Sweet and Sour Spare Ribs

• Gluten free

• Meat

  • 1 lb Spare ribs

• Produce

  • 3 Ginger, slices
  • 4 Green onion white parts
  • 1 Spring onion

• Condiments

  • 2 tbsp Soy sauce, light

• Baking & Spices

  • 30 g Rock sugar
  • 1/2 tbsp Sesame seed, white
  • 1 Star anise

• Oils & Vinegars

  • 2 tbsp Cooking oil
  • 3 1/3 tbsp Vinegar, Black

• Beer, Wine & Liquor

  • 2 tbsp Cooking wine

• Liquids

  • 1 Water, HOT

Found on chinasichuanfood.com

Description

Ingredients

• 1 pound spare ribs (cut into 1 to 1.5 inch sections)
• 2 tablespoons cooking oil
• 30-35g 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

Directions

• 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