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  1. MMMMM-- Recipe via Meal-Master (tm) v8.01

  2. Title: Shanghai Style Sweet and Sour Ribs

  3. Categories: Chinese, Pork, Ceideburg 2

  4. Yield: 1 servings

  5. 3 lb Pork spareribs, cut across

  6. -bones into 1 1/2 inch

  7. -length

  8. Peanut oil

  9. 1/2 c Sugar

  10. 1/3 c Chinese rice vinegar

  11. 1 ts Salt

  12. 1 tb Dark soy sauce

  13. 2 c Sugar, brown, dark

  14. 2 c Water

  15. 1 1/2 c Soy sauce, light

  16. 3/4 c Molasses, dark

  17. 1/2 ts Galangal, ground

  18. 1/2 ts Cilantro, ground

  19. 1/2 ts Pepper, black

  20. This one isn't for the barby, but I thought I'd pass it on anyway.

  21. Don't be deceived by the simplicity of this recipe. It's one of the

  22. very best sweet and sour rib recipes I've run across as well as being

  23. one of the easiest. The taste of the ribs shines through rather than

  24. being overwhelmed as it often is with more complex sweet and sour

  25. recipes.

  26. Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar

  27. dissolves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches

  28. 200F on a candy thermometer.

  29. Reduce the heat to low, stir in the soy sauce, molasses, galangal,

  30. cilantro, and pepper, and simmer for 3 minutes. Remove from the

  31. heat; let cool.

  32. Strain the sauce through a fine sieve set over a bowl. Sauce will

  33. 2 to 3 months if tightly covered.

  34. Posted by Stephen Ceideberg; October 5 1992.

  35. MMMMM

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