Chinese Sweet Sour Spare Ribs Recipe Tang Cu Pai Gu

SWEET AND SOUR SPARE RIBS

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.

CHINESE SWEET AND SOUR SPARE RIBS

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.