Tender and Tangy Spare Ribs: A Delicious Dish with the Perfect Balance of Flavors
Ingredients for the mouth-watering spare ribs:
500g of fresh spare ribs, including some cartilage for extra tenderness
1 onion (approx. 150g)
1 each of green and red bell peppers
3 shallots
3 cloves of garlic
1 tomato
1/4 pineapple (approx. 100g)
Seasonings for the sweet and sour sauce:
2 tbsp fish sauce
2 tbsp sugar
2 tbsp vinegar (apple or rice vinegar)
2 tbsp tomato paste
4 tbsp water
Marinade for the ribs:
1/2 tsp salt
1/2 tsp pepper
1 tbsp fish sauce
1 tbsp oil
2 tbsp cornstarch for coating the ribs
Oil for frying and stir-frying
Cooking Instructions for Tender and Tangy Spare Ribs
Step 1: Prepare the ingredients
Spare ribs: Wash the ribs with diluted salt water to remove any unpleasant odors. Cut the ribs into bite-sized pieces (approx. 3-4 cm).
Boil the ribs: In a pot of boiling water, blanch the ribs for 3-5 minutes to remove any impurities and make them tender. Drain and marinate with salt, pepper, fish sauce, and oil for 20 minutes.
Vegetable preparation: Peel and chop the onion into wedges. Deseed and chop the bell peppers into square pieces. Chop the tomato into wedges. Peel and finely chop the shallots and garlic.
Step 2: Tenderize the ribs
After marinating, coat the ribs with a thin layer of cornstarch to create a crispy texture and retain moisture during frying.
Heat oil in a pan (about 3 tablespoons) and fry the ribs over medium heat until golden brown on both sides (approximately 5-7 minutes). Remove the ribs and drain excess oil.
Step 3: Prepare the sweet and sour sauce
In a small bowl, mix 2 tablespoons of fish sauce, 2 tablespoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of tomato paste, and 4 tablespoons of water. Stir well to dissolve the sugar completely.
Taste and adjust the seasoning to your preference (you can add more sugar if you like it sweeter or more vinegar for extra tang).
Step 4: Stir-fry the spare ribs
Using the same pan, drain off excess oil, leaving about 1 tablespoon. Sauté the shallots and garlic until fragrant.
Add the onion, bell peppers, tomato, and pineapple, stir-frying quickly over high heat for about 2 minutes to retain their crunch.
Pour in the sweet and sour sauce, stirring to combine. Bring to a gentle boil.
Add the fried ribs and toss to coat evenly. Simmer for an additional 3-5 minutes over low heat to thicken the sauce and allow it to cling to the ribs.
Step 5: Final touches and presentation
Sprinkle some ground pepper to enhance the flavor.
Serve the tender and tangy spare ribs hot with steamed rice or bread.
Tips for Tender and Mouth-Watering Spare Ribs
Choose young, tender spare ribs: They have more cartilage, less fat, and absorb flavors better than older ribs.
Blanching the ribs: This step helps remove impurities and ensures the ribs are tender before cooking.
Coating with cornstarch: The cornstarch helps seal in moisture, preventing the ribs from drying out and becoming tough during frying.
Fry at the right temperature: Frying at medium heat ensures even cooking, preventing the outside from burning while the inside remains raw.
Avoid over-stir-frying: Once the ribs are added to the sauce, stir-fry for only 3-5 minutes to prevent toughness.
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