Not Your Typical Chinese Sweet and Sour Spareribs (aka. 12345 ribs, 高昇排骨)

final1

SHORT VERSION:

Add pork spareribs (1.5 lb), rice wine (1/4 C), vinegar (2/4 C), sugar (3/4), soy sauce (4/4 C), and water (5/4 C) into a pot (~ 2Qt). Bring to a boil under high heat. Turn heat to low one the liquid reaches a boil. Continue to stew for ~ 1 hr.

Intro:

This is one of the easiest Chinese Spareribs recipes I know. It’s so simple but yet the flavors are so well balanced and the ribs are just fall-off-the-bone tender. This is a must-try dish for everyone!

TIP:

Tip.1

For clean broth, remove the bubbles and foams on the surface once the liquid reaches a boil.

Tip.2

Vinegar and sugar amount can be exchanged (2:3 or 3:2), depending your preference

Tip.3

Adjust the liquid level so it barely covers the pork. If the liquid level is too low, there is a high risk of drying out and burn the ribs.

Going the Extra Mile (G.E.M.)the small steps to take you dish to the next level

G.E.M.1

Sprinkle some chopped scallion (green onion) for final presentation.

Cookware:

  1. Pot (~2 Qt to 4 Qt)
  2. Measuring cup

Ingredients

ingred1

Protein

1. Pork Spareribs (1.5 lb). I am using pre-sliced ribs so it’s easier to fit into the pot.

Vegetable:

2. (optional G.E.M.1) Ginger root (2 slices)

Sauce/condiments/Spices

Units: t = teaspoon, T = tablespoon.

*note* relative ratio is more important the absolute amount.

3. Rice wine (1/4 C)

4. Vinegar (2/4 C)

5. Sugar (3/4 C)

6. Soy Sauce (4/4 C)

7. Water (5/4)

*note* if you are using cooking wine (usually contains 1.5% salt), reduce the amount of soy sauce to adjust for saltiness.

Before Cooking:

Prep.1

prep1

Cut ribs so it can fit into the cooking pot. I recommend buy pre-sliced ribs.

Cooking Steps:

Cooking.1

cook1

Put pot onto the stove, add Add pork spareribs (1.5 lb), rice wine (1/4 C), vinegar (2/4 C), sugar (3/4), soy sauce (4/4 C), and water (5/4 C) into a pot (~ 2Qt). Bring to a boil under high heat.

Cooking.2

cook2

Turn heat to low one the liquid reaches a boil. Remove the foam and bubbles on the liquid surface. Cover and continue to stew for ~ 1 hr.

Turn the heat off and it’s ready to serve!

G.E.M.1 Sprinkle some chopped scallion for final presentation.

final1

Thank you for visiting my blog, easy chinese recipes. Please come visit me at http://myeasychineserecipes.com/

 

 

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