Shanghai Style Sweet & Sour Ribs
Serving Size : 1
Ingredients for prepare Shanghai Style Sweet & Sour Ribs
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | pounds | pork spareribs - cut across |
into 1 1/2 inch length
peanut oil
shanghai style sweet & sour ribs |
| 1/2 | cup | sugar |
| 1/3 | cup | Chinese rice vinegar |
| 1 | teaspoon | salt |
| 1 | tablespoon | dark soy sauce |
| 2 | cups | sugar - brown, dark |
| 2 | cups | water |
| 1 1/2 | cups | soy sauce - light |
| 3/4 | cup | molasses - dark |
| 1/2 | teaspoon | galangal - ground |
| 1/2 | teaspoon | cilantro - ground |
| 1/2 | teaspoon | pepper - black |
recipe Shanghai Style Sweet & Sour Ribs
This one isn't for the barby, but I thought I'd pass it
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on anyway. Don't be deceived by the simplicity of this recipe. It's one of the very
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best sweet and sour rib recipes I've run across as well as
Shanghai Style Sweet & Sour Ribs
being one of the easiest. The taste of the ribs shines through rather than being overwhelmed as it
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often is with more complex sweet and sour recipes. Combine and sugar and water in a 2-quart stainless
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steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat
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to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches
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200F on a candy thermometer. Reduce the heat to low, stir in the soy sauce, molasses,
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galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool.
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Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature for 2
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to 3 months if tightly covered.
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