The sweet and sour spareribs, i.e., 糖醋排骨, is a famous Chinese dish originated from the Jiangsu, Zhejiang & Shanghai area (where I am from!). This dish consists of the pork baby back ribs in small pieces that are covered in the thick sweet and sour sauce. It is one of the most common dishes that Chinese families usually make. I have been making it from time to time and have always been looking for a reliable and authentic recipe. After some experiment, I have finally found the perfect recipe! I am translating it to English and sharing it with y’all! [source]
Ingredients
pork cross cut baby back ribs
For every 500g of ribs, use
1 tbsp of Chinese cooking wine
2 tbsps of light soy sauce
3 tbsps of dark vinegar
4 tbsps of sugar
This is also called the “12345” rule!
(Growing up, my parents and my grandpa never use recipes. They cook based on their memory and experiences. This 12345 rule is extremely easy to memorize!)
Step 1 — Prepare the ribs
Cut the ribs into small pieces along the bones and soak in warm water for 10 minutes. Pat dry the ribs with paper towel.
Step 2 — Sear the ribs
Heat the pan/wok under high heat (without oil!) and cook the ribs for 10 minutes. Stir as needed to avoid sticking.
Step 3 — Add water and ingredients
Boil 400ml of water for each 500g of ribs. Add water to pot and add the suggested amount of cooking wine, soy sauce, vinegar and sugar.
Step 4 — Slow cook
Cook the mixture on high heat until the water starts to boil and turn to low heat to slow cook for 40 minutes (or until the meat softens to the desired texture).
Step 5 — Finish!
Cook on high heat again until the sauce thickens and becomes sticky. We are done!
