Super Easy Chinese Sweet N Sour Ribs Food

SWEET AND SOUR RIBS

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

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!

CHINESE SWEET AND SOUR SPARE RIBS

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.

CHINESE SWEET AND SOUR SPARE RIBS (5 INGREDIENTS, PALEO)

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.

MOM'S 'SWEET 'N' SOURS' PORK RIBS

Steps:

• In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
• Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
• Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

SWEET 'N' SOUR RIBS

Steps:

• Place ribs in an ungreased 5-qt. slow cooker. Combine the next 11 ingredients; pour over ribs. Cook, covered, on low until meat is tender, 8-10 hours., To make sauce, transfer cooking juices to a small saucepan; bring to a boil. Meanwhile, in a small bowl, combine cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

SWEET-AND-SOUR RIBS

Steps:

• Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake at 400° for 30 minutes; drain. Reduce heat to 350°; cover and bake 1 hour longer. , In a saucepan, saute celery and green pepper in butter until tender. Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes. , Add pineapple, vinegar, soy sauce, sugar, garlic, ginger and remaining salt; mix well. Spoon over ribs. Bake, uncovered, 25-30 minutes longer or until meat is tender.