Sweet and sour spare ribs is only one of the appetizing foods from China that people in the whole world are savouring. It is literally called “sugar and vinegar spareribs” (糖醋排骨) in Chinese, which indicates the main ingredients of the dish. They traditionally deep-fry the spareribs and coat it with tasty sweet and sour sauce that appears shiny and red after being cooked.
This dish is popular not only because it is delicious but also because of its mouth-watering color that looks really appetizing.
There are different variations of Sweet and Sour, in different cuisines in China, it is commonly considered as Zhejiang cuisine and Sichuan Cuisine.It originated in Wuxi City of Jiangsu Province and has been popular in Jiangsu, Zhejiang and Sichuan provinces. Though the processes in different cuisines might be slightly different, the key point is similar—controlling the proportion of the condiments.
Let’s start to cook a very special dish in a simple way.
1 pound Spare ribs
1 tablespoon cooking wine
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce
3 tablespoon vinegar
3 tablespoon sugar
1/2 tablespoon salt
1 bay leaf
1 clove garlic, minced
Spring onion for garnishing
Roasted sesame seeds for garnishing (optional)
- Clean the ribs thoroughly. Soak the ribs in cold water for at least half an hour to get rid of blood. Wash in running water. Drain off the excess water.
- Cut ribs into sections about 2-3cm. Rinse in boiling water to get rid of blood water.
- Pour water in wok and cook for about 40 minutes.
- Move the cooked ribs out and marinade with 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce.
- Heat up oil and deep fry marinated ribs until the color of skin changes.
- Move deep fried ribs out and pour exceeded oil out. Add the marinade sauce in work and three tablespoons of sugar in to cook for 2 minutes. Add ½ tablespoon of salt and turn up the fire to cook out exceeded sauce.
- Arrange the ribs in a plate and garnish white sesame seeds and spring onions.
Sprinkle some roasted sesame seeds and serve the ribs hot. Sweet and sour spareribs can be served as an appetizer with beer or an entrée with rice / noodles.