Sweet and Sour Vinegar Spare Ribs – 糖醋排骨

Literally meaning sugar and vinegar, this is a dish with classic Chinese origins. Zhe Jiang vinegar is made from fermented glutinous rice. It is dark in colour and and has a rich and smoky flavour. These flavours are then imparted to the pork ribs during the cooking process. Sugar makes the sauce rich and sticky, allowing it to coat itself on the spare ribs. Giving this dish the perfect SWEET and SOUR balance!

Another one of those dishes you can whip up in practically no time at all and still tastes really good!

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  • Servings: 4

  • Time: 30 min

  • Skill: Intermediate

Ingredients:

  1. 500g spare ribs

  2. 2 tbsp cornstarch

  3. Fresh coriander for garnish

  4. oil for deep frying

marinade:

  1. 1 tbsp light soy sauce

  2. 1 tbsp hua tiao wine

  3. 1 tsp salt

  4. ½ tsp white pepper

  5. 1 tbsp sesame oil

  6. 1 tsp sodium bicarbonate

sauce:

  1. 2 tbsp oil

  2. 2 tbsp minced garlic

  3. ¼ cup zhejiang vinegar

  4. 2 tbsp sugar

Steps:

  1. Marinate 500g spare ribs with

  2. 1 tbsp light soy sauce,

  3. 1 tbsp hua tiao wine,

  4. 1 tsp salt,

  5. ½ tsp white pepper,

  6. 1 tbsp sesame oil,

  7. and 1 tsp sodium bicarbonate

  8. mix well and set aside for 30 mins

  9. Add 2 tbsp cornstarch to spare ribs

  10. Mix well

  11. Heat sufficient oil in a wok, deep-fry spare ribs till golden brown

  12. Drain and set aside

  13. Heat 2 tbsp oil in wok

  14. Add 2 tbsp minced garlic

  15. Stir fry till fragrant

  16. Add ¼ cup zhejiang vinegar

  17. and 2 tbsp sugar

  18. Cook till sauce thickens slightly

  19. Add spare ribs and mix well

  20. Serve and garnish with fresh coriander