Slow Cooker Sweet And Sour Country Style Ribs


Umamicart co-founder Andrea Xu shares a recipe for the version of the Chinese classic she grew up eating


A signature dish in southern China, where the cuisine tends lớn be a bit sweeter and more delicate than it is in the north, sweet and sour pork ribs (“tang cu pai gu“) are typically enjoyed in restaurants, as they can be a bit tricky khổng lồ perfect at home.

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That’s where Andrea Xu, the CEO và co-founder of online one-stop Asian product shop Umamicart, first had the classic cuisine as well. Her experience with the dish does come with a caveat: the restaurant where she first tasted sweet và sour pork ribs belonged to lớn her parents, and the recipe was her father’s. Another caveat? The restaurant was in Spain.

“My first memory of sweet and sour ribs is walking into the kitchen as a kid and seeing my dad with a giant-size wok cooking this dish in bulk for his entire team at the Chinese restaurant my parents owned in Spain,” Xu tells “The smell of it was so awesome. It was just for family meal at the restaurant. This was not the recipe that would be shared with customers. In our restaurant, the sweet và sour ribs looked very different. They were battered và deep-fried in a citrus syrupy sauce.”

The version of the popular pork dish Xu’s father made when she was growing up, which she has shared the recipe for below, gets its sourness from Chinese đen vinegar & a bit of a kick from an ingredient that isn’t typically found in sweet và sour ribs.

“We eat a lot of spicy food in my home, so in my family, we make it with thai chili peppers.,” Xu says. “For me, that adds another layer because now you have sweet, sour and spice. This dish typically doesn’t include that, but my mom loves to lớn eat spicy, so my dad finds a way lớn incorporate spice in a lot of the dishes he makes. I think in this one it is very unexpected, because there’s already so much going on with sweet & sour, but then when you have it, it’s really not too much. Adding spice really elevates the other two flavors.”

Pork is lucky to end up as sweet and sour ribs.

A true triple threat to the taste buds, the dish’s sauce doesn’t just go well with pork ribs, according lớn Xu.

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“The caramelization you get with black vinegar is very different than the caramelization that you would get just with sugar,” she says. “It almost becomes lượt thích a dark sticky paste that still looks lượt thích a sauce. When you set it with rice, it’s just the perfect combination. I would definitely recommend saving that sticky sauce khổng lồ pair with any leftover rice you have. That’s something I used to love as a kid because I didn’t lượt thích meat so much. My dad would give me the juice on vị trí cao nhất of rice and other foods I liked like scrambled eggs. Kids can be picky eaters, so that’s a good hack.”

Even though she’s not a kid with a picky palate anymore, Xu still enjoys her dad’s recipe.

“He definitely got it passed down to lớn him. He’s been a really good cook since he was young,” she says. “He makes noodles, dumplings & buns from scratch and all of that. So he has a lot of recipes he learned from his family that he just enjoys cooking. He loves to make recipes that he grew up eating or recipes that remind him of something special or that his family would make for him when it was a special day. This dish is something that we make when everyone’s kind of just fiending for comfort food. If we really want decadent, this is what my dad will make.”

Umamicart, which is part of Gold House, a spring 2021 accelerator program launched by a nonprofit collective of Asian founders, artists and entrepreneurs, is donating a portion of its proceeds to organizations like the AAPI Community Fund that are working lớn stop the recent flood of violence against Asian communities in the United States. So if you use the service (which has all the ingredients for Xu’s ribs in a new $45 bundle), you’ll be beefing up your pantry or fridge as well as indirectly helping out a good cause.

Help the world by making some pork ribs — & use this recipe to bởi it.

Andrea Xu’s Sweet và Sour Pork Ribs


2 lb pork spare ribs2 tbsp dark soy sauce1 tbsp light soy sauce1 tbsp Chinese đen vinegar1 tbsp sugarSalt lớn taste2 tbsp Shaoxing cooking wine, divided2 ginger knobs (5-10 slices)1 bunch of scallions (white part only), plus more for garnish3 tbsp oil2 cups waterRed bầu chili peppers (if you want to địa chỉ a bit of a kick)


Wash the ribs và pat them drySalt the ribs on all sides, then let rest for one hour in the fridge.In a large bowl, stir together the light soy sauce and 1 tbsp Shaoxing cooking wine. Add the ribs and let marinate for 15 minutes.When ready to cook, make sure the ribs are at room temperature. Cut them into small chunks (if you can’t, large is OK too).In a large pot, địa chỉ cửa hàng water & ribs & bring khổng lồ a boil. Boil for about 10 minutes, depending on how soft you lượt thích your meat. Drain the water & rinse the ribs, then pat them dry.In a clean skillet, heat 1 tbsp oil over medium heat, add ginger và scallions and cook until fragrant (two to lớn four minutes). Remove ginger và scallion lớn a plate and set aside.Add another 1 tbsp oil khổng lồ the skillet, turn heat to high, and showroom the ribs. Cook on both sides until nicely browned, then showroom sugar, water, remaining 1 tbsp Shaoxing cooking wine, dark soy sauce, Chinese đen vinegar, & the ginger và scallions previously mix aside. địa chỉ chopped red thai chili peppers if you want a kick. The ribs should be covered halfway with liquid. Turn the heat to lớn the lowest setting and let simmer for 30 minutes, covered.After 30 minutes, kiểm tra the tenderness of the ribs. If you are satisfied, take the lid off và turn the heat to lớn high. Reduce the sauce until it’s a bit sticky, then adjust soy sauce/vinegar/sugar khổng lồ taste.Remove the pieces of ginger, if desired. Plate and garnish with more chopped scallions.