Sweet-And-Sour Spareribs
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
41
Spice
59
Sweetness
51
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cup
Water3 tbsps
Sugar2 tbsps
Soy Sauce1 tbsp
Dark Soy Sauce1 tbsp
Chinkiang Vinegar1 tbsp
Ketchup1 tsp
SaltDirections:
1
Place spareribs in pot large enough to hold ribs in single layer
2
Add enough cold water to cover ribs
3
Bring to boil, spooning off any foam that rises to surface
4
Boil 1 minute
5
Transfer ribs to colander; rinse under cold water
6
Drain
7
Wash and dry same pot
8
Add 3/4 cup water, sugar, ginger, 2 tablespoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and salt to pot
9
Stir over medium-high heat until sugar dissolves
10
Add spareribs to pot, turning to coat with sauce mixture (sauce will not cover ribs)
11
Arrange spareribs in single layer in pot; bring to boil
12
Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons water as needed to maintain liquid level, about 2 hours
13
DO AHEAD Can be made 1 day ahead
14
Chill uncovered until cold, then cover and keep chilled
15
Rewarm over medium heat
16
Transfer ribs to platter
17
Boil sauce in pot until reduced to generous 1/2 cup, about 5 minutes
18
Pour sauce over spareribs and serve
19
Place spareribs in pot large enough to hold ribs in single layer
20
Add enough cold water to cover ribs
21
Bring to boil, spooning off any foam that rises to surface
22
Boil 1 minute
23
Transfer ribs to colander; rinse under cold water
24
Drain
25
Wash and dry same pot
26
Add 3/4 cup water, sugar, ginger, 2 tablespoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and salt to pot
27
Stir over medium-high heat until sugar dissolves
28
Add spareribs to pot, turning to coat with sauce mixture (sauce will not cover ribs)
29
Arrange spareribs in single layer in pot; bring to boil
30
Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons water as needed to maintain liquid level, about 2 hours
31
DO AHEAD Can be made 1 day ahead
32
Chill uncovered until cold, then cover and keep chilled
33
Rewarm over medium heat
34
Transfer ribs to platter
35
Boil sauce in pot until reduced to generous 1/2 cup, about 5 minutes
36
Pour sauce over spareribs and serve