Sweet and Sour Spare Ribs
A classic Shanghainese sweet and sour spare rib dish, crispy on the outside and tender on the inside, with a bright golden color.
Story
This iconic Shanghainese staple has been a beloved part of Chinese dining culture for generations, prized for its perfectly balanced sweet-tangy glaze, delightfully crisp exterior, and juicy, tender meat that makes it a popular pick for both casual family meals and festive gatherings.
Ingredients
pork ribs
250g
tomato sauce
a pinch
white sugar
25g
vinegar
20g
cooking wine
10g
salt
3g
oil
1000g
tomato
Instructions
1
Marinate the ribs
Wash the pork ribs, then marinate them briefly with cooking wine and salt.
2
Deep-fry the ribs
Heat a pan, add oil and heat to 60% heat, add the marinated ribs and deep-fry until golden brown, then remove and set aside.
3
Stir-fry the sauce
In a separate pan, heat the remaining oil from the previous step, add white sugar, tomato sauce, vinegar and salt, stir evenly to make a sweet and sour sauce, then add the deep-fried ribs, stir-fry until the ribs are evenly coated with the sauce.
