Sweet and Sour Pork Ribs

Sweet and Sour Pork Ribs are a popular traditional dish among the Chinese cuisine. It features tender spare ribs from fresh pork ribs, boasting a delicate texture and a delicious taste without being greasy. Chefs and diners alike favor it. With chefs' creative variations and its lip-smacking flavor, Sweet and Sour Pork Ribs leave a lasting impression on diners' palates. 

The vibrant red, sweet and tangy ribs are irresistible, especially for children!

Many people love eating Sweet and Sour Pork Ribs, but mastering a few cooking techniques is crucial. Once you learn these skills, you'll be able to easily nail it! Let's learn together!

1、How to make caramel using the water frying method?

① It's best to use rock sugar when making caramel. If you don't have it, you can use granulated sugar, but avoid using powdered sugar, as it tends to burn easily. When using the water frying method, the ratio of water to sugar is crucial. Make sure the pot is clean, then add a large spoonful of rock sugar and one and a half spoonfuls of water. Start by simmering the rock sugar over low heat until it melts.

② Once the rock sugar has melted in the water, it will start to form large bubbles in the pot, which indicates the "thread" stage. At this point, you can add other ingredients to the pot, such as peanuts or cashews for making candied nuts. The large bubbles will then turn into small bubbles, indicating the "candy" stage, which is suitable for making candy-coated fruits like apples or meatballs.

③ When the small bubbles disappear and the color turns to a golden brown, it has reached the "caramel" stage. At this point, you can add an appropriate amount of boiling water and use it for braising or making dishes like braised pork, which will turn out exceptionally delicious.

2、How to make caramel using the oil frying method?

① When using the oil frying method for caramel, it's crucial to keep the heat very low to prevent burning. Take your time and don't rush. Start by thoroughly cleaning the pot, then add a spoonful of rock sugar followed by half a spoonful of oil. Be careful not to add too much oil, as it can splatter when adding water later.

② Next, set the heat to the lowest setting and slowly melt the rock sugar in the oil. You can gently tap the back of a spoon to break up the sugar as it melts. Just like with the water frying method, there are four stages of caramelization, but it happens much faster. When the color turns to a deep reddish-brown, immediately add a small amount of boiling water. Once it comes to a boil, the caramel is ready, with a shiny red color and no bitter taste.

3、Why do we add water when making caramel?

When caramelizing sugar, adding a small amount of water is necessary. This not only enhances the color and shine of the caramel but also prevents it from burning.

4、How to prevent caramel from becoming bitter or black?

When caramelizing sugar, it's crucial to watch out for two key signs in the pot. The first sign is the appearance of large white bubbles. If you see these, immediately reduce the heat to prevent the caramel from burning. The second sign is when the large white bubbles turn into small brown bubbles. At this point, it's essential to turn off the heat and add hot water. Delaying even by a couple of seconds can result in the caramel turning bitter or black.

5、Why is it necessary to add hot water when making caramel?

After caramelizing the sugar, it's important to add hot water along the edge of the pot, never cold water. This is because the caramelized sugar is at a temperature of around 100 degrees Celsius, and adding cold water could cause an explosion in the pot. Therefore, for safety reasons, always add hot water along the edge of the pot.

6、How to store caramel?

Once the caramelized sugar has cooled down, transfer it into a well-sealed container and store it in the refrigerator. When using it, always use a dry spoon to scoop it out, ensuring it stays dry and free of moisture. With proper storage, it can last for up to a year without spoiling.

7、How to adjust the ratio of ingredients for sweet and sour sauce?

Remember the ratio for sweet and sour sauce: 1 part cooking wine, 2 parts soy sauce, 3 parts sugar, and 4 parts vinegar. Following this ratio ensures delicious Sweet and Sour Pork Ribs that suit most tastes. Of course, if you prefer it sweeter, you can add more sugar, or if you prefer it tangier, you can add more vinegar.

8、How to ensure the spare ribs are tender and juicy instead of dry and tough?

①If you want the spare ribs to be tender and juicy instead of tough, remember to blanch them in cold water and rinse them with warm water.

②When stewing spare ribs, adding boiling water ensures they turn out tender and juicy.

9、How to control the heat?

When stir-frying ribs, use low heat to slowly cook them to avoid burning on the outside and being undercooked on the inside. When simmering or stewing, start with high heat and then reduce to low heat to ensure the ribs are fully cooked and flavorful.

I believe that once you've mastered these tips, you'll be able to quickly make an authentic Sweet and Sour Pork Ribs dish. You can also adjust the amount of seasonings and change the additional ingredients according to your own taste preferences. Now, let's get hands-on and cook together!