Sweet and Sour Pork Ribs
Overview
My husband and I were introduced to each other by a friend. He came to our army from Hunan to serve as a soldier. I remember the first time he went to the army, he cooked sweet and sour pork ribs for me. To be honest, the taste was really not good, a bit salty and bitter (burnt), but I saw his expectant eyes and said it was delicious. He smiled like a child, which made my heart warm. Later I found out that he learned this dish for me because I like to eat it, and I recognized him at that time^_^ After we got married, we found out that their hometown doesn’t eat sweets, they only eat chili, and they put it in every dish. His comrade said: OMG, how can a person who eats sweet and sour food live with a person who eats chili every day? (☆_☆) I smiled and said: Guess 😄 In the days that followed, I learned how to pickle chili peppers and make chili dishes so that my husband would have chili dishes to eat when he came back from vacation. He still didn’t eat sweet and sour pork ribs, but he would cook them for me and my baby, although the cooking was not very good. I still can’t eat chili peppers, but I would make more chili dishes that my husband likes. Now, sweet and sour pork ribs have become our family’s signature dish and must be ordered when guests come! Husband and wife should not always think about changing each other, but try to change themselves; I hope that in the future we can still live like this, a look, a smile, and an encouragement will make each other feel that this is happiness; we will grow old together and depend on each other!
Tags
Ingredients
Steps
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Wash the ribs and drain them with kitchen paper towels. Set aside.
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Put the ribs in the casserole and pour the seasoning on the ribs in the casserole.
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Bring to a boil over high heat, turn to medium heat and simmer for ten minutes. Don't walk away during this time and be careful not to overflow the soup.
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Bring to a boil over high heat, turn to medium heat and simmer for ten minutes. Don't walk away during this time and be careful not to overflow the soup. (If you keep the lid on to avoid overflowing, use chopsticks to place it on the edge of the pot and then put the lid back on)
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After another 20 minutes of low heat, there is not much soup left. Then turn on low to medium heat and slowly reduce the juice. Be careful not to burn the ribs. If you can't control the time, reduce the heat slowly and use chopsticks to stir it so it won't burn easily.
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That's OK.
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Finished product
