Air

      8

This Sweet và Sour Spare Ribs dish is a mouth-watering appetizer và goes-great-with-cold-beer type of dish from China. Normally, the ribs are deep fried, but I wanted lớn cook a version that didn’t require me to waste 3 cups of cooking oil. If you bởi vì want khổng lồ deep fry the ribs, Curiously Ravenous has a recipe from Ye Ye (Grandfather).

Bạn đang xem: Air

*
*

And I found the perfect recipe in Fushia Dunlop’s Revolutionary Chinese Cookbook: Recipes from Hunan Province. When I first heard about Fushia Dunlop & how authentic và thorough her recipes were, I immediately bought this book và the Land of Plenty: A Treasury of Authentic Sichuan Cooking. If you’re a fan hâm mộ of Chinese cooking, I definitely recommend both books. Ms. Dunlop has another book out which is a memoir, but I haven’t had a chance to lớn read it yet.

About Dark Soy Sauce

*
*

Dark Soy Sauce is not regular soy sauce. It’s labeled Thick or Dark Soy Sauce và it’s more intense, sweeter và less salty than regular soy sauce as it contain molasses. Dark Soy Sauce is used in many Chinese braised dishes.

About Chinese black Vinegar

*
*

Chinese đen Vinegar is an essential ingredient that adds the “sour” khổng lồ the Sweet and Sour Spare Ribs recipe. The best black vinegar is from the Chinkiang Province of China. My family loves khổng lồ dribble the tiniest spoonful into my Mom’s Famous Crispy Egg Rolls (take a bite from one over of the egg roll, spoon a few drops inside.) You can substitute with balsamic vinegar.

Xem thêm: Pin Asus N51Vn Laptop Ba N Lê Laptop Asus N51V Tp Hcm, Bàn Phím Keyboard Asus Vivobook Pro N51Vn

*
*

About the ribs

Traditionally, this recipe is made from spare ribs cut into small, 1 1/2″ pieces. Sometimes these are called “rib tips” at American grocery stores.At Chinese markets, these ribs are pre-cut, & packaged lượt thích this.

*
*

Just use kitchen shears or a knife lớn cut between the bones lớn get rib tips.

*
*

If you are not near an Asian market, you’ll either have to ask your butcher khổng lồ cut them for you (don’t try to do this yourself at home….you’ll just ruin your nice knives), or you can use baby back ribs, và leave them whole, which is what I did.