SWEET AND SOUR SPARE RIBS
Chinese Sweet and Sour Ribs have an excellent taste. This version is an simplied one that can be made at home easily.
Provided by Elaine
Categories Main Course
Time 50m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 457 kcal, Carbohydrate 15 g, Protein 18 g, Fat 34 g, SaturatedFat 8 g, Cholesterol 84 mg, Sodium 759 mg, Sugar 12 g, ServingSize 1 serving
CHINESE SWEET AND SOUR SPARE RIBS (5 INGREDIENTS, PALEO)
Chinese sweet and sour ribs are a delicious and easy main dish to make in less than an hour, using only 5 simple ingredients. All you need are pork ribs and 5 simple ingredients!
Provided by ainayums
Categories Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Trim off fat from the ribs, and then cut ribs into 1.5" bite-size pieces.
- Put ribs into a pot filled with water, then bring to a boil for 3-4 mins until there's no more blood.
- Drain water and scum from the pot, quickly rinse ribs, and place back on the stove.
- Put all marinade ingredients into the pot with the pork spare ribs. Note: you can also add additional seasonings like 2 minced garlic cloves, 2-3 slices of ginger, and white pepper.
- Bring to a boil, then decrease heat to low. Simmer with lid for 45-50 mins until pork spare ribs are tender and fall off the bone.
- Add more salt and white pepper to taste.
- Serve over rice or with your favorite sides and enjoy!
- Note: you can also refrigerate the meat and sauce separately, to skim the congealed fat from the top of the sauce the next day. Then combine both again.
Nutrition Facts : Calories 223 kcal, ServingSize 1 serving
SWEET AND SOUR RIBS
Make and share this Sweet and Sour Ribs recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large wok over medium high heat and brown ribs-around 10 minutes.
- Add the soy sauce and continue browning.
- Add the vinegar and bring to a boil, reduce heat and simmer for 20 minutes.
- Add brown sugar and simmer 10 minutes more.
- You might need a bit more vinegar at this point.
- You want the sauce thick but fluid.
- Add the peppers and onions and cook for 5 minutes.
- Add the ketchup and stir.
- Taste and adjust the vinegar/brown sugar ratio.
- If needed add cornstarch to thicken.
SUPER EASY CHINESE SWEET N' SOUR RIBS
This is the way my mom taught me to make sweet and sour pork Taiwan style, it's the real Asian thing (not the 'Americanized' version). At home we call it the 12345 sweet n' sour pork because that's the proportions of the sauce you cook it in :). When I make it I always leave out the rice wine because I never have it at home, but it tastes just about as good! This is good for large groups, as it is easy to double/triple and is great on steamed rice!
Provided by kangningchang
Categories Pork
Time 45m
Yield 1 large plate, 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil about 1 L of water in a pot, or enough to cover the ribs.
- Carefully drop the ribs in the boiling water, stir til outside browns, roughly 1 minute (this is to clean out the blood in the ribs so your sauce won't have the 'foamy stuff' later).
- Drain ribs, put in a medium sized pot big enough for the ribs to be layed down in one layer. A deeper pan will work too.
- Add rice wine, vinegar, sugar, soy sauce and water in the pot (you don't need to follow the measurements, I usually take a ladle and use 1 ladle of rice wine, 2 vinegar 3 sugar etc).
- Bring to a boil for about 10 minutes then reduce to a simmer.
- Cook uncovered, stirring occasionally, until the sauce is very dark and almost dry or to your desired thickness, roughly half an hour.
- Be careful not to dry all the sauce out, the sauce will reduce much quicker in the final stage, so keep an eye on it.
- Serve with steamed rice and stir fried veggies for a great Chinese meal!
Nutrition Facts : Calories 468.6, Fat 28.8, SaturatedFat 10.4, Cholesterol 104.3, Sodium 2070.9, Carbohydrate 20.8, Fiber 0.3, Sugar 19.4, Protein 30.3
CHINESE SWEET AND SOUR SPARE RIBS
This sweet and sour dish is made with tender and succulent spare ribs. The whole family will love these sticky ribs.
Provided by yanyangtian
Categories World Cuisine Recipes Asian Chinese
Time 51m
Yield 4
Number Of Ingredients 8
Steps:
- Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large bowl. Marinate in the refrigerator for 20 minutes.
- Heat oil in a wok or deep saucepan over medium-high heat. Cook ribs in the hot oil until golden brown and no longer pink in the center, about 10 minutes.
- Bring remaining 1 teaspoon rice wine, sugar, and water to a boil in a saucepan. Stir in ribs; reduce heat and simmer until flavors combine, about 5 minutes. Stir in black vinegar. Increase heat to high; cook and stir until sauce thickens and coats the ribs, 1 to 2 minutes.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 17.8 g, Cholesterol 59.9 mg, Fat 26 g, Fiber 0.1 g, Protein 14.9 g, SaturatedFat 6.9 g, Sodium 643.5 mg, Sugar 17.2 g
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5/5 (1)Category Main CourseCuisine Cantonese, ChineseTotal Time 40 mins
- In a pot, add 6 cups of water and bring it to a boil. Add the pork ribs to the water and blanche for about 1 minute. Remove the ribs from the water and set aside.
CHINESE SWEET AND SOUR RIBS - HEALTHY NIBBLES …
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Ratings 21Calories 338 per servingCategory Side Dish
- Before slicing the ribs into smaller pieces, check the bone side of the ribs and remove any membrane (or silverskin) that’s covering the bones (it’s a relatively thick white layer). The silverskin can turn leathery once cooked and it can prevent the marinade from penetrating the meat. Use your fingers to grab onto that membrane and rip it off.
- Slice the strips of baby back ribs into small pieces by slicing in between each bone. Transfer the ribs to a medium mixing bowl.
- In a small bowl, mix the sugar, salt, garlic powder, vinegar, soy sauce, and rice wine. Pour the marinade over the ribs and stir to coat the ribs with the marinade. Cover the bowl and let the ribs marinate for at least 2 hours (or overnight). Periodically, give the ribs a stir to ensure that all the pieces are evenly marinated.
- To cook the ribs, heat the canola oil in a wok (or sauté pan with a lid) over high heat. Using tongs, transfer the pieces of ribs to the wok. Stir fry the ribs for about 1 minute.
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