Description
All kids love sweet and sour dishes. Am I right? I know that’s how I got my daughter to eat when she was little. She was quite picky when it came to food. Even today, she loves Sweet and Sour Pork Ribs, or Tang Cu Pai Gu. I have to confess that I love it too. Sweet and Sour Ribs are wonderful!
Ingredients
- 2 pounds Cross Cut Pork Spareribs
- 1 Tablespoon Olive Oil Or Vegetable Oil
- 3 whole Star Anise
- 3 Dry Chili Peppers
- 1 piece (2 Inches By 1 Inch) Ginger, Peeled And Pressed
- 3 cloves Garlic, Peeled And Pressed
- 3 Tablespoons Dark Soy Sauce
- 4 Tablespoons Brown Sugar, Divided
- 1 Tablespoon Lump Candy
- 5 Tablespoons Dark Vinegar Or Rice Vinegar, Divided
- 1 pinch Salt
Preparation
Cut ribs into bite size pieces (one bone per piece). Soak ribs in cold water for 20 minutes.
Put the ribs in a pot with enough water to cover them. Put the pot over medium heat. Bring to a boil, then cook for another 4 minutes. Use a big spoon to skim out the foam, then drain.
Heat a skillet over medium heat. Add oil and swirl to coat the base. When oil is hot, add star anise and dry chili peppers. After 1 minute, add pressed ginger and garlic and cook about 3 minutes, until fragrant.
Add dark soy sauce, 2 tablespoons brown sugar, lump sugar, 2 tablespoons vinegar, and salt. Mix and wait for 1 minute, then add the ribs. Stir and cook for 2 minutes.
Add enough water to barely cover ribs. Cover skillet and cook for about 30 minutes, turning the ribs a few times while cooking. When it boils, turn heat down to low.
Taste and add remaining brown sugar and vinegar, as needed. Stir and simmer until all water has cooked off. Stir and shake the pan the last few minutes to make sure every bite is coated with sauce.
Transfer ribs to a serving plate.
