Cooking Index - Cooking Recipes & IdeasShanghai Style Sweet & Sour Ribs Recipe - Cooking Index

Shanghai Style Sweet & Sour Ribs

Cuisine: Chinese
Serves: 1 people

Recipe Ingredients

3 lbs 1362g / 48ozPork spareribs - cut across
  Into 1 1/2 inch - length
  Peanut oil
1/2 cup 99g / 3.5ozSugar
1/3 cup 78mlChinese rice vinegar
1 teaspoon 5mlSalt
1 tablespoon 15mlDark soy sauce
2 cups 396g / 13ozSugar - brown, dark
2 cups 474mlWater
1 1/2 cups 355mlSoy sauce - light
3/4 cup 177mlMolasses - dark
1/2 teaspoon 2.5mlGalangal - ground
1/2 teaspoon 2.5mlCilantro - ground
1/2 teaspoon 2.5mlPepper - black

Recipe Instructions

This one isn't for the barby, but I thought I'd pass it on anyway. Don't be deceived by the simplicity of this recipe. It's one of the very best sweet and sour rib recipes I've run across as well as being one of the easiest. The taste of the ribs shines through rather than being overwhelmed as it often is with more complex sweet and sour recipes.

Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200F on a candy thermometer. Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool.

Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature for 2 to 3 months if tightly covered.

Source:
Nancy Lam's Wok Wiz

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