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
- 0.666667 cup apple cider vinegar
- 1.5 cups water
- 2 teaspoons Salt
- 1 cup dark brown sugar
- 0.25 cup soy sauce
- 6 cloves garlic, minced
- 2 tablespoons ginger(finely minced)
- 0.25 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.
- flour for dredging spareribs
- oil for frying
- 3 tablespoons cornstarch
- 2.5 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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