Small~ Shanghai-style Sweet & Sour Ribs Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
3 lbs: Pork Spareribs *,
Peanut Oil,
1/2 cup: Sugar,
1/3 cup: Chinese Rice Vinegar,
1 tsp: Salt,
1 tbsp: Dark Soy Sauce,
Directions:
* Cut spareribs across bone into 1-1/2 inch lengths.
~------------------------------------------------------
~----------------- Rinse and dry ribs; then cut apart. Heat about 3
cups oil in a wok. When very hot, add ribs in small batches and fry
until brown and crispy, about 5 minutes. Remove and drain.
Combine sugar, vinegar, salt and soy sauce. Remove oil from wok;
return wok to stove and turn heat to high. When hot, add vinegar
mixture. Cook, stirring, over high heat until syrupy. Add ribs; toss
in the mixture until well coated. Serve warm or at room temperature.
Source from luhu.jp
~------------------------------------------------------
~----------------- Rinse and dry ribs; then cut apart. Heat about 3
cups oil in a wok. When very hot, add ribs in small batches and fry
until brown and crispy, about 5 minutes. Remove and drain.
Combine sugar, vinegar, salt and soy sauce. Remove oil from wok;
return wok to stove and turn heat to high. When hot, add vinegar
mixture. Cook, stirring, over high heat until syrupy. Add ribs; toss
in the mixture until well coated. Serve warm or at room temperature.
Source from luhu.jp