Shanghai Sweet and Sour ribs is an iconic dish from the Chinese south. With its signature sweet and sour tanginess, it is very prominent in Chinese cuisine. This recipe will show you how to make a rich Shanghai Spare Rib that is rich in flavor.
Shanghai Sweet and Sour Spare Ribs
TIME: 50 min
SERVING: 4 People
- 【For The Pork Ribs】 ㅤ ㅤ
- 3 lb Pork Ribs
- ½ tsp Salt
- 1 Qt Cooking Oilㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤ
- 【Simmer The Pork Ribs】 ㅤ ㅤ
- 2 tbsp Cooking Oil
- ½ cup Crystal Sugar
- ¾ cup Shaoxing Wine
- ¼ cup Ginger, Sliced
- 3 stalk Green Onion
- ¼ cup Crystal Sugar
- ½ tsp Salt
- 1 tbsp Soy Sauce
- ½ cup Sweet Black Rice Vinegar
- 1 cup Waterㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤ
- 【After Simmer The Pork Ribs】 ㅤ ㅤ
- 2 tbsp Sweet Black Rice Vinegar
- 1 tsp Sesame Oil
First cut the ribs into strips and sprinkle with 1/2tsp of salt.
Heat up the pan and add oil, put the ribs in the pan and fry both sides on medium heat. Fry them until it is crispy and the surface is golden brown.
Add a little oil in the pot. Turn on the low heat, pour 1/2 cup of rock sugar and stir continuously until the sugar is completely melted. At this step, pay attention to the fire so that it is not too high, otherwise the sugar will burn easily.
Then put the ribs back into the pot and stir evenly with the syrup to make the ribs colored evenly.
Then add in the Shaoxing cooking wine. After boiling, add the green onion, ginger, rock sugar 1/4 cup, salt 1/2 tsp, soy sauce, Zhenjiang vinegar and water.
After boiling, lid the pot and simmer with the low heat for 30 minutes.
Finally, turn on the high heat to collect the juice, then add Zhenjiang vinegar (the purpose is to add the flavor of the vinegar) and sesame oil. Mix well to complete.