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Sweet and Sour Spare Ribs (糖醋排骨)

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Sweet and Sour Spare Ribs is a famous Shanghai dish, widely consumed by all citizens of the country and quite popular with the tourists. This dish is rather easy to prepare, very tasty, flavoring and hearty.

There are many variations of recipes for this dish which contain “short-cut” spare ribs, all sorts of vegetables and accompanying sauces. The most traditional, however, has amongst the basic ingredients the following: spare ribs, sugar, handful of chopped scallions (for garnish), vinegar, rice wine, sesame oil and soy sauce which can be substituted by any other sauces, all according to the consumer’s taste and wishes. The preparation implies cutting the ribs in between the bones and place the small pieces in a large bowl of water, after what bring it to a boil and cook over a high flame until tender (the cooking liquid is reserved). The oil is heated in a wok and the ribs are fried for at least 5 minutes until golden, after what they are set aside. A clean pan is then used and heated once again till hot. The spare ribs are mixed with vinegar, soy sauce, sugar and rice wine, covered with the reserved cooking liquid and simmered for about 45 minutes. The pieces are stirred and coated as the sauce thickens and gets shiny. The dish is decorated with scallions and left to cool before eating. It is served independently as a rather hearty starter along with various main course dishes.

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