Best 4 Chinese Sweet And Sour Spare Ribs Recipes
Indulge in the tantalizing flavors of Chinese Sweet and Sour Spare Ribs, a classic dish that combines sweet, tangy, and savory notes to create a memorable culinary experience. These delectable ribs are coated in a luscious sauce made from a harmonious blend of ketchup, vinegar, soy sauce, and brown sugar, resulting in a perfect balance of flavors. The ribs are first marinated in a mixture of soy sauce, garlic, and ginger, infusing them with savory umami flavors. Then, they are fried until golden brown, creating a crispy outer layer that contrasts perfectly with the tender and juicy meat inside. The sauce is poured over the ribs, enveloping them in a glossy and flavorful glaze. Accompanying this main course are two equally enticing recipes: Vegetable Fried Rice and Egg Drop Soup. The Vegetable Fried Rice is a vibrant and flavorful dish made with a medley of vegetables, fluffy rice, and savory seasonings, while the Egg Drop Soup is a comforting and delicate soup featuring tender egg ribbons swimming in a savory broth. These accompaniments perfectly complement the Sweet and Sour Spare Ribs, rounding out the meal with a delightful combination of textures and flavors. Get ready to tantalize your taste buds and embark on a culinary journey with this exceptional trio of recipes.
Here are our top 4 tried and tested recipes!
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
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
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
MOM'S 'SWEET 'N' SOURS' PORK RIBS
My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!
Provided by HOWITZER
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g
Tips:
- To make sure the ribs are crispy, fry them in small batches and do not overcrowd the pan.
- Use a meat thermometer to ensure the ribs are cooked through to an internal temperature of 145°F (63°C).
- For a tangy and flavorful sauce, use a combination of ketchup, vinegar, soy sauce, and pineapple juice.
- Add some crushed pineapple to the sauce for a sweeter and fruitier flavor.
- Garnish the ribs with green onions and sesame seeds for a pop of color and flavor.
Conclusion:
This Chinese Sweet and Sour Spare Ribs recipe is a delicious and easy-to-follow dish that is perfect for a weeknight dinner or a party appetizer. The ribs are crispy and flavorful, and the sauce is tangy and sweet. With a few simple ingredients and a little bit of time, you can create a restaurant-quality dish that your family and friends will love.
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