Sweet Sour Spare Ribs
Summary
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Ingredients
4 pounds
Pork Spareribs or Pork Rib Tips cut into 2 inch pieces 2⁄3 cups
apple cider vinegar 1 1⁄2 cup
water 2 teaspoons
Salt 1 cup
dark brown sugar 1⁄4 cup
shoyu 6 cloves
garlic, minced 1
2" piece of fresh ginger, peeled and finely minced 1⁄4 cup
Chinese fermented black beans, rough chopped 20 ounces
can pineapple chunks 1 cup
daikon, peeled, cut long ways into quarters, then sliced 1/8 inch thick. 3 tablespoons
cornstartch 2 1⁄2 tablespoons
waterInstructions
- Cut spareribs into 1.5"-2" pieces or have your butcher cut the ribs for you.
- Dredge spareribs in flour and brown them in a thick gauge pot large enough to hold all the ribs. You will probably have to brown the ribs in small batches.
- When all ribs are browned, place spareribs back into pan and add in the cider vinegar, water, salt, sugar, shoyu, garlic, ginger and Chinese black beans. Bring to a boil then simmer gently until the ribs are tender, approximately 1- 1 ½ hours.
- Add pineapple chunks with juice into pan and sliced dikon and cook until the dikon in tender.
- Combine cornstarch with water and add to spare ribs. Bring sauce to a full boil to properly thicken the cornstarch.
Notes
This dish is best when cooked a day in advance.
