Shanghai Style Sweet and Sour Ribs
3 lb Pork spareribs, cut across -bones into 1 1/2 inch -length Peanut oil 1/2 c Sugar 1/3 c Chinese rice vinegar 1 ts Salt 1 tb Dark soy sauce 2 c Sugar, brown, dark 2 c Water
Ingredients
- 3lbpork spareribs, cut across
- 1/3cup chinese rice vinegar
- 1tsp salt
- 1tbsp dark soy sauce
- 2cup sugar, brown, dark
- 2cup water
- 11/2 c soy sauce, light
- 3/4cup molasses, dark
Directions
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3 lb Pork spareribs, cut across -bones into 1 1/2 inch -length Peanut oil 1/2 c Sugar 1/3 c Chinese rice vinegar 1 ts Salt 1 tb Dark soy sau
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Don't be deceived by the simplicity of this recipe
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It's one of the very best sweet and sour rib recipes I've run across as well as being one of the easiest
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The taste of the ribs shines through rather than being overwhelmed as it often is with more complex sweet and sour recipes
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Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves
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Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200F on a candy thermometer
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Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes
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Remove from the heat