Sweet & Sour Spareribs

Monday, January 31, 2011

Here a dish that really gets your mouth water just by looking at it. I don’t know what it is, maybe it the coloring or the caramel looking glaze, but it does make you just want to dig in. It doesn’t help that it totally delicious too! Now I for one don’t really care for anything sweet & sour and I was very reluctant about making this one, but alas the picture just makes my mouth water and I gave in. The best part about this recipe it that it not your typical sweet & sour ribs that in the Chinese take out. This one is restaurant style where it is deep fried first to give it that crispy outside and moist and tender inside.
As mention before, in my house we don’t really care for sweet & sour, but this dish really convince them otherwise. They really clean this dish clean! So if you really into sweet & sour or ribs give this recipe a try….you might just love it!


3 Tbsp soy sauce
2 Tbsp rice wine
3 Tbsp sugar
2 Tbsp of vinegar
A couple dash of black pepper
1 Tbsp of sesame oil
2 Tbsp of water
½ Tsp of corn starch added about 2 Tbsp of water to it.
Vegetable oil for deep frying
1 Drop of red food coloring or ½ of dark soy sauce (dark soy sauce makes it brown and red makes it red coloring)


1. Marinate with the soy sauce and rice wine overnight so that the flavor can set in.
2. The next day take the rib out and place enough vegetable oil and heat to hot. Cook the ribs for about a good 10 minutes or until golden brown and fully cooked. Remove and set aside.
3. In another wok or skillet pour the soy sauce, dark soy, sesame oil, sugar, vinegar and bring to boil and slightly thicken.
4. Now add the ribs and give it a couple of tosses to fully absorb the flavor.
5. Lastly, add the corn starch water and give it a couple more tosses until liquid is fully absorbed and thicken. Give the black pepper a couple of shake and toss once or twice.

Serve hot.


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