Tangcu Paigu Chinese Sweet And Sour Pork Ribs 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

TANGCU PAIGU (CHINESE SWEET AND SOUR PORK RIBS)



Tangcu Paigu (Chinese Sweet and Sour Pork Ribs) image

On our very first night in Kunming, December 2000, our colleagues took us out for dinner at the Baiyun Canting on Jinhuapu Road. The tangcu paigu we had that night (and on many subsequent occasions) were incredible. I don't know the Baiyun secret, but now that Baiyun is gone, I'm making my peace with this tasty version, developed with the help of Bruce Cost's "Asian Ingredients" and "Pei Mei's Chinese Cookbook".

Provided by Kate S.

Categories     Pork

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

1 1/4 lbs pork baby back ribs, cut into one-inch segments (get this done at the meat counter)
1/2 tablespoon shaoxing rice wine (optional)
5 tablespoons soy sauce
3 green onions, shredded (optional)
4 tablespoons sugar
3 tablespoons chinese black vinegar (or substitute balsamic vinegar)
2 teaspoons cornstarch, mixed with 3 T cold water (optional)
1 teaspoon sesame oil (optional)
peanut oil, for deep-frying

Steps:

  • Separate the ribs if the butcher hasn't already done so. They should be roughly bite-size.
  • Marinate ribs with wine and soy sauce for 30 minutes.
  • Remove ribs from marinade, reserving marinade for later.
  • Heat peanut oil (about 6 cups) in wok until it's almost smoking.
  • Deep fry ribs for 2 minutes, remove from oil with slotted spoon, reheat oil, and fry for another 1/2 minute until brown. (This is Pei Mei's method. Bruce Cost recommends deep-frying for 5-8 minutes.) Remove ribs from oil.
  • Pour oil out of wok into a heatproof bowl (stainless steel or glass). (Once it's cool, you can strain it into glass jar for next time).
  • To soy sauce marinade, add sugar, vinegar, corn starch mixture, sesame oil, and green onion to make sweet-sour sauce.
  • Heat one tablespoon of oil in the wok, pour in the sweet-sour sauce, and boil and stir until thickened.
  • Throw ribs into the wok with the sauce, and stir to coat thoroughly.
  • Serve on a platter, hot or at room temperature.
  • As the sole meat dish, this is enough for 2-3 people, but as part of a full meal with a variety of dishes, it serves up to 8 or 10.

SUPER EASY CHINESE SWEET N' SOUR RIBS



Super Easy Chinese Sweet N' Sour Ribs image

This is the way my mom taught me to make sweet and sour pork Taiwan style, it's the real Asian thing (not the 'Americanized' version). At home we call it the 12345 sweet n' sour pork because that's the proportions of the sauce you cook it in :). When I make it I always leave out the rice wine because I never have it at home, but it tastes just about as good! This is good for large groups, as it is easy to double/triple and is great on steamed rice!

Provided by kangningchang

Categories     Pork

Time 45m

Yield 1 large plate, 4 serving(s)

Number Of Ingredients 6

1 lb pork ribs
1/8 cup rice wine (optional)
1/4 cup vinegar
3/8 cup sugar (or less if you prefer a more salty taste)
1/2 cup soy sauce
5/8 cup water

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!

Nutrition Facts : Calories 468.6, Fat 28.8, SaturatedFat 10.4, Cholesterol 104.3, Sodium 2070.9, Carbohydrate 20.8, Fiber 0.3, Sugar 19.4, Protein 30.3

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

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

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