Shanghai Style Ribs
3 racks of ribs – have your butcher cut them into individual pieces
3/4 cup dark Chinese soy sauce (this is a tad thicker and you can get it online or at a specialty store)
3/4 cup sugar
4 chunks of ginger – give them a hit with your knife to smash them down a little
6 scallions cut into slices
1/3 cup Mirin
In a large non-stick ( non-stick is almost the key here otherwise a nightmare to clean ). Put in the ribs and add the soy sauce and sugar. Mix the ribs up. Add the ginger and scallions.
Pour the Mirin and 8 cups of water. Bring to a boil. Cover the pan and turn down to medium-low. Simmer for about 45 minutes or so.
Take off the lid and then crank up the heat to high. Let this boil down until the sauce gets thick and syrupy. It is one of those things that at the end, it happens quick. It is good to continue to turn the ribs a bit through this process. I always leave a little on the bottom for pouring over the top of the ribs for sauce.
It takes a while for the liquid to boil down.