Ming Tsais Sweet And Sour Spare Ribs Recipes

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MING TSAI'S SWEET AND SOUR SPARE RIBS



Ming Tsai's Sweet and Sour Spare Ribs image

Restaurant sweet and sour sauces have NOTHING on this freshly made sauce. The color comes from the cranberries and the zing comes from the ponzu.

Provided by College Girl

Categories     Sauces

Time P1DT1h8m

Yield 14 ribs, 4 serving(s)

Number Of Ingredients 9

1 baby back rib rack, brined overnight*
1 cup ponzu sauce or 1 cup rice wine vinegar
1 tablespoon minced ginger
2 large red onions, sliced
2 cups cranberries, washed, dried
1 cup brown sugar
salt
black pepper
canola oil

Steps:

  • ** Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge pork in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.
  • Preheat oven to 400 degrees. Rinse the ribs and pat dry. Place brined ribs, cut in two, in pan and cover the pan with about 1/4-inch of ponzu. Cover with foil and place in oven and bake until ponzu is evaporated, about 1 hour.
  • Remove ribs and place pan over medium-high heat and coat with oil. Preheat broiler.
  • In pan, saute ginger and onions until soft and add cranberries. Season with kosher salt and freshly ground black pepper to taste. Deglaze with 1/2 cup ponzu, add brown sugar and cook for about five minutes. Carefully transfer to a blender. Remove stopper from blender top, cover stopper hole with folded over towel and, while placing hand over towel, start blending on low speed. Be careful of the steam rising out of the stopper hole. Adjust to high speed and blend smooth.
  • Brush ponzu-brown sugar mixture on ribs and broil on both sides for about 8 minutes or until sticky. Slice and serve ribs stacked.

Nutrition Facts : Calories 261.9, Fat 0.1, Sodium 24.9, Carbohydrate 67.2, Fiber 3.3, Sugar 58.1, Protein 0.9

SWEET AND SOUR SPARERIBS



Sweet and Sour Spareribs image

Make and share this Sweet and Sour Spareribs recipe from Food.com.

Provided by Voyager 1977

Categories     One Dish Meal

Time 1h45m

Yield 4 ribs, 4 serving(s)

Number Of Ingredients 10

1 (8 ounce) can pineapple chunks in heavy syrup
1/4 cup soy sauce
3 tablespoons cornstarch
4 lbs lean pork spareribs
3 tablespoons vegetable oil
1 cup cider vinegar
3/4 cup brown sugar
1/2 cup water
2 garlic cloves (minced)
1/2 teaspoon ground ginger

Steps:

  • Drain pineapple; reserve syrup.
  • Combine 2 tablespoons soy sauce and cornstarch in a small bowl.
  • Rub soy sauce mixture into ribs.
  • In a 12-inch skillet, saute ribs, in batches, in vegetable oil over medium-high heat until browned.
  • Combine reserved syrup, remaining 2 tablespoons soy sauce, vinegar, brown sugar, water, garlic and ground ginger in Dutch oven.
  • Add ribs.
  • Heat to a boil.
  • Reduce heat.
  • Cover and simmer for 1 and 1/2 hours, stirring occasionally.
  • Spoon off fat.
  • Stir in pineapple and heat through.
  • Makes 4 servings.

Nutrition Facts : Calories 1599, Fat 116.6, SaturatedFat 35.5, Cholesterol 363.5, Sodium 1390.4, Carbohydrate 59.6, Fiber 0.7, Sugar 50.2, Protein 72.6

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