Szechuan Sweet And Sour Spareribs Recipes

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SWEET AND SOUR SPARE RIBS



Sweet and Sour Spare Ribs image

Chinese Sweet and Sour Ribs have an excellent taste. This version is an simplied one that can be made at home easily.

Provided by Elaine

Categories     Main Course

Time 50m

Number Of Ingredients 13

1 pound spare ribs ( , cut into 1 to 1.5 inch sections)
2 tablespoons cooking oil
35 g mashed rock sugar
2 tablespoons light soy sauce
2 tablespoons cooking wine
3 tablespoon black vinegar
1 teaspoon extra black vinegar
1 star anise ( , optional)
3 ginger slices
4 green onion white parts
hot water as needed
1/2 tablespoon white sesame seed for garnishing
Spring onion for garnishing

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.

Nutrition Facts : Calories 457 kcal, Carbohydrate 15 g, Protein 18 g, Fat 34 g, SaturatedFat 8 g, Cholesterol 84 mg, Sodium 759 mg, Sugar 12 g, ServingSize 1 serving

CHINESE SWEET AND SOUR SPARE RIBS



Chinese Sweet and Sour Spare Ribs image

This sweet and sour dish is made with tender and succulent spare ribs. The whole family will love these sticky ribs.

Provided by yanyangtian

Categories     World Cuisine Recipes     Asian     Chinese

Time 51m

Yield 4

Number Of Ingredients 8

1 pound pork spare ribs, cut into 1 1/2-inch pieces
2 tablespoons soy sauce
2 teaspoons rice wine, divided
¼ teaspoon salt
2 cups vegetable oil for frying
⅓ cup white sugar
¼ cup water
2 teaspoons Chinese black vinegar

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.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 17.8 g, Cholesterol 59.9 mg, Fat 26 g, Fiber 0.1 g, Protein 14.9 g, SaturatedFat 6.9 g, Sodium 643.5 mg, Sugar 17.2 g

SZECHUAN SWEET AND SOUR SPARERIBS



Szechuan Sweet and Sour Spareribs image

This is my adaptation of a Chinese style rib recipe from my Irene Kuo cookbook. I usually take the long skinny pieces of rib they put in the packages in the supermarket (the ones they "hide" under the rack lol), cut them into Chinese rib style pieces and throw them in the freezer til I have enough to cook up a batch. These are not saucy, but rather have a glaze. You can adjust the heat to your taste.

Provided by graffeetee

Categories     Pork

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 1/2-2 lbs pork spareribs, separated and cut through the bone into thirds
2 tablespoons peanut oil
4 slices fresh ginger, peeled and smashed
2 garlic cloves, peeled and smashed
1 cup hot water
1 green onion, chopped
3 tablespoons szechuan hot bean sauce
2 tablespoons dark soy sauce
2 tablespoons dry sherry
2 tablespoons cider vinegar
2 tablespoons sugar
2 teaspoons sesame oil
1/2 teaspoon sambal oelek (to taste)

Steps:

  • Preheat wok (preferably nonstick) over high heat.
  • Add oil to wok and swirl to coat sides of wok.
  • Add ginger slices and garlic and toss in oil.
  • Add ribs to wok and stir fry until they are all white on the outside (no need to brown).
  • Add hot water and bring to a simmer.
  • Cover and simmer for 45 minutes to an hour.
  • Mix the last 7 ingredients together, stirring to dissolve the sugar.
  • The water should have about boiled off the ribs. Remove the cover and boil further if necessary.
  • Add the sauce to the wok and stir fry until the ribs are coated and the sauce is reduced to a glaze.
  • Add the chopped green onion and stir fry another few seconds to combine.
  • Use a slotted spoon to transfer ribs to a serving platter, leaving as much of the oil behind as possible.

Nutrition Facts : Calories 844.9, Fat 65.6, SaturatedFat 22.2, Cholesterol 176.9, Sodium 848.8, Carbohydrate 12.1, Fiber 0.3, Sugar 9.2, Protein 40.3

BRAISED SWEET AND SOUR SPARERIBS



Braised Sweet and Sour Spareribs image

Provided by Food Network

Number Of Ingredients 8

2 pounds lean pork spareribs, cut into single ribs
3 tablespoons sugar
2 tablespoons thin soy sauce
1 tablespoon black soy sauce
1 tablespoon Chinese red rice vinegar
1 tablespoon ketchup
1 tablespoon Shao Hsing rice cooking wine
1/2 cup cold water

Steps:

  • Trim excess fat from the spareribs. Rinse in cold water and pat dry with paper towels until almost dry to the touch. Place spareribs in a 3 quart saucepan. Sprinkle them with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid. To the same pan, add thin and black soy sauce, vinegar, ketchup, rice wine, and 1/2 cup cold water, and stir to combine. Bring to a boil over high heat. Covered. Reduce to medium-low and simmer, stirring occasionally to make sure the sauce does not dry up (add a little water if necessary), for 1 hour, or until the spareribs are tender when pierced with a knife and the sauce is thick enough to lightly coat a spoon. Transfer to a plate and skim excess fat from sauce. Pour sauce over the spareribs. Serve immediately.

