Sweet and sour spare ribs. Sweet and Sour Rib (Tang Cu Pai Gu)is a quite popular dish in China. Sweet and sour ribs (糖醋小排, tang cu xiao pai) is a famous Shanghai dish that is intended as an appetizer and served cold. The authentic sweet and sour pork is quite difficult to replicate at home.
This dish has a reddish color and tastes both sweet and sour. It is, without a doubt, attractive and delicious as an appetizer. If you love this dish, do not lose control and eat too much, as this dish contains an. You can have Sweet and sour spare ribs using 7 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Sweet and sour spare ribs
- It’s 600 g of pork ribs.
- You need 1 tablespoon of cooking wine.
- Prepare 2 tablespoons of light soya sauce.
- It’s 3 tablespoons of rock sugar.
- Prepare 4 tablespoons of vinegar.
- You need 6 of ginger slides.
- Prepare of water.
This Sweet and Sour Spare Ribs dish is a mouth-watering appetizer and goes-great-with-cold-beer type of dish from China. Chinese Black Vinegar is an essential ingredient that adds the "sour" to the Sweet and Sour Spare Ribs recipe. The best black vinegar is from the Chinkiang Province of China. Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods.
Sweet and sour spare ribs step by step
- Chop the pig ribs in to small pieces (around 3 pieces per rib).
- Put them into a bowl of water for 2-4 hours. During the time, changing the water 1-2 times..
- Put the ribs into boiling water and add 3 ginger slides into it. Then cooking for 2 minutes..
- Using another pan, turning high heat, then adding 2 tablespoons oil and 3 ginger slides..
- When you see the ginger is changing colour, put the ribs(without water) into pan..
- Make sure the ribs become coke yellow. Add cooking wine, light soya sauce, rock sugar, vinegar into the pan, cooking for 20 seconds. Then add water until it can cover the ribs..
- Using Moderate heat, cover the pot and slow cook for 20-25 minutes..
- Be careful! when you see little water left, turning into high heat, keep stiring the ribs and turning off the cooker when you see they change into red..
It is commonly used in Asia and has been used in England since the Middle Ages. Sweet and sour remains popular in Europe and the Americas. 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.