Sweet-and-Sour Spareribs

Ingredients for Sweet-and-Sour Spareribs

• 900g pork spareribs, well trimmed, cut into single ribs (about 8 to 9 ribs)

• 180ml water

• 3 tablespoons sugar

• 2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger, smashed

• 2 tablespoons soy sauce

• 2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry

• 1 tablespoon dark soy sauce

• 1 tablespoon Chinkiang vinegar or balsamic vinegar

• 1 tablespoon ketchup

• 1/2 teaspoons salt

How to make Sweet-and-Sour Spareribs

Place spareribs in pot large enough to hold ribs in single layer. Add enough cold water to cover ribs. Bring to boil, spooning off any foam that rises to surface. Boil 1 minute. Transfer ribs to colander; rinse under cold water. Drain.

Wash and dry same pot. Add 180ml water, sugar, ginger, 2 tablespoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and salt to pot. Stir over medium-high heat until sugar dissolves. Add spareribs to pot, turning to coat with sauce mixture (sauce will not cover ribs). Arrange spareribs in single layer in pot; bring to boil. Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons water as needed to maintain liquid level, about 2 hours. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.

Transfer ribs to platter. Boil sauce in pot until reduced to generous 120ml , about 5 minutes. Pour sauce over spareribs and serve.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.