Sweet and sour spare ribs

Name: Sweet and sour spare ribs
Total time: 5400 s
Yield: Serves 4 servings
Cuisine: British
Ingredients: 750 g pork spareribs; 600 ml groundnut or peanut oil; 2 tbsp chinese cooking wine or dry sherry; 1 tbsp light soy sauce; 1 tbsp chinese black rice vinegar or balsamic vinegar; 1 tsp sesame oil; Salt and fresh ground pepper; 1 1/2 tbsp cornflour; 1 tbsp chopped orange zest; 3 tbsp chopped garlic; 2 tsp chinese five spice powder; 3 tbsp finely chopped spring onions; 25 g chinese rock sugar or brown sugar; 3 tbsp chinese cooking wine or dry sherry; 150 ml chicken stock; 1 1/2 tbsp light soy sauce; 85 ml chinese black rice vinegar

Santy Coy @chefsantycoy

Gold Coast, Australia

Saved

Ingredients

1hour 30 minutes

Serves 4 servings

750 gpork spareribs
600 mlgroundnut or peanut oil
For the marinade:
2 tbspchinese cooking wine or dry sherry
1 tbsplight soy sauce
1 tbspchinese black rice vinegar or balsamic vinegar
1 tspsesame oil
Salt and fresh ground pepper
1 1/2 tbspcornflour
For the sauce:
1 tbspchopped orange zest
3 tbspchopped garlic
2 tspchinese five spice powder
3 tbspfinely chopped spring onions
25 gchinese rock sugar or brown sugar
3 tbspchinese cooking wine or dry sherry
150 mlchicken stock
1 1/2 tbsplight soy sauce
85 mlchinese black rice vinegar

Saved

Steps

1hour 30 minutes

1

Cut the spare ribs into individual ribs, and then cut into chunks about 7.5 cm long.
2

Mix all the marinade ingredients together in a bowl and steep the spareribs in marinade for about 25b minutes at room temperature. Using slotted spoon, remove the spareribs from the marinade.
3

Put the orange zest together with the rest of sauce ingredients into a clean wok or medium size pot. Bring the sauce to the boil, then turn the heat down.
4

Add the spareribs, cover the pan and simmer slowly for about 40 minutes. Stirring occasionally.
5

If necessary, add a little water to the sauce to prevent it from drying up. Skim off any surface fat, turn our to a serving place and serve at once.

Saved

Cooksnaps

Saved

Santy Coy @chefsantycoy

on September 01, 2021 14:57

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!

Similar Recipes

More Recipes

Cassava rum cake 🍹

ifuchi
Nutrichaat

Rainy Krishnan
Instant dahi wada

chef Nidhi Bole
Whole wheat flour (Aata) Pinwheel cookies(No Oven Recipe)

Nikita Singhal
Fish gravy, 🐟

Kulsoom Bukhari
Meetha Paratha

culinarycubit
Mother’s Day Jam Rollers 🌸

Gurpal kaur Ubhi's {Heavenly Jewel Kitchen}
MOTHER'S DAY SPECIAL, MOM'S FAV PATISAPTA PITHA (#CA26 #mother's_day'26)

ANANYA BHATTACHARYA
Keto Pizza Waffle

Ryan
Gharaiba

Ryan
Roast Chinese Duck, Lazy Version

iWoodsman
My Homemade Enchilada Sauce

Lauren
Greg’s Peanut Butter No Bake Cookies

Gregster
Caribbean Spiced Rum Cake

Linh
Keto Brownies

SherryRandall: The Leftover Chronicles
Pav Bhaji

jasmeet kapoor
Lauki dal Curry (lau ar cholar dal)

Shabana Parveen
Red berry cake roll

Santy Coy
Tea time ❤️

Kulsoom Bukhari
Panzanella bread salad

Suchitra S(Radhika S)
Crispy fried chicken strips

Noor Ul Ann
Spicy fries🍟🥔🍟

Kulsoom Bukhari
Chilli garlic mayo dip

Noor Ul Ann
Shami kabab

Zainab Aftab
Seabass with Garlic champ drizzled with lemon and caper butter

Lee

Sweet and sour spare ribs

Sweet and sour spare ribs

Ingredients

Steps

Cooksnaps

Comments

Similar Recipes