0 from 39 votes
Sweet and Sour Spare Ribs
Chinese Sweet and Sour Ribs have an excellent taste. This version is a simplied one that can be made at home easily.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 3
Calories: 457 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
Blanch the ribs
- 1 pound spare ribs , cut into 1 to 1.5 inch sections
- cold water to cover
- 4 green onion
- 3 ginger slices
Make sweet and sour ribs
- 2 tablespoons cooking oil
- 35 g rock sugar
- 2 tablespoons light soy sauce
- 2 tablespoons cooking wine
- 3 tablespoon black vinegar
- 1 star anise , optional
- hot water as needed
- 1 tbsp. extra black vinegar
Garnish
- 1/2 tablespoon white sesame seed for garnishing
- Spring onion for garnishing
Instructions
- Cut ribs into 1-inch to 1.5-inch sections. Load a wok with cold water, add the ribs, ginger, scallion, and Shaoxing wine. Continue cooking for around 2 to 3 minutes. Transfer out and rinse under running warm water. Set aside to drain. For beginners, I recommend pat dry the ribs with kitchen paper to avoid oil sprinkling.
- Melt the sugar – Add cooking oil and smashed rock sugar in a wok, and heat over a slow fire. Keep stirring until the sugar melts and turns into dark red.
- Add ribs to coat the sugar color, fry until the ribs are well colored.
- Pour enough hot water to cover. Add light soy sauce, black vinegar and optionally add star anise to add a naughty flavor.
- Cover the lid and simmer for 25 minutes over slowest fire. Stir once or twice in the process.Turn over the fire to the middle, remove the lids, and start thickening the sauce. Keep stirring at the last stage so the sugar can cool down during the moving and attach to the ribs.
- Add extra 1 tablespoon of black vinegar before transfer out. Watch out carefully at this stage, don’t get the ribs burnt.
- Garnish chopped spring onions before serving.
Cup of Yum
Notes
- When stir frying the sugar color, use slowest fire and keep stirring. Remove the work from fire if the temperature is too hot.
- The ribs should be drained completely before adding to the wok, otherwise the sugar color might splash out.
Nutrition Information
Calories
457kcal
(23%)
Carbohydrates
15g
(5%)
Protein
18g
(36%)
Fat
34g
(52%)
Saturated Fat
8g
(40%)
Cholesterol
84mg
(28%)
Sodium
759mg
(32%)
Potassium
335mg
(10%)
Sugar
12g
(24%)
Vitamin A
100IU
(2%)
Vitamin C
1.9mg
(2%)
Calcium
40mg
(4%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 457
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 84mg | 28% |
| Sodium | 759mg | 32% |
| Potassium | 335mg | 7% |
| Sugar | 12g | 24% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.