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.
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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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