Food & Receipts

Make Sweet and Sour Spare Ribs using the 12345 Sauce Recipe for a Family Favorite

The sauce will determine the deliciousness of the sweet and sour ribs dish.

28 February, 2024

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Sweet and sour spare ribs is a dish that many people love. The tangy, spicy, salty, and sweet flavors come together to create an irresistible taste.

The method of cooking sweet and sour spare ribs is not difficult, but not everyone knows how to make this dish taste authentic, with a different flavor every time.

According to the experience of chefs, to make delicious and authentic sweet and sour spare ribs, you should mix the sauce in the ratio of 1:2:3:4:5.

Sweet and sour spare ribs with sauce in the ratio of 1:2:3:4:5

Ingredients

– 400 grams of spare ribs, 1 egg, 1 teaspoon of cornstarch (or tapioca starch), 1 tablespoon of cooking wine, 3 tablespoons of soy sauce, a pinch of salt, green chili peppers, red chili peppers.

– For the sweet and sour sauce: 1 teaspoon of cornstarch (or tapioca starch), 2 tablespoons of vinegar (or lemon juice), 3 tablespoons of sugar, 4 tablespoons of fish sauce, 5 tablespoons of water.

Instructions

Use diluted saltwater to wash the spare ribs, to remove excess blood. Let the ribs drain or use a clean towel to dry them. Put the ribs in a bowl, add the egg, soy sauce, cooking wine, a pinch of salt, and cornstarch. Mix well to coat the ribs with the seasonings. Marinate the ribs for about 30 minutes for the flavors to be absorbed.

Place a frying pan on the stove and add oil to the pan, enough to fry the spare ribs. When the oil is hot, add the ribs and fry until golden. Fry the ribs over medium and low heat until the surface of the ribs turns golden, then remove them.

Increase the heat and fry the ribs a second time for about 30 seconds until the ribs turn a beautiful golden brown. Remove the ribs and let them drain excess oil.

To make the sauce, mix cornstarch, vinegar, sugar, fish sauce, and water in the ratio of 1:2:3:4:5, and stir well for the ingredients to dissolve. Place the pan on the stove and add the sauce, stir evenly. When the sauce boils and thickens, add the fried ribs and stir over medium heat for the flavors to be absorbed.

Finally, add green bell peppers and red bell peppers, sliced, and stir evenly. When the sauce thickens, turn off the heat and transfer the sweet and sour spare ribs to a plate.

Sweet and sour spare ribs with tamarind

You will need to prepare 500 grams of spare ribs, 50 grams of tamarind juice, 1 garlic bulb, 3 dried shallots, 1 tomato (or tomato sauce); salt, sugar, pepper, cooking oil.

Wash the spare ribs, marinate with a teaspoon of salt, a little pepper, and half a teaspoon of sugar for about 15-30 minutes.

In addition to the above recipe, you can also make sweet and sour spare ribs with tamarind.

To make the sauce, add tamarind to boiling water and soak for 2-3 minutes. Stir well to dissolve the tamarind in water. Use a strainer to remove the liquid, discard the fibers and tamarind seeds.

Heat the oil, add chopped shallots and garlic, and stir-fry until fragrant, then remove them. Add the ribs and fry until they are golden on all sides, then remove them to a plate.

If using fresh tomatoes, add chopped vine tomatoes to the pan and cook until softened before adding tamarind water, salt, pepper, sugar, and seasoning powder. If using tomato sauce, simply add the spices one by one and stir well to blend. Then, add the fried ribs and stir-fry until the sauce thickens and the ribs are coated with the flavors. Turn off the heat. Transfer the sweet and sour spare ribs to a plate, sprinkle with fried shallots and garlic on top.

Frequently asked questions

To make the sauce, mix 1 teaspoon of cornstarch (or tapioca starch), 2 tablespoons of vinegar (or lemon juice), 3 tablespoons of sugar, 4 tablespoons of fish sauce, and 5 tablespoons of water. Stir the ingredients well until they are fully dissolved and combined.

For the spare ribs: 400 grams of spare ribs, 1 egg, 1 teaspoon of cornstarch (or tapioca starch), 1 tablespoon of cooking wine, 3 tablespoons of soy sauce, a pinch of salt, green chili peppers, and red chili peppers. For the sweet and sour sauce: follow the ratios mentioned above. You will also need oil for frying.

First, wash the spare ribs with diluted saltwater to remove excess blood, then drain and dry them. In a bowl, marinate the ribs with egg, soy sauce, cooking wine, salt, and cornstarch for 30 minutes. Next, fry the ribs in oil over medium-low heat until golden. Increase the heat and fry for a second time, until they are a deep golden brown. To make the sauce, mix the ingredients as mentioned above and stir well. Add the sauce to a pan on the stove and stir until it boils and thickens. Add the fried ribs to the sauce and stir until the flavors are absorbed. Finally, add sliced green and red bell peppers, stir to combine, and turn off the heat. Serve the ribs on a plate, garnished with the peppers.

For a unique twist, you can use tamarind to create a sweet and sour sauce. Prepare 500 grams of spare ribs, 50 grams of tamarind juice, 1 garlic bulb, 3 dried shallots, 1 tomato (or tomato sauce), salt, sugar, pepper, and cooking oil. Marinate the ribs with salt, pepper, and sugar for 15-30 minutes. To make the tamarind sauce, add tamarind to boiling water and soak for 2-3 minutes. Stir to dissolve the tamarind, then strain the liquid, discarding the fibers and seeds. Heat oil and fry the shallots and garlic until fragrant, then remove them. Add the ribs and fry until golden on all sides. If using fresh tomatoes, add chopped vine tomatoes to the pan and cook until softened before adding tamarind water and seasonings. If using tomato sauce, simply add the spices and stir well. Finally, add the fried ribs and stir-fry until the sauce thickens and coats the ribs. Garnish with fried shallots and garlic.