Main CourseDinner

Sweet And Sour Spareribs

Name: Sweet And Sour Spareribs
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 porties
Cuisine: chinese
Ingredients: 1.000 g pork spareribs cut into 5cm pieces; 1 kopje water; 10 g ginger sliced; 60 ml rice vinegar; 45 g sugar; 60 ml ketchup; 30 ml soy sauce; 15 ml mirin; 5 g cornstarch; 15 ml water; 15 ml vegetable oil; 2 teentje garlic minced; 5 g ginger grated; 2 kopje water; 1 st green onion sliced; 5 g sesame seeds toasted

These sweet and sour spareribs feature tender pork ribs coated in a tangy, savory, and slightly sweet glaze. This classic Chinese-American dish is perfect for a comforting family meal. The ribs are first blanched, then braised, and finally coated in a vibrant sauce.

Een origineel recept van Forkin

Totale tijd: 1 uur 50 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 852 kcal

Allergeneninformatie: kan gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1.000 gpork spareribs, cut into 5cm pieces
15 mlvegetable oil
2 teentjegarlic, minced
5 gginger, grated

blanching

1 kopjewater
10 gginger, sliced

sauce

60 mlrice vinegar
45 gsugar
60 mlketchup
30 mlsoy sauce
15 mlmirin
5 gcornstarch

cornstarch slurry

15 mlwater

braising

2 kopjewater

garnish

1 stgreen onion, sliced
5 gsesame seeds, toasted

Keukengerei

large pot · dutch oven · medium bowl · whisk

De bereidingswijze

Stap voor stap

1
Place the pork spareribs in a large pot with the blanching water and blanching ginger.
2
Bring to a boil over high heat, then reduce heat and simmer for 5 minutes, skimming off any foam that rises to the surface.
Ongeveer 5 min
Tip van de kok: Blanching helps to remove impurities and excess fat from the ribs, resulting in a cleaner flavor.
3
Drain the spareribs and rinse them thoroughly under cold running water.
Ongeveer 2 min
4
In a medium bowl, whisk together the rice vinegar, sugar, ketchup, soy sauce, mirin, and cornstarch for the sauce.
Ongeveer 3 min
Tip van de kok: Ensure the cornstarch is fully dissolved to prevent lumps in the sauce.
5
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Ongeveer 2 min
6
Add the garlic and grated ginger and sauté for 1 minute until fragrant.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the garlic.
7
Add the blanched spareribs to the pot and cook for 5 minutes, turning occasionally to brown them lightly.
Ongeveer 5 min
8
Pour in the braising water and bring to a boil.
Ongeveer 5 min
9
Reduce the heat to low, cover, and simmer for 60 minutes, or until the ribs are tender.
Ongeveer 1 uur
Tip van de kok: The ribs should be fork-tender and easily pull away from the bone.
10
Remove the spareribs from the pot and set aside.
Ongeveer 1 min
11
Pour the prepared sauce mixture into the pot with the remaining braising liquid.
Ongeveer 1 min
12
Bring the sauce to a boil, stirring constantly, until it thickens.
Ongeveer 5 min
Tip van de kok: The sauce should be thick enough to coat the back of a spoon.
13
Return the spareribs to the pot and toss to coat them evenly with the sweet and sour sauce.
Ongeveer 2 min
14
Simmer for another 5 minutes, allowing the ribs to absorb the flavors of the sauce.
Ongeveer 5 min
15
Garnish with sliced green onion and toasted sesame seeds before serving.
Ongeveer 1 min

Per portie

Voedingswaarden

49%Score

Calorieën: 852kcal
Eiwit: 61,2g
Koolhydraten: 20,3g
Vet: 56,9g
Vezels: 0,5g
Suiker: 16,3g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover sweet and sour spareribs in an airtight container in the refrigerator.

Opwarmen

Reheat gently in a saucepan over low heat or in the microwave until warmed through, adding a splash of water if the sauce is too thick.