Sweet and Sour Vinegar Spare Ribs – 糖醋排骨

30 min

medium

4

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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Ingredients

Adjust Servings
500g spare ribs
2tbsp cornstarch
Fresh coriander for garnish
oil for deep frying
marinade:
1tbsp light soy sauce
1tbsp hua tiao wine
1tsp salt
½tsp white pepper
1tbsp sesame oil
1tsp sodium bicarbonate
sauce
2tbsp oil
2tbsp minced garlic
¼cup zhejiang vinegar
2tbsp sugar

Directions

1.

Marinate 500g spare ribs with
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2.

1 tbsp light soy sauce,
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3.

1 tbsp hua tiao wine,
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4.

1 tsp salt,
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5.

½ tsp white pepper,
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6.

1 tbsp sesame oil,
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7.

and 1 tsp sodium bicarbonate
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8.

mix well and set aside for 30 mins
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9.

Add 2 tbsp cornstarch to spare ribs
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10.

Mix well
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11.

Heat sufficient oil in a wok, deep-fry spare ribs till golden brown
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12.

Drain and set aside
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13.

Heat 2 tbsp oil in wok
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14.

Add 2 tbsp minced garlic
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15.

Stir fry till fragrant
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16.

Add ¼ cup zhejiang vinegar
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17.

and 2 tbsp sugar
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18.

Cook till sauce thickens slightly
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19.

Add spare ribs and mix well
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20.

Serve and garnish with fresh coriander
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