SHANGHAI SPARE RIBS RECIPES

Name: Shanghai Sweet and Sour Spare Ribs
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: ?For The Pork Ribs? ? ?; 3 lb Pork Ribs; ½ tsp Salt; 1 Qt Cooking Oil? ?? ?? ?? ?? ?? ?? ?; ?Simmer The Pork Ribs? ? ?; 2 tbsp Cooking Oil; ½ cup Crystal Sugar; ¾ cup Shaoxing Wine; ¼ cup Ginger, Sliced; 3 stalk Green Onion; ¼ cup Crystal Sugar; ½ tsp Salt; 1 tbsp Light Soy Sauce; ½ cup Sweet Black Rice Vinegar; 1 cup Water? ?? ?? ?? ?? ?? ?? ?? ?; ?After Simmer The Pork Ribs? ? ?; 2 tbsp Sweet Black Rice Vinegar; 1 tsp Sesame Oil

SHANGHAI SWEET AND SOUR SPARE RIBS | CHINESE CUISINE ...

Shanghai Sweet and Sour Spare Ribs | chinese cuisine ... image

Shanghai Sweet and Sour ribs is an iconic dish from the Chinese south. With its signature sweet and sour tanginess, it is very prominent in Chinese cuisine. This recipe will show you how to make a rich Shanghai Spare Rib that is rich in flavor.

Total Time 50 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

?For The Pork Ribs? ? ?
3 lb Pork Ribs
½ tsp Salt
1 Qt Cooking Oil? ?? ?? ?? ?? ?? ?? ?
?Simmer The Pork Ribs? ? ?
2 tbsp Cooking Oil
½ cup Crystal Sugar
¾ cup Shaoxing Wine
¼ cup Ginger, Sliced
3 stalk Green Onion
¼ cup Crystal Sugar
½ tsp Salt
1 tbsp Light Soy Sauce
½ cup Sweet Black Rice Vinegar
1 cup Water? ?? ?? ?? ?? ?? ?? ?? ?
?After Simmer The Pork Ribs? ? ?
2 tbsp Sweet Black Rice Vinegar
1 tsp Sesame Oil

Steps:

First cut the ribs into strips and sprinkle with 1/2tsp of salt.
Heat up the pan and add oil, put the ribs in the pan and fry both sides on medium heat. Fry them until it is crispy and the surface is golden brown.
Add a little oil in the pot. Turn on the low heat, pour 1/2 cup of rock sugar and stir continuously until the sugar is completely melted. At this step, pay attention to the fire so that it is not too high, otherwise the sugar will burn easily.
Then put the ribs back into the pot and stir evenly with the syrup to make the ribs colored evenly.
Then add in the Shaoxing cooking wine. After boiling, add the green onion, ginger, rock sugar 1/4 cup, salt 1/2 tsp, light soy sauce, Zhenjiang vinegar and water.
After boiling, lid the pot and simmer with the low heat for 30 minutes.
Finally, turn on the high heat to collect the juice, then add Zhenjiang vinegar (the purpose is to add the flavor of the vinegar) and sesame oil. Mix well to complete.
Enjoy!

SHANGHAI-STYLE PORK RIBS | BETTER HOMES & GARDENS

Shanghai-Style Pork Ribs | Better Homes & Gardens image

These drippy ribs balance in the tasty spot between sweet and savory, making them almost addicting.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 8 hours 40 minutes

Prep Time 40 minutes

Number Of Ingredients 11

Ingredients

1 8 ounce jar hoisin sauce
¾ cup packed brown sugar
½ cup soy sauce
½ cup tomato paste
? cup dry sherry
¼ cup bottled minced garlic (24 cloves)
4 teaspoons bottled hot pepper sauce
¼ teaspoon five-spice powder
2 - 2?½ pound pork loin back ribs, cut into individual ribs
2 tablespoons finely snipped fresh chives
Hot cooked Chinese noodles (optional)

Steps:

In a bowl combine hoisin sauce, brown sugar, soy sauce, tomato paste, sherry, garlic, hot pepper sauce, and five-spice powder. Place ribs in a 3-1/2- or 4-quart slow cooker. Pour hoisin sauce mixture over ribs, tossing to coat.
Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours. Using tongs, transfer ribs to a platter. Cover with foil to keep warm.
Transfer cooking liquid to a small saucepan. Skim off fat. Bring to boiling; reduce heat. Simmer for 15 to 18 minutes or until liquid is reduced to 1 cup. Return ribs to slow cooker, add reduced liquid and toss to coat. Keep warm, covered, on warm setting or low-heat setting for up to 1 hour.
Sprinkle ribs with chives. If desired, serve with hot cooked Chinese noodles.

Nutrition Facts : Calories 506 calories, CarbohydrateContent 53 g, CholesterolContent 76 mg, FatContent 22 g, ProteinContent 19 g, SaturatedFatContent 8 g, SodiumContent 2237 mg, SugarContent 41 g

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