Sweet and Sour Pork Ribs

Overview

I do most of the cooking at home. I like spicy food. I don’t like most of the dishes at home to be too sweet. I use sugar mostly to enhance the freshness. But my husband loves sweet and sour pork ribs, and I even call it Shanghai Ning. . . . . . I tried making it at home over the weekend and it tasted really good!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• maternity
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• cinnamon
• light soy sauce
• old soy sauce
• onion and ginger
• spare ribs
• star anise
• sugar
• vinegar

Ingredients

Steps

1. 1 Wash and drain the spareribs.

   

2. 2 Boil water and blanch the pork ribs.

   

3. 3 Take out the ribs and rinse them with hot water to remove any blood foam. Slice the green onions and ginger.

   

4. 4 Pour a little oil into the wok, add the pork ribs and stir-fry (remove excess water vapor)

   

5. 5 Fry until the ribs are slightly brown, then add a tablespoon of sugar and stir-fry until the color turns brown.

   

6. 6 Add onion, ginger slices, star anise, and cinnamon.

   

7. 7 Add three tablespoons of light soy sauce and one tablespoon of dark soy sauce to give the ribs a base flavor. And pour hot water to cover the ribs. Bring to a boil over high heat and simmer for 30 minutes.

   

8. 8 The ribs have been braised until they are tender. Add 5 tablespoons of sugar and 5 tablespoons of vinegar.

   

9. 9 Bring to high heat to reduce the soup.