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
SWEET AND SOUR SPARERIBS
Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made. Dad especially loved these tender tasty ribs with their thick, tangy sauce. Mom liked them because the sauce was no fuss to make. - Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.
Nutrition Facts : Calories 887 calories, Fat 53g fat (20g saturated fat), Cholesterol 213mg cholesterol, Sodium 646mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 52g protein.
MING TSAI'S SWEET AND SOUR SPARE RIBS
Restaurant sweet and sour sauces have NOTHING on this freshly made sauce. The color comes from the cranberries and the zing comes from the ponzu.
Provided by College Girl
Categories Sauces
Time P1DT1h8m
Yield 14 ribs, 4 serving(s)
Number Of Ingredients 9
Steps:
- ** Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge pork in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.
- Preheat oven to 400 degrees. Rinse the ribs and pat dry. Place brined ribs, cut in two, in pan and cover the pan with about 1/4-inch of ponzu. Cover with foil and place in oven and bake until ponzu is evaporated, about 1 hour.
- Remove ribs and place pan over medium-high heat and coat with oil. Preheat broiler.
- In pan, saute ginger and onions until soft and add cranberries. Season with kosher salt and freshly ground black pepper to taste. Deglaze with 1/2 cup ponzu, add brown sugar and cook for about five minutes. Carefully transfer to a blender. Remove stopper from blender top, cover stopper hole with folded over towel and, while placing hand over towel, start blending on low speed. Be careful of the steam rising out of the stopper hole. Adjust to high speed and blend smooth.
- Brush ponzu-brown sugar mixture on ribs and broil on both sides for about 8 minutes or until sticky. Slice and serve ribs stacked.
Nutrition Facts : Calories 261.9, Fat 0.1, Sodium 24.9, Carbohydrate 67.2, Fiber 3.3, Sugar 58.1, Protein 0.9
MARY'S SWEET AND SOUR SPARE RIBS OR PORK CHOPS
I grew up enjoying this recipe at my Grandma's house. Now I make it for my family! You will love the sauce poured over boiled potatoes...yummm For this recipe you can use either spare ribs or pork chops, But I prefer the ribs!
Provided by JenfromOro
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut meat up, and place in a large roasting pan. You can use as much meat as you want to cover the bottom of the roaster.
- Cook for 45 minutes at 375 degrees. Drain off fat. Salt and pepper the meat.
- Combine water, ketchup, vinegar, brown sugar and chili powder; pour over the meat and bake for 1 1/2 hours.
- When cooked thicken with 2 tbsp of cornstarch.(I mix the cornstarch with a little water and then pour it in the sweet and sour mixture, its a little easier).
Nutrition Facts : Calories 412.8, Fat 23.1, SaturatedFat 8.4, Cholesterol 91.4, Sodium 529.4, Carbohydrate 28.1, Fiber 0.3, Sugar 26.8, Protein 22.7
More about "ming tsais sweet and sour spare ribs food"
SWEET AND SOUR SPARERIBS - AUTHENTIC CHINESE FOOD …
From chinesefoodsrecipe.com
HOW TO COOK SWEET AND SOUR SPARE RIBS - CHINA HIGHLIGHTS
From chinahighlights.com
SWEET & SOUR PORK RIBS (THE HK STYLE) 糖醋排骨 - EAT …
From eatwhattonight.com
TEA-SPICED BEEF SHORT RIBS RECIPE - MING TSAI - FOOD
From foodandwine.com
5/5 Total Time 2 hrs 20 minsAuthor Ming Tsai
- Season the ribs with salt and pepper and rub them all over with the spice rub. In a large enameled cast-iron casserole, heat 1 tablespoon of the oil until shimmering. Add half of the ribs and cook over moderately high heat until deeply browned on both sides, about 6 minutes total. Transfer to a large plate. Add 1 tablespoon of oil to the casserole and sear the remaining ribs.
- Pour off the fat from the casserole and wipe it out. Add the remaining 2 tablespoons of oil to the casserole and heat over moderate heat. Add the onions, garlic and ginger and cook until softened, about 7 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the soy sauce, brown sugar, bay leaf and the short ribs. Pour in just enough water to cover the ribs and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the ribs are very tender, about 1 1/2 hours.
- Transfer the ribs to a large plate and discard the bay leaf and ginger. Boil the sauce over high heat, skimming a few times, until very flavorful, about 10 minutes. Using an immersion blender, puree the sauce; season with salt and pepper. Return the short ribs to the casserole and simmer gently to reheat them. Place 2 short ribs on each plate, spoon the sauce on top and serve with white rice.
CHINESE SWEET AND SOUR RIBS | SHUANGY'S KITCHEN SINK
From shuangyskitchensink.com
THE DAILY MEAL
CHINESE SWEET AND SOUR SPARERIBS RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
HOW TO MAKE SWEET AND SOUR PORK RIBS AT HOME USING
From insidehook.com
MA ABRAHAM'S SWEET & SOUR SPARERIBS • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
SWEET AND SOUR RIBS (糖醋小排) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
TANG CU PAI GU | TRADITIONAL PORK DISH FROM GUANGDONG, CHINA
From tasteatlas.com
SWEET & SOUR SPARERIBS - CHRISTINE'S RECIPES
From en.christinesrecipes.com
SWEET & SOUR SPARERIBS - LOVE ON A PLATE
From loveonaplate.net
MING.COM
SWEET AND SOUR SPARE RIBS - ESTER KOCHT
From esterkocht.com
SWEET AND SOUR RIBS (TANG CU PAI GU) - CHINESE FOOD WIKI
SWEET & SOUR SPARE RIBS #1 | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love