Ingredients
- 200 on a candy thermometer
- 1 1/2 length peanut oil
- 1/2 galangal
- 1/2 cilantro
- 2 quart stainless steel saucepan
- 3 lb pork spareribs
- 2 1/2 c sugar
- 2 c water
- 1 1/2 c soy sauce
- 3/4 c molasses
- 3/8 c chinese rice vinegar
- 1 tb dark soy sauce
- 1 ts salt
- 1/2 ts pepper
Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool. Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature for 2 to 3 months if tightly covered.
