Ingredients for Sweet and Sour Spare Ribs
– 800 – 900 grams of pork ribs
– 2 onions, 1 clove of garlic
– Seasonings: Fish sauce, salt, sugar, vinegar, pepper
– Pork belly
How to Make Delicious Sweet and Sour Spare Ribs Like a Restaurant
Step 1: Prepare the ingredients
The sweet and sour spare ribs recipe aims for a delicious taste primarily from traditional fish sauce, vinegar, and sugar. Unlike the Southern style, which uses more ingredients, this recipe keeps it simple. Peel and finely chop the onions and garlic; some people prefer to grind them, squeeze out the juice, and set the pulp aside for frying later. If you want a nicer color, you can add a little caramel sauce. Then, prepare the spare rib sauce by mixing 3 tablespoons of 30-degree fish sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, and a little water, stirring until dissolved. If you use a higher degree of fish sauce, adjust the amount to taste as it will be saltier.
Step 3: Blanch and marinate the ribs
Place the ribs in a pot of cold water with some salt and bring it to a boil. Add one of the chopped onions to infuse its fragrance. Always start with cold water when blanching ribs to effectively remove impurities; if you put them in already boiling water, it will seal the surface, trapping the dirt inside.
Remove the ribs from the water, rinse them, and use a sharp knife to make a slit along the back of the ribs where the tendons are, making the meat easier to chew and eat. Marinate the ribs with 2 teaspoons of fish sauce, 1 teaspoon of sugar, and 1/2 teaspoon of pepper, stirring to ensure even coating. If you’ve prepared onion and garlic juice, add it now.
Step 3: Fry the ribs
Heat up the pork belly fat and divide the ribs into batches for frying. Fry each batch until golden on all sides. At this point, the tendon side of the rib should separate but remain attached. This technique makes it easier to chew and enjoy the dish. Be careful not to overcook the ribs, as they may dry out.
Step 4: Stir-fry in sweet and sour sauce
Next, fry the chopped onions and garlic until fragrant, then add the ribs and the fish sauce, sugar, and vinegar mixture. Simmer over low to medium heat, stirring to ensure the sauce coats the ribs evenly. When the sauce thickens and becomes sticky, turning a beautiful reddish-brown color, your dish is ready. Place the ribs on a plate, pour the sauce over them, and serve hot with white rice.
Step 5: Enjoy the Delicious Result
The final dish should have tender, fragrant ribs with a perfect balance of salty, sweet, and sour flavors, coated in a naturally attractive reddish-brown sauce. This dish goes exceptionally well with white rice and pickled vegetables.
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