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 porcje
Cuisine: chinese
Ingredients: 1000 g pork spareribs cut into 5cm pieces; 1 szklanka 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 ząbek garlic minced; 5 g ginger grated; 2 szklanka water; 1 szt. 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 50 min
Porcje: 4
Trudność: Średni
Na porcję: 852 kcal

Informacja o alergenach: może zawierać gluten, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1000 gpork spareribs, cut into 5cm pieces
15 mlvegetable oil
2 ząbekgarlic, minced
5 gginger, grated

blanching

1 szklankawater
10 gginger, sliced

sauce

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

cornstarch slurry

15 mlwater

braising

2 szklankawater

garnish

1 szt.green onion, sliced
5 gsesame seeds, toasted

Sprzęt

large pot · dutch oven · medium bowl · whisk

Sposób przygotowania

Krok po kroku

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.
Około 5 min
Wskazówka kucharza: 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.
Około 2 min
4
In a medium bowl, whisk together the rice vinegar, sugar, ketchup, soy sauce, mirin, and cornstarch for the sauce.
Około 3 min
Wskazówka kucharza: 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.
Około 2 min
6
Add the garlic and grated ginger and sauté for 1 minute until fragrant.
Około 1 min
Wskazówka kucharza: 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.
Około 5 min
8
Pour in the braising water and bring to a boil.
Około 5 min
9
Reduce the heat to low, cover, and simmer for 60 minutes, or until the ribs are tender.
Około 1 godz.
Wskazówka kucharza: The ribs should be fork-tender and easily pull away from the bone.
10
Remove the spareribs from the pot and set aside.
Około 1 min
11
Pour the prepared sauce mixture into the pot with the remaining braising liquid.
Około 1 min
12
Bring the sauce to a boil, stirring constantly, until it thickens.
Około 5 min
Wskazówka kucharza: 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.
Około 2 min
14
Simmer for another 5 minutes, allowing the ribs to absorb the flavors of the sauce.
Około 5 min
15
Garnish with sliced green onion and toasted sesame seeds before serving.
Około 1 min

Na porcję

Wartości odżywcze

49%Ocena

Kalorie: 852kcal
Białko: 61,2g
Węglowodany: 20,3g
Tłuszcz: 56,9g
Błonnik: 0,5g
Cukry: 16,3g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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.