|
| |
|
| What You Need: |
|
|
|
1 quart water
2 pounds pork spareribs, sawed in half crosswise
¾ cup sugar
12 hard-boiled eggs, peeled
3 cups peeled and thinly sliced yellow onion
2 tablespoons peeled and crushed garlic
Salt to taste
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Put 1 quart of water in a 4- to 6-quart pot and bring to a boil. Cut the ribs into 1- or 2-bone pieces. Add to boiling water, cover, and simmer gently for 1 hour.
|
2. Drain the ribs, reserving the liquid. Place the sugar in a small deep pot and melt over medium-high heat. Stir the sugar constantly, until it turns liquid and light brown in color. Set aside and cool a few minutes.
|
3. Measure out 2¼ cups of the reserved water and slowly stir it into the cooked sugar. Have a lid ready to cover the pot as the sugar will splatter when water is added.
|
4. When the sugar and water are combined, reheat the syrup to melt any lumps if necessary. Return the ribs to the large pot and add the sugar water, eggs, onion, and garlic.
|
5. Cover the pot and simmer ½ hour more until the ribs are very tender. Stir occasionally so that eggs color evenly. Salt to taste.
|
|
|
|
|
|
|
|
