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Sweet and Sour Ribs (Tang Cu Pai Gu, 糖醋排骨)
By Wei Guo · redhousespice.com
Serves 3
| prepBring a large pot of water to a boil | |||
| 700 g / 1½ lb pork ribs | Blanch ribs, skim foam, drain | Plate ribs, garnish with sesame seeds & scallions | |
| 1 tablespoon neutral cooking oil | Stir-fry ribs, garlic, ginger & scallions until golden | ||
| 10 cloves garlic | |||
| 1 thumb-sized ginger | |||
| 2 stalks scallions (cut into halves) | |||
| 5 tablespoons / 70 g white sugar (or rock sugar) | Add sugar, vinegar, soy sauces, salt & water; simmer 50 min | Reduce sauce over high heat until it coats ribs, ~8 min | |
| 3 tablespoons black rice vinegar (for braising) | |||
| 1 tablespoon light soy sauce | |||
| 1 teaspoon dark soy sauce | |||
| ⅛ teaspoon salt | |||
| 1 tablespoon black rice vinegar (for finishing) | Remove garlic, ginger & scallions; add remaining vinegar | ||
| Toasted sesame seeds (for garnishing) | |||
| Scallions, finely chopped (for garnishing) | |||
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