Sweet Sour Spare Ribs
Sweet Sour Spare Ribs
Adapted from a traditional Chinese recipe, these Sweet and Sour Spare Ribs are a hearty local favorite that will be a hit at your next potluck!
Ingredients
- 4 pounds Pork Spareribs or Pork Rib Tips cut into 2 inch pieces
- 2/3 cups Apple cider vinegar
- 1 1/2 cups Water
- 2 teaspoons Salt
- 1 cup Dark brown sugar
- 1/4 cups Soy sauce
- 6 cloves Garlic, minced
- 2 tablespoons Ginger (finely minced)
- 1/4 cups 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
- Flour for dredging spareribs
- Oil for frying
- 3 tablespoons Cornstarch
- 2 1/2 tablespoons Water
Instructions
- 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. For best results, 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, soy sauce, 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 daikon and cook until the daikon is tender.
- Combine cornstarch with water and add to pan. Bring sauce to a full boil to properly thicken the cornstarch.
Notes
This dish is best when cooked a day in advance.
YOUR OWN NOTES
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