Sweet and Sour Ribs
Sweet and sour ribs are a classic Chinese dish featuring deep-fried pork ribs cooked to a golden crisp and coated in a tangy sweet sauce. It combines the unique flavors of white vinegar, sugar, and tomato sauce, offering a crunchy exterior and tender inside. Perfect for family gatherings or casual get-togethers with friends, it's not only delicious but also exotic, making it an excellent choice for exploring Chinese cuisine.
Sweet and sour ribs are known for their delicious taste and appealing appearance. Here are some tips for making them:
1.Choosing Ingredients:
Opt for pork ribs with a balanced ratio of lean meat to fat, ensuring a juicy and tender texture. Avoid cuts that are too fatty or lean.
2.Preparation:
Before cooking, blanch the ribs to remove blood and impurities. Rinse thoroughly with water and pat dry. This step ensures cleaner ribs and enhances frying results.
3.Frying Technique:
Maintain medium heat when frying to achieve a golden brown crust without burning the exterior or leaving the interior undercooked. Ideal oil temperature ranges between 352°F - 356°F. Turn the ribs occasionally for even frying.
4.Preparing the Sweet and Sour Sauce:
The key to the sauce lies in achieving a balanced sweet and tangy flavor. Adjust the ratio of vinegar, sugar, and tomato sauce according to personal preference (typically 2 parts vinegar, 2 parts sugar, and 1 part tomato sauce). Add a bit of soy sauce and cornstarch slurry for a richer texture.
5.Cooking Time:
After frying, blot excess oil with paper towels. Heat the prepared sweet and sour sauce until thickened, then stir-fry the ribs in the sauce until evenly coated. Ensure the ribs are tender yet firm, and the sauce is flavorful without being too thick or thin.
6.Presentation:
Serve sweet and sour ribs directly plated, optionally garnished with sesame seeds or chopped green onions for visual appeal. They can also be accompanied by a side salad or vegetables for added variety.
Making sweet and sour ribs isn't overly complex, but mastering these tips will help you create a dish that's flavorful and visually appealing, perfectly suited to your family tastes.
INGREDIENTS
MAIN INGREDIENTS
- 1 pound pork ribs, cut into chunks
ACCESSORIES
- 1 green pepper, cut into diamond-shaped pieces
- 1 red pepper, cut into diamond-shaped pieces
- 2 oz onion chunks
- 2 oz pineapple chunks
- 1 egg yolk
SEASONINGS
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- Oil for frying (about 2 cups)
- 1/4 cup sugar
- 1/4 cup white vinegar
- 2 tablespoons ketchup
- Water starch (as needed)
DIRECTIONS
STEP 1
Prepare the Ingredients:
Cut green and red bell peppers into diamond-shaped pieces. Cut 2 oz of onion into chunks, and 2 oz of pineapple into cubes. Cut 1 pound of spare ribs into chunks and place in a bowl.
STEP 2
Marinate the Ribs:
Add half a teaspoon of salt to the ribs and mix well, marinate for 5 minutes. Then add 1 egg yolk and mix thoroughly, add 1 tablespoon of cornstarch and mix well.
STEP 3
Fry the Ribs:
Heat oil in a pan until it reaches about 70% heat. Fry the spare ribs until crispy on the outside and cooked through inside. Remove and drain excess oil. Remember to skim off any foam.
STEP 4
Stir-Fry the Vegetables:
Next, add the green peppers, red peppers, and onions into the hot oil. Fry for 5 seconds, then remove them from the oil.
STEP 5
Make the Sweet and Sour Sauce:
Leave some oil in the pan. Add 1/4 cup of white vinegar, 2 tablespoon of tomato sauce, and 1/4 cup of white sugar. Stir-fry until melted.
STEP 6
Thicken the sauce:
Add the pineapple and stir-fry briefly. Gradually pour in the pre-mixed water and starch mixture in three parts, stirring continuously until the sweet and sour sauce thickens.
STEP 7
Combine Everything:
Return the fried ribs, bell peppers, and onion to the wok. Toss everything together until the ribs and vegetables are well coated with the sauce.
STEP 8
Serve:
Transfer the sweet and sour spare ribs to a serving plate and enjoy!
Recipe analyzer
- Recipes: Sweet and Sour Ribs
- Main Ingredients:6
- Servings per recipe:1
- Servings size:674 g
-
Energy (calories):793 kcal
-
Protein:99.29 g
-
Fat:30.48 g
Why gray?
-
Carbohydrates:25.7 g
-
Protein: 53%420 kcal
-
Fat: 35%275 kcal
-
Carbohydrates: 12%96 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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