Braised Sweet Sour Spareribs Recipes

SWEET AND SOUR BRAISED BEEF RIBS

Steps:

• Lightly salt and pepper all sides of the short ribs. Set aside.
• Add the vegetable oil to a heavy-bottomed pot, much like a Le Creuset or Staub. (You'll want to use a pot with a tight-fitting lid.) Turn the heat to medium and allow the oil to heat up. In the meantime, preheat the oven to 350 degrees.
• Fry the short ribs for 3-4 minutes on each side. You're not cooking the beef all the way though, but just browning the outside and searing the meat. Do this in batches to avoid overcrowding the pan. A good rule of thumb is to prevent the short ribs from touching each other or the sides of the pan. Place the cooked meat on a plate while the next batch is cooking. Once all ribs have been seared, drain the oil and carefully wipe out the pot with paper towel.
• Next, whisk together the brown sugar, vinegar, water, mustard, ketchup, and soy sauce. Stir in the onions. Set aside.
• Pile the cooked short ribs back into the pot. Pour the sauce mixture over top. Move the short ribs around so that they are covered by the sauce as much as possible. Place a lid on the pot and bake for two hours, checking and gently stirring every 30 minutes.
• Remove from oven. Bake for 15 more minutes with the lid off. This will thicken the sauce. Once the sauce has thickened to your liking, remove from oven and serve.

BRAISED SPICY SPARERIBS

Steps:

• Preheat oven to Gas Mark 4 (180C or 350F). Combine flour, salt & pepper in a shallow dish or plastic bag. Add ribs & toss to coat them in the flour mixture.
• Heat oil in a large non-stick frying pan & cook the ribs (turning) till they are well-browned. Transfer ribs to a roasting pan (or baking dish) w/a lid & sprinkle w/the chopped onion.
• In a bowl, mix garlic, tomato puree, chili sauce, vinegar, cloves & stock. Pour mixture over the ribs & cover w/the lid. Roast for 1 1/2 hrs (or till tender), removing the lid for the last 30 minutes.
• Remove ribs carefully to an oven-safe dish or platter & keep warm at a low oven temperature.
• Deglaze pan juices with a small amt of water (or stock) & transfer to a saucepan. Blend cornflour in a cup with a little cold water & stir into the saucepan. Bring the sauce to a gentle boil (stirring) & simmer 2-3 min till thickened.
• Pour a little sauce over the ribs & serve the remaining sauce separately in a warmed gravy boat or pouring jug. Garnish with parsley & serve immediately with sauerkraut & crusty bread (Feel free to sub mashed, oven-roasted or simple boiled potatoes if sauerkraut is not to your liking).

MOM'S 'SWEET 'N' SOURS' PORK RIBS

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.

SUPER EASY CHINESE SWEET N' SOUR RIBS

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!