![Sweet and Sour Spare Ribs](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/sweet-and-sour-spare-ribs--64bc6086-3fa4-4ce3-b5e3-16ca6b9e6623.png)
Recipe
Sweet and Sour Spare Ribs
Tangy Glazed Spare Ribs: A Chinese Delight
4.7 out of 5
Indulge in the flavors of Chinese cuisine with this delectable recipe for Sweet and Sour Spare Ribs. The succulent spare ribs are coated in a tangy glaze that perfectly balances the sweetness and sourness, creating a harmonious blend of flavors.
Metadata
Preparation time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-carb, High-protein
Allergens
Soy
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low-fat
Ingredients
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1 kg (2.2 lbs) spare ribs 1 kg (2.2 lbs) spare ribs
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3 tablespoons soy sauce 3 tablespoons soy sauce
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3 tablespoons rice vinegar 3 tablespoons rice vinegar
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3 tablespoons ketchup 3 tablespoons ketchup
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2 tablespoons brown sugar 2 tablespoons brown sugar
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1 tablespoon cornstarch 1 tablespoon cornstarch
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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1 onion, sliced 1 onion, sliced
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1 bell pepper, sliced 1 bell pepper, sliced
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2 cloves garlic, minced 2 cloves garlic, minced
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Salt and pepper to taste Salt and pepper to taste
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Sesame seeds for garnish (optional) Sesame seeds for garnish (optional)
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Spring onions for garnish (optional) Spring onions for garnish (optional)
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 25g, 8g
- Carbohydrates (total, sugars): 20g, 10g
- Protein: 35g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.In a large bowl, combine the soy sauce, rice vinegar, ketchup, brown sugar, and cornstarch. Mix well until the sugar and cornstarch are dissolved.
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2.Add the spare ribs to the marinade and toss to coat them evenly. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
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3.Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion, bell pepper, and minced garlic. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
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4.Remove the spare ribs from the marinade, reserving the marinade for later use. Add the spare ribs to the skillet and cook for 5-6 minutes, or until they are browned on all sides.
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5.Pour the reserved marinade into the skillet and bring it to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the spare ribs are cooked through and the sauce has thickened.
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6.Season with salt and pepper to taste. If desired, garnish with sesame seeds and spring onions before serving.
Treat your ingredients with care...
- Spare ribs — For the best results, choose spare ribs with a good amount of meat on them. Trim off any excess fat before marinating.
- Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
- Cornstarch — Cornstarch is used to thicken the sauce. If you prefer a thinner sauce, you can reduce the amount of cornstarch or omit it altogether.
Tips & Tricks
- For extra flavor, you can add a splash of pineapple juice to the marinade.
- If you prefer a spicier version, add some chili flakes or a dash of hot sauce to the marinade.
- To achieve a beautiful glaze, brush the spare ribs with the sauce during the last few minutes of cooking.
- Serve the spare ribs with steamed rice or noodles to complete the meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
Serving advice
Serve the Sweet and Sour Spare Ribs hot, garnished with sesame seeds and spring onions. Pair it with steamed rice or noodles for a satisfying and flavorful meal.
Presentation advice
Arrange the spare ribs on a serving platter, drizzle some of the glaze over them, and sprinkle with sesame seeds and chopped spring onions. Place a bowl of steamed rice or noodles on the side to complete the presentation.
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