Best Sweet And Sour Spare Ribs Recipes: Today I am going to show you a very simple home cooking recipe, a sweet and sour pork ribs.
First, let’s go over the ingredients.
You will need pork ribs, soy sauce, black rice vinegar, Shaoxing wine, crushed rock sugar, preserved plums, ginger slices, chopped spring onion, toasted white sesame seeds.
If you have very large pork ribs, cut them into small chunks first.
Do not use a regular chefs knife to cut the ribs. You need to use a heavy duty cleaver to deal with bone in ribs.
Next up, a marinade.
Put preserved plums in a bowl, and then add in soy sauce.
And black rice vinegar.
And a cup of water, about 300-400 ml.
The preserved plums themselves are sweet and salty and sour, so they add a lot of flavors in this dish, and at the same time, cool down the dish a little bit.
Soak preserved plums in the marinade and let it soften to release more flavors.
Now let’s give the ribs a blanch.
Add in ginger slices in a pot of cold water, and set the ribs in the pot.
Remember to put the meat in when water is still cold, and this may help you to remove blood from the meat.
Bring it to a boil, take out of the meat and strain.
Next, caramelize the sugar.
Or, some may say cook the sugar.
Drizzle a glug of oil in the pan.
Add in crushed rock sugar. I literally crushed them into small piece from a large rock sugar beforehand.
Allow them to melt evenly. You can use caster sugar instead.
Keep the heat on medium, and let the sugar sit in the pan to warm up for a while.
When you see them melting and getting a caramelized color, give it a little stir and do not let them burn.
When the syrup becomes golden, add the pork ribs in the pan immediately.
Stir fry to coat the caramel syrup.
You can see that the syrup is not very dark at this point, and it will get darker when we reduce the mixture later.
So you have to be quick or the sugar will burn.
When you coat the meat with syrup evenly, add in the remaining ginger slices.
Pour the marinade with preserved plums in the pan.
Bring it to a boil over high heat, and then turn down the heat to low, and cover with lid.
Braise for about half an hour to cook the rib until tender.
[Stir once in a while.]
After 30 mins, give it a taste to see if the meat is cooked as desired.
And then, reduce the mixture.
Turn up the heat to high, and remove the lid.
Cook like so for about 2-3 mins, and you will see the sauce is thickening up.
And it bubbles away like a syrup.
Now it’s almost there, pay attention to the heat.
Before you are done, drizzle a little vinegar. Cause the vinegar we added before will eventually evaporate during the cooking process.
So we add a little now to reinforce the acidity.
Be focus right before our finishing touch.
And take a closer look at the sauce.
If you swing a pan like this, you can see that the sauce go with the meat as the pan moves.
This means the dish is ready, and you can turn off the heat at this point.
Finishing touches, sprinkle some toasted white sesame seeds.