Food & Receipts

Tasty Spare Ribs: A Tangy, Sweet and Tender Treat

Pork ribs are a beloved staple in Vietnamese cuisine, and there are countless ways to cook this versatile dish. From savory braised ribs to mouth-watering stir-fries and tangy tomato sauce creations, the possibilities are endless.

Administrator

27 August, 2024

This article will share a recipe for sweet and sour pork ribs that is simple, delicious, and appetizing.

However, avoid deep-frying the ribs in oil as it can be greasy and unhealthy. To eliminate any unwanted odors, blanch the ribs in boiling water. This method doesn’t compromise the taste and ensures the ribs are clean and free from impurities. Additionally, while many people add tomato sauce to their sweet and sour ribs, using vinegar will make it more fragrant.

Avoid Deep-Frying When Making Sweet and Sour Pork Ribs

Ingredients

Pork rib eye, scallions, ginger, garlic, rock sugar, one star anise, and salt to taste.

Sauce: one tablespoon cooking wine, three tablespoons vinegar, half a tablespoon soy sauce, and one bowl of water.

Instructions

1. Prepare the pork ribs and place them in a bowl. Add an appropriate amount of flour and use your hands to mix until each rib is coated. Rinse thoroughly with water and set aside.

2. Prepare the rock sugar and divide it into two portions.

3. Cut the garlic into pieces, slice the ginger, and cut the scallions into sections.

4. To make the sauce: In a bowl, mix one tablespoon of cooking wine, three tablespoons of vinegar, half a tablespoon of soy sauce, and one small bowl of water. Stir well and set aside.

5. Heat oil in a pan over medium heat. Add the broken-up star anise to the hot oil, then add the ribs. Fry on medium heat.

6. Fry the bottom side first, then turn and continue frying after it changes color and tightens. Fry until the surface is golden, then remove and set aside. Pour out the excess oil from the pan.

7. Add one bowl of water to the pan, along with half of the rock sugar. Turn the heat to high and bring the water to a boil.

8. Once the rock sugar has melted, turn the heat down to low and slowly add water until the sugar turns a dark amber color. Don’t add too much water.

9. Add the ribs and stir-fry evenly to coat them with the sauce.

10. Add the garlic, ginger, and scallions and stir-fry until fragrant.

11. Pour in the prepared sauce and add the remaining rock sugar. The amount of water should just cover the ribs. If there isn’t enough water, add a little more. Cover and simmer over medium-low heat for 25 minutes.

12. After the time is up, most of the liquid should be reduced. Turn the heat to high to reduce the remaining liquid to a thick sauce, stirring occasionally.

Frequently asked questions

The key to making tasty spare ribs is in the marinade and the slow cooking process. The ribs are marinated in a tangy and sweet sauce, which penetrates the meat and makes it tender and flavorful. Slow cooking at a low temperature ensures the meat falls off the bone and retains its moisture.

The marinade consists of a blend of soy sauce, honey, ketchup, garlic, ginger, and black pepper. These ingredients create a perfect balance of sweet, tangy, and spicy flavors.

For best results, the ribs should be marinated for at least 4 hours, but preferably overnight. This allows the flavors to really penetrate the meat, resulting in juicy and flavorful ribs.

The ribs can be cooked in the oven or on a grill. For oven cooking, set the temperature to 325 degrees Fahrenheit and cook for about 2 hours. For grilling, set the grill to medium-low heat and cook for about 1 hour, turning occasionally.

The ribs are done when the meat is tender and easily pulls away from the bone. A meat thermometer inserted into the thickest part of the rib should read 165 degrees Fahrenheit.

Yes, this recipe can be prepared ahead of time. The ribs can be marinated and then stored in the refrigerator for up to 24 hours before cooking. Alternatively, you can cook the ribs ahead of time and reheat them gently before serving.

These spare ribs go well with a variety of sides, such as roasted potatoes, coleslaw, corn on the cob, or a fresh green salad.