Sweet and sour spare ribs is a popular dish in Vietnamese cuisine that children love. The tender and flavorful spare ribs are truly irresistible.
Prepare the ingredients
500 grams of pork spare ribs
3 bell peppers (each of a different color)
1 small onion
2 onions
1 garlic
3 chili peppers
1 tablespoon
Vinegar, fish sauce, cooking oil, cornstarch, salt, pepper, sugar. One tablespoon of beer or Coca-Cola.
Step 1: Preparing the spare ribs
Soak the spare ribs in cold water for about half an hour to remove impurities.
Put the spare ribs in boiling water and parboil them. Boiling the spare ribs in hot water does not make them clean.
Take out the parboiled ribs, rinse them again to clean and drain the water.
Marinate the spare ribs with 2 teaspoons of fish sauce, 1 teaspoon of sugar, and 1 teaspoon of seasoning powder for about 15 minutes.
Note for choosing good spare ribs:
Choose small and flat spare ribs to ensure that they contain more meat and less bone. The size of the spare ribs must be just right. Ribs that are too small are usually from young pigs, while ribs that are too large may be from older pigs that are not as flavorful. Press the meat on the ribs, it should be fresh and elastic, the meat should be pink and not red or pale.
Step 2: Pan-frying the spare ribs
Marinate the spare ribs so that the seasoning penetrates the meat, then roll the ribs in a layer of cornstarch and pan-fry them until lightly golden. This pan-frying method helps keep the spare ribs tender and prevents them from falling apart when stir-fried in the sweet and sour sauce.
Step 3: Making the sweet and sour sauce
Cut the bell peppers and onion into small pieces.
Prepare the sweet and sour sauce by combining 3 tablespoons of vinegar, 1 tablespoon of sugar, 2 tablespoons of fish sauce, 2 cloves of minced garlic, and 1 chili pepper (adjust the amount of chili pepper according to personal taste), beer or Coca-Cola.
Heat a pan, add some cooking oil, sauté the purple onion and garlic until fragrant. Add the chili peppers and stir-fry until almost cooked, then add the spare ribs and stir-fry together. When the bell peppers are tender, add the onion and sweet and sour sauce to the pan and stir-fry.
Mix a little cornstarch with water and pour it into the pan to thicken the sauce.
Note to only lightly pan-fry the spare ribs so that they don’t become dry when the sauce is not tender and sweet.
Cornstarch and beer help make the meat more tender and give it a beautiful color and a pleasant aroma, so that the spare ribs do not become tough.
Sweet and sour spare ribs can be served with vinegar or lime. But if you use lime, pour the lime juice in at the end to avoid bitterness. If you use vinegar, pay attention to the type of vinegar, as cheap vinegar may be discolored and the sauce will not have the delicious aroma but rather the strong sourness of industrial acid. Therefore, choose a vinegar with a fresh and pleasant flavor.
Note that you can add or omit the onion and bell peppers according to your family’s taste.
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