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Sweet And Sour Spare Ribs With Cabbage Recipe
|Spareribs||1 1⁄2 Pound|
|Ginger root slice||2|
|Chinese cabbage leaves||4|
|Peanut/Vegetable oil||1 Tablespoon|
|Dark soy sauce||4 Tablespoon|
|Vinegar||2 1⁄2 Tablespoon (Chinese Kiang Type)|
|Rice wine||1 1⁄2 Tablespoon (Chinese)|
Serving size: Complete recipe
Calories 2363 Calories from Fat 1510
% Daily Value*
Total Fat 168 g259.1%
Saturated Fat 61.7 g308.3%
Trans Fat 0 g
Cholesterol 528 mg
Sodium 3599.7 mg150%
Total Carbohydrates 77 g25.6%
Dietary Fiber 2.7 g10.6%
Sugars 66.1 g
Protein 119 g238.6%
Vitamin A 41.7% Vitamin C 40.2%
Calcium 32.3% Iron 41.9%
*Based on a 2000 Calorie diet
Slice the ginger root; cut scallions into 2 inch (5 cm) lengths.
Shred the Chinese cabbage and place on a serving plate.
Heat the oil in a Dutch oven or a medium sized pot.
Add the ginger slices and scallions.
Then add the spareribs and stir fry about 1 minute to slightly brown them.
Add the soy sauce, sugar, vinegar, and wine.
Bring to a boil; then cover and simmer over low heat for about 45 minutes.
Stir and mix two or three times during that period.
Arrange the spareribs on the shredded Chinese cabbage leaves.