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Shanghai style sweet & sour ribs
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Meats, Ribs |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Pork spareribs, cut across | | | -bones into 1 ?inch | | | -length | | | Peanut oil | | 1/2
| cup | Sugar | | 1/3
| cup | Chinese rice vinegar | | 1
| tsp | Salt | | 1
| tbsp | Dark soy sauce | | 2
| cup | Sugar, brown, dark | | 2
| cup | Water | | 1 1/2
| cup | Soy sauce, light | | 3/4
| cup | Molasses, dark | | 1/2
| tsp | Galangal, ground | | 1/2
| tsp | Cilantro, ground | | 1/2
| tsp | Pepper, black |
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Procedures:
| 1 | This one isn"t for the barby, but i thought i"d pass it on anyway. | | 2 | Don"t be deceived by the simplicity of this recipe. | | 3 | It"s one of the very best sweet and sour rib recipes i"ve run across as well as being one of the easiest. | | 4 | The taste of the ribs shines through rather than being overwhelmed as it often is with more complex sweet and sour recipes. | | 5 | Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. | | 6 | Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200f on a candy thermometer. | | 7 | Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. | | 8 | Remove from the heat; let cool. | | 9 | Strain the sauce through a fine sieve set over a bowl. | | 10 | Sauce will keep at room temperature for 2 to 3 months if tightly covered |
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