Ingredients with Measurements:
- 2 lbs. spare ribs
- 1/2 cup ketchup
- 1/2 cup white vinegar
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup cornstarch
- 1/4 cup water
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Salt and pepper to taste
- Oil for frying
Special equipment needed:
- Large pot or Dutch oven
- Tongs
- Mixing bowl
- Whisk
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, whisk together ketchup, white vinegar, brown sugar, honey, soy sauce, and pineapple juice until well combined.
3. In a large pot or Dutch oven, heat oil over medium-high heat. Add spare ribs and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. In the same pot, sauté garlic, onion, and bell peppers until fragrant and tender, about 3 minutes.
5. Add the spare ribs back into the pot and pour the sweet and sour sauce over the ribs. Stir to coat the ribs evenly.
6. Cover the pot and let it simmer for 30 minutes or until the ribs are tender and the sauce has thickened.
7. In a small bowl, mix cornstarch and water until smooth. Pour the cornstarch mixture into the pot and stir until the sauce thickens.
8. Transfer the ribs to a baking sheet lined with aluminum foil. Brush the ribs with the remaining sauce.
9. Bake the ribs in the preheated oven for 10-15 minutes or until the sauce has caramelized and the ribs are crispy.
10. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 540
Fat: 29g
Carbohydrates: 44g
Protein: 27g
Sodium: 1290mg
Sugar: 35g
Substitutions for ingredients:
- You can use pork belly or pork shoulder instead of spare ribs.
- You can use apple cider vinegar instead of white vinegar.
- You can use maple syrup or molasses instead of honey.
- You can use tomato sauce instead of ketchup.
Variations:
- You can add sliced carrots, celery, or mushrooms for added texture and flavor.
- You can use orange juice instead of pineapple juice for a citrusy twist.
- You can add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to brown the ribs before simmering in the sauce to add flavor and texture.
- You can marinate the ribs in the sweet and sour sauce overnight for a more intense flavor.
- To make the ribs extra crispy, broil them for 2-3 minutes after baking.
Storage instructions:
- Store leftover sweet and sour spare ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat oven to 350°F. Place the ribs on a baking sheet and cover with aluminum foil. Bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the ribs on a platter with steamed rice and garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Egg rolls
Suggested side dishes:
- Stir-fried bok choy
- Garlic fried rice
- Vegetable chow mein
Troubleshooting advice:
- If the sauce is too thick, add more pineapple juice or water to thin it out.
- If the sauce is too thin, mix more cornstarch and water and add it to the pot.
Food safety advice:
- Make sure to cook the ribs thoroughly to avoid any risk of foodborne illness.
Food history:
- Sweet and sour spare ribs is a popular Chinese dish that originated in the Guangdong province.
Flavor profiles:
- Sweet and tangy with a hint of umami.
Serving suggestions:
- Serve hot with steamed rice and your favorite side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese