Sweet and sour spare ribs is a popular Chinese dish that is mostly consumed in restaurants since it is somewhat hard to prepare it at home. Spare ribs are first marinated, deep-fried, then dipped in Chinese sweet and sour sauce. Traditionally, the dish is served as an appetizer and is extremely popular in the southern parts of China.
Chinese Sweet and Sour Spare Ribs | (糖醋排骨 – Táng Cù Páigǔ)
Course: Appetizers, MainCuisine: ChineseDifficulty: Easy4
servings30
minutes20
minutes457
kcal50
minutesSweet and sour spare ribs is a popular Chinese dish that is mostly consumed in restaurants since it is somewhat hard to prepare it at home. Spare ribs are first marinated, deep-fried, then dipped in Chinese sweet and sour sauce. Traditionally, the dish is served as an appetizer and is extremely popular in the southern parts of China.
Ingredients
1 pound spare ribs , cut into 1 to 1.5 inch sections
2 tablespoons cooking oil
35 g mashed rock sugar
2 tablespoons light soy sauce
2 tablespoons cooking wine
3 tablespoon black vinegar
1 teaspoon extra black vinegar
1 star anise , optional
3 ginger slices
4 green onion white parts
hot water as needed
1/2 tablespoon white sesame seed for garnishing
Spring onion for garnishing
Directions
- Cut ribs into 1 inch to 1.5 inch sections. Place in a pot with cold water. Bring to boil and continue cooking for 2-3 minutes. Transfer out and rinse under running warm water. Set aside to drain.
- Add cooking oil and smashed rock sugar in wok, heat over slow fire. Keep stirring until the sugar melts and turns into dark red.
- Add ribs to coat the sugar color, place light soy sauce, cooking wine and black vinegar. Continue stir fry for 2 minutes and pour enough hot water to cover and add ginger, green onion and star anise.
- Cover the lid and simmer for 25 minutes over slowest fire. Stir once or twice in the process. Pick the ginger, green onion and star anise out in the later stage.
- Turn up the fire and thicken the fire. Keep stirring and stop when the sauce is almost adhered to the ribs. Be carefully in the last minutes, do not get your ribs overcooked.
- Add extra 1 teaspoon of black vinegar and sesame seeds. Combine well.
- Garnish chopped spring onions before serving.
