Sweet and Sour Spare Ribs
Crispy on the outside, tender inside, perfectly balanced sweet and sour. This classic Jiangsu-Zhejiang home-style dish is coated in a glossy sauce that will whet your appetite.
Ingredients
12 items- Pork spare ribs 500g
- Ginger 3 slices
- Green onions 2 stalks
- Cooking wine 1 tbsp
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Zhenjiang vinegar 4 tbsp
- White sugar 3 tbsp
- Ketchup 2 tbsp
- Salt a pinch
- Cooking oil as needed
- White sesame seeds 1 tbsp
Nutrition
Steps （6 steps）
Cut pork ribs into 2-inch pieces, place in cold water with ginger slices and cooking wine. Bring to a boil over high heat, then simmer for 5 minutes to blanch. Skim off foam, drain ribs well.
Prepare sweet and sour sauce: In a bowl, mix 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 4 tbsp vinegar, 3 tbsp sugar, 2 tbsp ketchup, a pinch of salt, and half a cup of water. Stir until well combined.
Heat enough oil in a wok to about 170°C (340°F). Deep-fry ribs over medium heat for about 5 minutes until golden brown and crispy. Remove and drain on paper towels.
Leave a tablespoon of oil in the wok, sauté minced ginger and white parts of green onions. Pour in the sauce mixture, bring to a boil over high heat, then reduce to low and simmer for 1-2 minutes until slightly thickened.
Return the fried ribs to the wok, quickly toss to coat evenly with the sauce. Cover and let simmer over medium heat for 2 minutes to let the flavors penetrate.
Drizzle a little sesame oil for shine, sprinkle with white sesame seeds and chopped green onions, toss a couple of times, and transfer to a serving plate.
Tips
Make sure to drain the blanched ribs thoroughly to avoid oil splatter when deep-frying. Use medium heat for frying to cook through without burning. Adjust sugar and vinegar ratios to suit your preference for sweetness or tanginess.
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