Universal Appeal Across Tastes and Ages
As someone who’s hosted dinners at home, I’ve discerned that certain dishes transcend the barriers of age and personal taste preferences. Among them, Sweet and Sour Ribs are undeniably the crowd-pleaser, without any contenders.
A Feast for the Senses:
Stirring Excitement at the Table
Each time I present this dish, it instigates a delightful upheaval at the table. Adults and children alike abandon etiquette as they eagerly compete for a piece of the succulent ribs, and in the blink of an eye, a heap of these glazed treasures vanishes.
Recipe Versions:
Embracing Diversity in Flavor
While there are myriad versions of Sweet and Sour Ribs – from the elaborate restaurant style, a variant favoring the Southern palate akin to Jiangsu and Zhejiang tastes, to innovative twists like adding tomato sauce – I’m here to share my “Foolproof Lazy Version of Sweet and Sour Ribs”. This iteration promises incredible ease, foregoing steps like blanching and deep-frying, saving ample time without sacrificing flavor. Armed with the “Golden Ratio” of 1, 2, 3, 4 (which I’ll detail in the steps), you’re guaranteed to replicate restaurant-class ribs, even if you’re a complete novice!
Gathering Ingredients:
Selecting the Essentials
For this delectable dish, you will need:
- Pork spare ribs (500 grams)
- Cooking wine (1 tablespoon, with each tablespoon being 15 ml)
- Salt (3 grams)
- Soy sauce (2 tablespoons)
- Rice vinegar (3 tablespoons)
- White sugar (4 tablespoons)
- Ginger slices
The Recipe Steps:
Effortless Mastery in the Kitchen
- Beginnings of Flavor
Clean and pat the ribs dry, setting them aside. - Aromatic Foundations
Heat a dash of oil in a pot and infuse it with the aroma of ginger slices. - Browning the Ribs
Add the ribs, sautéing until they change color and achieve a golden-brown hue. - Golden Ratio Magic
Add seasonings in the following sequence: one tablespoon of cooking wine, two tablespoons of soy sauce, three tablespoons of rice vinegar, and finally, four tablespoons of white sugar. Mix well to incorporate. - Simmering to Perfection
Pour enough boiling water to submerge the ribs, then simmer on medium-low heat for 20 minutes. - Intense Flavor Finish
After simmering, add salt and switch to high heat to thicken the sauce until it’s rich and glossy. Garnish with sesame seeds before serving (discard the ginger slices and keep stirring the ribs to avoid charring at this stage).
Tips for Success:
- Choice of Ribs
Opt for pure pork spare ribs, ideally with cartilage. This cut is tender and best suited for Sweet and Sour Ribs. - Dry Ribs Pre-Sauté
Dry the ribs thoroughly before frying to prevent splattering and scalding. - Evenly Spread Aromas
When adding cooking wine, pour it along the sides of the pot for an even distribution of flavor. - Taste to Your Liking
The amount of vinegar and sugar in the Golden Ratio can be adjusted to suit your taste preferences. For a tangier flavor, use four tablespoons of rice vinegar and three tablespoons of white sugar. - For a Deeper Hue
If you prefer a darker color, add a bit of dark soy sauce when seasoning with salt after the ribs are simmered.