Sweet and Sour Pork Ribs
- Spare, Baby back, St. Louis-Style or Country-Style Ribs
It is different from many others because we don't blanch the pork ribs.
Blanching the ribs seems to remove a lot of flavor.
For the marinade: at least 2 hrs, preferred over night.
- 1 lb (453 grams) of pork ribs ( Cut 1-2" size )
- Kosher Salt 1/2 tsp
- Fresh Ground garlic : 2 tsp
- Fresh Ground ginger : 1 tsp
- Soy sauce : 1 tbsp
- Chinese cooking wine : 1 tbsp [https://amzn.to/2CaaJFa ]
- Pepper to taste 1/4 tsp
Saute for 8 mins with medium heat
- 2 tablespoons of sesame oil
Add Sugar and stir it well until golden brown and sticky with low-medium heat
- White sugar : 4 tbsp
For the sauce, bring it to boil then simmer for 30 mins until syrupy sauce, bring it to boil again if necessary
- Chinese black vinegar : 3 tbsp [https://amzn.to/2XIWaQr]
- Soy sauce : 2 tbsp
- Water : 1, 1/4 Cups (300ml)
Add vinegar, Mix it well
- 1/2 teaspoon of black vinegar
Garnishes
- Roasted sesame seeds
- Green onions and Cilantro
