If you’re looking for a delicious and easy recipe for sweet and sour pork ribs, this is the one for you! With just a handful of ingredients, this recipe focuses on showcasing the true flavors of the dish. The result is a mouthwatering and flavorful dish that is sure to be a crowd-pleaser for family dinners or special occasions.
The fall-off-the-bone pork ribs are succulent and tender with perfectly balanced sweet and sour sauce. These ribs are guaranteed to have you licking your fingers clean!
How do you prepare sweet and sour pork ribs?
- Parboliing the pork ribs: This process helps to remove any impurities or unwanted flavors from the ribs, resulting in a cleaner, more neutral taste.
- Pan-frying the ribs: This is to enhance the flavor of the ribs and infuse the oil with ginger. It also helps to sear the surface of the ribs and create a caramelized crust that adds texture to the dish.
- Braising the ribs with the sauce: The long, slow cooking process allows the ribs to absorb the flavors of the sauce and makes them fall-off-the-bone tender.
- Caramelizing the ribs: This is to thicken the sauce and intensify the flavor.
Can I use a different cut of pork for this recipe?
While you can use a different cut of pork for this recipe, using a cut of pork with bones tends to work best. Pork cuts with bones that have more fat and collagen are able to withstand longer cooking times and come out tender and juicy.
Can I make the sauce sweeter or sourer?
Yes, you can adjust the sweetness and sourness of the sauce to your taste by adjusting the amount of sugar and vinegar you use.
Can I prepare this recipe in advance?
Yes, you can prepare this dish in advance and reheat it when you are ready to serve.
More pork recipes to try:
If you’re looking for a new and delicious way to enjoy pork ribs, give this recipe a try. You’ll love it!
Finger Licking Sweet and Sour Pork Ribs
- 800 g pork ribs (cut into about 5-10cm long riblets)
- 3 tablespoon oil
- 1 tablespoon soy sauce
- 3.5 tablespoon Chinese dark vinegar
- 2 tablespoon rice wine
- 1 tablespoon sugar
- 3 slices ginger
- Parboiling — Bring water to a boil in a saucepan. Put the pork ribs into a saucepan and boil for 5 minutes. Discard the hot water and wash the gunk off the pork ribs with cold water.
- Pan frying-- Heat the oil, ginger and pork ribs over medium heat, when it starts sizzling, add the sugar, and stir fry until pork ribs are lightly brown.
- Braising — Add soy sauce, 3 tablespoon vinegar, rice wine and water(about 1.5 cups) to cover the pork ribs. Lower heat to a simmer, cover with a lid and continue braising for about 60 minutes.
- Caramelizing — Turn to high heat, take the cover off and let the liquid evaporate and thicken. Add 1/2 tablespoon vinegar, turn and mix the pork ribs until the sauce is browned and sizzling.
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