Pork Spare Ribs

In this week’s issue of Giada, Giada’s friend Alex Guarnaschelli provides a lip-smacking good recipe for Pork Spare Ribs. The simple sauce for the ribs is thickened by a final addition of one of our very favorite flavors: Dijon mustard.

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Pork Spare Ribs Recipe
By Alex Guarnaschelli, from Old-School Comfort Food

Serves 4 to 6

2 tablespoons rice wine vinegar
1/4 cup dark soy sauce
6 tablespoons cider vinegar
1 tablespoon sugar
2/3 cup water
3 pounds pork spare ribs, on the bone, cut into small pieces (1 1/2- to 2-inch pieces)
2 tablespoons Dijon mustard

In a large saucepan, combine all of the ingredients except the spare ribs and mustard. Bring to a simmer, stirring to dissolve the sugar.

Add the spare ribs and stir to separate the pieces so they’re all coated with the liquid. Cover and simmer them over low heat, stirring from time to time, for about 40 minutes.

When almost ready to serve, strain out the liquid, add the mustard, and reduce it in a separate pan on the stove, 5 to 10 minutes. When the sauce is thickish in consistency, pour it back over the ribs. Serve immediately.