SWEET & SOUR SPARERIBS



Sweet & Sour Spareribs image

Absolutely delicious ribs! Best I ever had. My mom has been making this recipe and anyone who has ever tried it asks me for the recipe! ENJOY!

Provided by bikelap9

Categories     Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

5 -6 lbs pork spareribs or 5 -6 lbs pork back ribs
1/2 cup packed brown sugar
1/2 cup sugar
2 tablespoons cornstarch
1 cup ketchup
2/3 cup vinegar
1/2 cup cold water

Steps:

  • Place ribs on rack in a large shallow pan.
  • Bake uncovered at 350°F for an hour and a half.
  • Meanwhile, combine sugars and cornstarch in medium size pan over stove.
  • Stir in ketchup, vinegar and water; bring to a boil.
  • Cook and stir until thickened and clear.
  • Remove ribs and rack from pan; discard fat.
  • Pour about a cup and a half of the sauce over the ribs.
  • Bake 30 minutes longer.
  • Cut into serving pieces.
  • Brush with remaining sauce.
  • Yields 6 to 8 servings!
  • Absolutely delicious!

SWEET AND SOUR SPARERIBS



Sweet and Sour Spareribs image

Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made. Dad especially loved these tender tasty ribs with their thick, tangy sauce. Mom liked them because the sauce was no fuss to make. - Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 7

6 pounds pork spareribs or pork baby back ribs
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 cup ketchup
2/3 cup cider vinegar
1/2 cup cold water

Steps:

  • Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.

Nutrition Facts : Calories 887 calories, Fat 53g fat (20g saturated fat), Cholesterol 213mg cholesterol, Sodium 646mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 52g protein.

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



Mom's 'Sweet 'n' Sours' Pork Ribs image

My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!

Provided by HOWITZER

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 1h25m

Yield 4

Number Of Ingredients 11

1 cup white sugar
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dry mustard
2 cups water
½ cup soy sauce
½ cup vinegar
2 pounds pork spareribs, cut into bite size pieces
1 tablespoon vegetable oil
2 cloves garlic, chopped

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.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g

SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS



Sweet-and-Sour Balsamic-Glazed Spareribs image

Provided by Adam Roberts

Categories     Pork     Bake     Broil     Dinner     Vinegar     Meat     Pork Rib     Advance Prep Required     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 17

For the ribs
2 racks spareribs
Kosher salt
4 to 6 sprigs of fresh thyme
For the glaze
2 1/2 cups balsamic vinegar (don't waste your best balsamic here)
1/2 cup honey
2 cups ketchup
1 can beer (preferably dry)
1 tablespoon minced garlic
1 red onion, diced
1/2 cup dark brown sugar
1 tablespoon molasses
1/4 cup grainy mustard
1 or 2 teaspoons Tabasco (depending on how spicy you like it)
1 tablespoon Worcestershire sauce
1/2 cup water

Steps:

  • Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.
  • To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.
  • To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.

SWEET-AND-SOUR SPARERIBS



Sweet-and-Sour Spareribs image

Provided by Grace Young

Categories     Ginger     Pork     Appetizer     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 (appetizer) servings

Number Of Ingredients 10

2 pounds pork spareribs, well trimmed, cut into single ribs (about 8 to 9 ribs)
3/4 cup water
3 tablespoons sugar
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger, smashed
2 tablespoons soy sauce
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon dark soy sauce
1 tablespoon Chinkiang vinegar or balsamic vinegar
1 tablespoon ketchup
1/2 teaspoon salt

Steps:

  • Place spareribs in pot large enough to hold ribs in single layer. Add enough cold water to cover ribs. Bring to boil, spooning off any foam that rises to surface. Boil 1 minute. Transfer ribs to colander; rinse under cold water. Drain.
  • Wash and dry same pot. Add 3/4 cup water, sugar, ginger, 2 tablespoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and salt to pot. Stir over medium-high heat until sugar dissolves. Add spareribs to pot, turning to coat with sauce mixture (sauce will not cover ribs). Arrange spareribs in single layer in pot; bring to boil. Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons water as needed to maintain liquid level, about 2 hours. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.
  • Transfer ribs to platter. Boil sauce in pot until reduced to generous 1/2 cup, about 5 minutes. Pour sauce over spareribs and serve.

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