substituted with organic tamari)
2 tablespoons of toasted sesame seeds
2 tablespoons of coconut sugar
1/2 cup of orange juice
Place the spare ribs into the skillet. It should be snug but not suffocating.
Add 2 cups of water water to the skillet and bring to a boil over high heat. Reduce the heat slightly so everything just bubbles, and cook until the water is completely evaporated, about 20 minutes. Flip the ribs over every 5 minutes or so to make sure there’s even coverage.
Once the water’s gone, let the ribs sear in the pan until brown on both sides, about 5 to 7 minutes. Flip them over once or twice before proceeding.
To the pan, add the garlic, ginger, coconut aminos, toasted sesame seeds, coconut sugar, and 1/2 cup of water. Bring to a bubble, then reduce the heat so the liquid is at a gentle boil. Cover and cook for 10 minutes, turning the ribs once or twice.
Add the orange juice, re-cover, reduce the heat slightly, and cook until tender, about 20 to 30 minutes longer. Flip the ribs over every 5 to 10 minutes.
Toss the ribs with the sauce, garnish with some additional sesame seeds, and dig in!