Spareribs in Sweet and Sour Sauce is a traditional Chinese recipe for a classic stir-fried dish of pork sparerib pieces coated in rice wine and cornflour that are stir-fried and finished in a sweet and sour soy sauce-based sauce. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Spareribs in Sweet and Sour Sauce.
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Sweet and sour pork spareribs (糖醋排骨) makes and excellent dish for Chinese New Year, particularly as the pig is considered an auspicious (ie lucky) animal.
For the Sauce:
50g sugar
3 tbsp rice wine vinegar
2 tbsp soy sauce
1 tsp cornflour
Method:
Cut the spareribs into squares about 3cm in size (ie separate each rib from the others then cut into 3cm lengths). In a bowl whisk together the rice wine, salt and cornflour. Add the spareribs, toss to coat then set aside to marinate for 30 minutes.
When the meat is ready add the oil to a wok then tip in the sparerib pieces. Cook over low heat for about 2 minutes. Remove with a slotted spoon and set aside. Increase the heat and when the oil is almost smoking return the spareribs to the wok. Stir-fry for about 30 seconds, or until coloured a golden brown. Remove the meat and set aside to keep warm.
Whisk together the sauce ingredients and pour into the wok. When the sauce is thick and bubbling return the spareribs to the pan and stir well to ensure that they're coated with the sauce. Serve immediately.
