Sweet and Sour Pork Ribs

Overview

When I was a kid, I didn’t really cook sweet and sour pork ribs at home. The ribs were boiled and dipped in soy sauce, and the pork ribs were stewed with cabbage and vermicelli. Later, I came out and started cooking by myself. I wonder why girls love sweet and sour pork ribs so much? I guess the girl likes the sweet and sour taste, and it looks high-end and classy? In comparison, the boiled rice I like to eat is indeed a bit earthy. . . I bought a big pack of ribs and it was worth cutting off a small portion to make the sweet and sour pork ribs. The rest is braised pork ribs. You can check out another blog - braised pork ribs. It is best to use small ribs for sweet and sour spareribs. The ones with cartilage, more meat and a little fat are the most perfect. However, it is not easy to buy here, so you can only choose from large ribs. There are many ways to make sweet and sour spareribs, including marinating - frying - roasting; boiling - marinating - frying - roasting (this is what Brother Yang does); marinating - steaming - frying - roasting (my way of doing it), and stir-frying and coloring with tomato sauce. My experience is that raw fried pork ribs are easy to get fried! Not recommended. The pork ribs are not tasty if they are not fried. Brother Yang's recipe can be as good as mine, and it should taste super good.

Tags

• hot dishes
• home cooking
• private kitchen
• banquet dishes
• lunch
• dinner
• famous dishes
• rice wine
• small rows
• vinegar
• white sugar

Ingredients

Steps

1. 1 When the pork ribs are soaked and they feel bloody, use a napkin to squeeze out the water to make them taste better.

   

2. 2 This is less than a pound of ribs. I added a tablespoon of sugar, a tablespoon of vinegar, a tablespoon of light soy sauce, half a spoon of dark soy sauce, a little cooking wine, a little salt, and two slices of ginger, and mix well. Marinate for at least 2 hours, I left it in the refrigerator overnight. When marinating, it is best to put it in a strong plastic bag and tie it tightly. Turn the bag over every once in a while and knead it to make it marinate more thoroughly, which is easier than using a bowl.

   

3. 3 This is marinated pork ribs

   

4. 4 Steam in a pot for half to an hour, depending on the number and size of the ribs. I steamed it for about 50 minutes. When steaming, spread it out on the plate. This is what it looks like after steaming.

   

5. 5 Then it's time to fry it in the pan. Since it's been steamed, there's no problem with it being cooked. Just fry the surface over high heat until it's crispy. Place paper towels inside the plate to absorb the oil. If you feel it is too oily, you can rinse the fished-out ribs with boiling water.

   

6. 6 When fried, don’t fry it too dry

   

7. 7 Put the ribs in the soup pot, add a small amount of soup or boiling water, and add sugar. The amount of ribs I have is about 2 tablespoons of sugar, or more. The sugar not only tastes good, but also produces a beautiful color when burned, making the soup thicker and adhering to the meat better. A pinch of salt. A little rice wine, no need to add vinegar now, it will evaporate if added. Bring to a boil over high heat, then cook over medium heat for a while. When the soup thickens, turn to high heat, add a tablespoon of vinegar, stir-fry a few times to reduce the juice, and then take it out of the pot.

   

8. 8 Sprinkle a little bit of sesame seeds. Delicious pork ribs are on the table. Authentic sweet and sour pork ribs should be maroon red, with a moist sweet and sour sauce. It's dry, oily, or it's thickly thickened with gravy, and the texture of the meat is not visible. When you bite into it, the meat inside is white and tasteless, which is not delicious.