Chinese Sweet And Sour Spareribs Recipe
These chinese sweet and sour spare ribs can be prepared with ribs of choice. Prepared with the essence of the sweet and sour sauce, made with fruit juices, tomato paste and vinegar, the sweet and sour spare ribs are added veggies and pineapple bits. Served as a side for dinner parties or brunches, these savory spare ribs guarantees praises!
Ingredients
Sweet and sour sauce:
1 cup malt vinegar, more if necessary
2 tablespoons salt, more if necessary
1 cup granulated sugar, more if necessary
1/2 cup orange juice
1/2 cup pineapple juice
1/2 cup tomato paste
Arrowroot
Spareribs:
4 pounds country style spareribs, trimmed of all fat
3 teaspoons salt
1/2 teaspoon freshly ground pepper
6 small white onions, peeled and quartered
1 green pepper, cut into bite sized chunks
2 very firm medium sized tomatoes, quartered
10 pineapple chunks, preferably fresh
Arrowroot
Dash of sesame oil
Directions
Combine all the ingredients for the sauce, except the arrowroot, in a saucepan.
Bring to a slow boil, cover, and simmer gently for 10 minutes.
Taste the sauce to determine the proper balance of saltiness, sweetness, and sourness. (Use more salt if necessary; if too sweet, add malt vinegar slowly. If too sour, add a bit of sugar.)
Thicken the sauce by bringing to a low boil and adding enough arrowroot (mixed with a little water) to make the consistency heavy.
Presoak a large clay pot, top and bottom, in water for 10 minutes.
Rub the spareribs with 2 teaspoons of the salt and the pepper.
With a pastry brush, paint all sides of meat generously with the sauce, then place the ribs in the presoaked pot.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 55 minutes.
Meanwhile, because they must be added quickly, place the onions, pepper, tomatoes, and pineapple chunks on a large plate.
When the ribs have cooked 55 minutes, remove the pot from the oven, uncover, and quickly add the fruit and vegetables from the plate.
Sprinkle with the remaining salt and top with a generous dollop of the sweet and sour sauce.
Return the covered pot to the oven and cook for an additional 25 minutes (total cooking time: about 80 minutes).
Remove the pot from the oven and pour off the sauce into a saucepan, heat, and thicken with arrowroot.
Mix some more sweet and sour sauce with this and pour over the spareribs.
Sprinkle a few drops of sesame oil over the dish, stir lightly, and serve.
Bring to a slow boil, cover, and simmer gently for 10 minutes.
Taste the sauce to determine the proper balance of saltiness, sweetness, and sourness. (Use more salt if necessary; if too sweet, add malt vinegar slowly. If too sour, add a bit of sugar.)
Thicken the sauce by bringing to a low boil and adding enough arrowroot (mixed with a little water) to make the consistency heavy.
Presoak a large clay pot, top and bottom, in water for 10 minutes.
Rub the spareribs with 2 teaspoons of the salt and the pepper.
With a pastry brush, paint all sides of meat generously with the sauce, then place the ribs in the presoaked pot.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 55 minutes.
Meanwhile, because they must be added quickly, place the onions, pepper, tomatoes, and pineapple chunks on a large plate.
When the ribs have cooked 55 minutes, remove the pot from the oven, uncover, and quickly add the fruit and vegetables from the plate.
Sprinkle with the remaining salt and top with a generous dollop of the sweet and sour sauce.
Return the covered pot to the oven and cook for an additional 25 minutes (total cooking time: about 80 minutes).
Remove the pot from the oven and pour off the sauce into a saucepan, heat, and thicken with arrowroot.
Mix some more sweet and sour sauce with this and pour over the spareribs.
Sprinkle a few drops of sesame oil over the dish, stir lightly, and serve.
