Sweet and Sour Spare Ribs

Ingredients

• 1 kg (2.2 lbs) spare ribs 1 kg (2.2 lbs) spare ribs
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 3 tablespoons rice vinegar 3 tablespoons rice vinegar
• 3 tablespoons ketchup 3 tablespoons ketchup
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, sliced 1 onion, sliced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• Sesame seeds for garnish (optional) Sesame seeds for garnish (optional)
• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.