Tender spareribs coated in a rich, savory glaze. As the sauce slowly reduces, each piece becomes deeply caramelized, sticky, and beautifully glazed — perfect for sharing around the table.
Ingredients
3–4 pounds pork spareribs, cut — or ask your butcher to cut — through the bones into small bite-size pieces about 1½ to 2 inches wide, similar to the style commonly served in Chinese restaurants
1/4 cup white sugar
1/4 cup dark soy sauce
(preferred for deeper color and richer flavor)
Water, as needed
2–3 green onions, thinly sliced
1 tbsp sesame seeds
Instructions
Place the chopped spareribs into a 7-quart Simmer Down Dutch Oven.
Add the white sugar and dark soy sauce, then pour in enough water to come just below the top of the ribs.
Bring to a slow boil over medium heat.
Cover and continue cooking for approximately 30 to 45 minutes, stirring occasionally as the liquid reduces and the sauce begins to thicken.
As the sauce cooks down, stir more frequently to coat the ribs evenly and prevent sticking.
Continue simmering until most of the sauce has reduced into a rich, glossy glaze and the ribs become beautifully caramelized.
Transfer to a serving bowl and spoon any remaining glaze over the top.
Garnish with sliced green onions and sesame seeds.
Serve hot and enjoy!