The Easy Peezy Ribs is a popular good-lucky Chinese New Year dish. The Chinese pronunciation of the ‘Gao-Sheng’ has a homophonous meaning of ‘increasing prosperity step by step’, which gives people new hope of a rising performance in career and study. These tender tasty ribs with their thick and tangy sauce are very easy to make.
Cook time: 1 hour
Serving size: 4
1.5 lb pork baby back ribs, cut apart
1 Tablespoon Chinese rice wine or cooking sherry
2 Tablespoons balsamic vinegar
3 Tablespoons mashed rock sugar or crystal sugar
4 Tablespoons soy sauce
5 Tablespoons water
1 teaspoon white roasted sesame seeds (optional)
1 Tablespoon chopped green onion or cilantro for garnishing
Step1: Cut ribs apart. Place in a pot with cold water enough to cover ribs. Bring to boil and continue cooking for 2-3 minutes. Transfer out and rinse under lukewarm running water. Set aside to drain.
Step2: Place ribs, cooking wine, vinegar, sugar, soy sauce and water in a clean pot. Turn on medium high heat and cook until boiling,
Step3: turn down the heat to low, stir fry for 2 minutes.
Step4: Cover the lid and simmer for 40 minutes over low heat, Stir every 10 minutes in the process.
Step5: Turn up the heat to high. Keep stirring and stop when the sauce thickens and is almost adhered to the ribs. Be carefully in the last minutes, do not let your ribs overcooked or burn.
Step6: Add 1 teaspoon of sesame seeds. Combine well.
Step 7: Garnish chopped green onions or cilantro before serving.
Super crunchy, these homemade pickles are easy to make and are ready to enjoy almost immediately.
It’s a perfect side dish for the ribs.
1/2 lb meaty Kirby cucumbers (or pickle cucumbers or Parisian cucumbers)
1 tablespoon sugar
1 teaspoon kosher salt
Step 1: cut cucumbers into 1/2 inch thick disks
Step 2: combine the cucumber with sugar and salt in a small mixing bowl, let it sit for a few minutes
Step 3: put the cucumber into a colander. Rinse off the seasoning, and dry in a kitchen towel.
Step 4: taste, add more sugar or salt as needed.
Step 5: serve after 5 minutes, or refrigerate for up to 4 hours.
Sharleen Wong, an IT professional with extensive technology and management experiences, retired in 2015 from Cox Enterprises, a leading communications company based in Atlanta, GA.
Sharleen has a BA in Journalism from National ChengChi University in Taiwan, a MBA from Mississippi University for Women, and a MS in Computer Information System from the University of Alabama in Birmingham.
Sharleen enjoys volunteering for community organizations that work in the areas of science and technology. She is also known for her contributions to Atlanta’s large Chinese-American community, especially her activities in culinary and gastronomic arts. She has helped organize Atlanta’s annual Lunar New Year Festival and participated in the “Tour of Taiwan’s Gourmet Cuisines” exhibitions arranging large-scale traditional Chinese banquets.
Sharleen frequently serves as a judge in community food competitions.