Yuhong is here, once again, to put her spin on juicy, falling-off-the-bone Chinese sweet and sour spare ribs. You can finish them in the oven or on the grill!
Sweet and Sour Spare Ribs
(Courtesy: Yuhong Sun)
- 2½ lb pork loin back rib
- 2 tbsp cooking wine
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp crushed chili pepper (or to taste)
- 2 tbsp sweet bean sauce
- 2 tbsp Chinese black vinegar
- 1 tbsp sugar
- 4 cloves garlic, crushed
- 1” knob fresh ginger, crushed
- Cut ribs into 3 sections.
- Place ribs in a large saucepan and cover with cold water. Add wine.
- Bring the water to a boil, drain and rinse ribs.
- Put the ribs into an instant pot, cover with water and cook for 50 minutes. Alternatively, you can simmer them in a large pan on the stovetop for 1 hour.
- Mix ingredients for the sauce and set aside.
- Preheat oven to 350℉ (380℉ for crispier ribs)
- Line a baking pan with aluminum foil and lay ribs in the pan in a single layer. Brush both sides with the cooking sauce.
- Bake for 10 minutes, turning once.
While ribs are notorious for being high in fat and calories, it’s not all bad news. They also contain a healthy dose of necessary nutrients so count them in for the occasional treat!
Suggestion: Serve these at your next picnic or barbecue with this creamy potato salad!