Sweet-and-Sour Spareribs

Name: Sweet-and-Sour Spareribs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Chinkiang vinegar or balsamic vinegar; 2 inches diameter 1/2-inch-thick) slices peeled fresh ginger, smashed; 1 Tbsp ketchup; 907 grams pork spareribs, well trimmed, cut into single ribs (about 8 to 9 ribs); 1 teaspoons salt; 2 Tbsps Shaoxing wine (Chinese rice wine) or dry Sherry; 1 Tbsp dark soy sauce; 2 Tbsps soy sauce; 3 Tbsps sugar; 177 milliliters water

You can never have too many main course recipes, so give Sweet-and-Sour Spareribs a try. One serving contains 660 calories, 40g of protein, and 48g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. If you have balsamic vinegar, water, soy sauce, and a few other ingredients on hand, you can make it. To use up the soy sauce you could follow this main course with the Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place spareribs in pot large enough to hold ribs in single layer.

Ingredients you will need

Spare Ribs

Ribs

Equipment you will use

Pot

Add enough cold water to cover ribs. Bring to boil, spooning off any foam that rises to surface. Boil 1 minute.

Ingredients you will need

Water

Ribs

Transfer ribs to colander; rinse under cold water.

Ingredients you will need

Water

Ribs

Equipment you will use

Colander

Drain.

Wash and dry same pot.

Equipment you will use

Pot

Add 3/4 cup water, sugar, ginger, 2 tablespoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and salt to pot. Stir over medium-high heat until sugar dissolves.

Ingredients you will need

Soy Sauce

Vinegar

Ketchup

Ginger

Sugar

Water

Salt

Equipment you will use

Pot

Add spareribs to pot, turning to coat with sauce mixture (sauce will not cover ribs). Arrange spareribs in single layer in pot; bring to boil. Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons water as needed to maintain liquid level, about 2 hours. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.

Ingredients you will need

Spare Ribs

Sauce