INGREDIENTS 佐料
1kg short spare ribs（排骨）, cut into individual ribs 一千克短排骨，切成单独的一小段一小段的排骨
1 tbsp（勺） vegetable oil 一勺植物油
3 tbsp brown sugar 红糖（不是red sugar哦） 三勺红糖
2 tbsp soy sauce 酱油 两勺酱油
1 tbsp dark soy sauce 老抽 一勺老抽
3 tbsp white vinegar 白醋 三勺白醋
2 tbsp Chinese Shaoxing wine 中国绍兴酒 两勺中国绍兴酒
¼ cup water 四分之一杯水
2 slices fresh ginger 两片新鲜姜片
2 spring onions大葱 (scallions大葱), pale part only 两根大葱，只要白色的部分
2 garlic cloves 蒜瓣, lightly bruised 轻拍碎 两个蒜瓣，轻拍碎（扩充：一头大蒜a head of garlic）
2 tbsp finely sliced spring onions (scallions), green part only 两勺切得很漂亮的大葱片，只要绿色的部分
INSTRUCTIONS STEP烹饪步骤：
STEP 1
Place 放the spare ribs in a pot 锅 of room temperature water. Bring to a simmer用文火炖; 煨 over high heat. Skim the surface of the water and simmer for a further 2-3 minutes. Use a slotted spoon大漏勺 to transfer the ribs to a large bowl碗. Rinse with clean water and then transfer the ribs to a clean bowl.
把排骨放进锅里，锅里装有和室温相同的温度的水。用文火炖。撇去水表面上的油脂，再用文火炖2-3分钟。用大漏勺将排骨转移到一个大碗中。用清水清洗干净，然后把排骨转移到一个干净的碗中。
STEP 2
Heat the vegetable oil in a wok炒菜锅 or deep pan over medium-high heat. Add the sugar and allow it to cook and melt for about 2 minutes (take care it doesn’t burn). Add the ribs and cook, stirring搅拌, for 2-3 minutes or until the sugar and heat starts to colour染色 the ribs and the liquid is thick浓 in the bottom of the pan.
在炒菜锅或一个深锅里把植物油用中高火将其加热。加糖，将其煮融，大约2分钟（注意不要锅燃起来了哦）。加入排骨，开始煮，搅拌，大约2分钟或直到糖和热开始将排骨染色，锅底的汁液变浓。
STEP 3
Now add the soy sauce, dark soy sauce, vinegar, Shaoxing wine, water, ginger, spring onions (pale part) and the garlic. Mix to combine. Cover with a lid and reduce the heat to medium-low. Simmer gently for 25 minutes, stirring once or twice.
现在加入酱油，生抽，白醋，绍兴酒，水，姜，大葱（白色部分）和蒜。使这些佐料混合在一起。盖上锅盖，将火调至中低火。文火煮25分钟，搅拌一次或2次。
STEP 4
Remove the lid（盖子，锅盖） and turn the heat up a little higher. Cook and stir the ribs in the liquid for 10-15 minutes or until the sauce ‘sticks’ to the ribs and the oil starts to separate in the bottom of the pan. Use tongs夹剪; 夹具; 钳子 to transfer the ribs to a plate. Sprinkle撒; 洒 with sesame seeds芝麻籽 and the green part of the spring onion.
打开锅盖，将火稍微调高。继续煮，把排骨放在汁液中搅拌10-15分钟或者直到酱“粘”在排骨上，锅底的油开始分离出来。用夹剪将排骨转移到一个盘子里，洒些芝麻籽和葱花在排骨上。
STEP5
Serve warm.
趁热端上桌。