Sweet and sour pork ribs- easy Chinese recipe (糖醋排骨)

Traditionally, sweet and sour pork ribs are made by frying them until they turn golden and crispy. They are then braised and coated with a glossy layer of sticky sweet and sour sauce, resulting in a delightful combination of chewy texture and crunchy caramelized surface, bursting with flavor.
My sweet and sour pork rib recipe is based on my regular cooking method, which has elements from all the abovementioned variations. The main difference in my approach is that I bake the ribs at a temperature of 230°C/450°F for thirty minutes until they turn golden brown. Baking yields a similar effect as deep-frying to enhance the flavor through the Millard reaction. Afterward, I coat the pork ribs with the caramel, then simmer them with sugar and vinegar until soft and tender.
I hope you will love this recipe.

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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/sweet-and-... )

Ingredients A
1.5 pound pork ribs
4 slices finger
1 stalk of spring onions, cut into sections
1 tbsp rice wine
Ingredients B
50g rock sugar
2 tbsp cooking oil
1/4 cup water
Ingredients C
2 tbsp light soy sauce
2 tbsp Shaoxing wine
3 cloves garlic
5 thin slices of ginger
2 stalks of spring onions, cut into sections
3 tbsps Zhengjiang vinegar
1 tbsp sugar
1 tsp salt
To garnish
Spring onions for garnishing

Method:
Clean and blanch the pork ribs (Ingredients A)
- Place the pork ribs in a pot of boiling water along with cooking wine, a few slices of ginger, and a stalk of spring onions. Let them blanch for two to three minutes, skimming off any scum that rises to the surface. Then, drain the pork ribs in a colander and pat them dry with a cloth.
- Bake the pork ribs
- Coat the pork ribs with a small amount of oil
Arrange them on the baking rack.
- Bake the ribs at a high temperature (230°C/450°F) until golden brown. Generally, it takes at least thirty minutes to turn golden brown.
- Make a caramel to color the pork ribs (Ingredients B)
- Heat some oil in a pan and add the rock sugar. Keep the heat low as it burns quickly. After the sugar melts, add a little water to the melted sugar. Be cautious, as there may be some splattering.
- Mix the caramel syrup with the cooked ribs over medium heat for a minute or until fully coated with the caramel.
Braise the pork until tender
- Now, let's add the garlic cloves, the remaining sugar, vinegar, light soy sauce, and the other seasonings as indicated in Ingredients C.
- Add enough water to cover the pork ribs.
- Simmer for approximately two hours. Open the lid at least once in the process to mix it to ensure even cooking.
- Transfer the pork ribs to the plate to serve when the liquid is reduced to a thick gravy.

#Sweetandsourporkribs #甜酸排骨

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