Local Style Sweet Sour Spareribs
- Ready In:
- 2hrs 50mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 4 lbs pork spareribs or 4 lbs pork, rib tips cut into 2 inch pieces
- 2⁄3 cup apple cider vinegar
- 1 1⁄2 cups water
- 2 teaspoons salt
- 1 cup dark brown sugar
- 1⁄4 cup soy sauce
- 6 garlic cloves, minced
- 2 ounces piece fresh ginger, peeled and finely minced
- 1⁄4 cup chinese fermented black beans, rinsed to remove excess salt and rough chopped
- 20 ounces pineapple chunks
- 1 cup daikon radish, peeled, cut long ways into quarters, then sliced 1/8 inch thick
- 1 cup all purpose flour for dredging spareribs
- 3 tablespoons oil (for frying)
- 3 tablespoons cornstarch
- 2 1⁄2 tablespoons water
directions
- Cut spareribs into 1.5"-2" pieces or have your butcher cut the ribs for you.
- Dredge spareribs in flour and brown them in a thick gauge pot large enough to hold all the ribs. You will probably have to brown the ribs in small batches.
- When all ribs are browned, place spareribs back into pan and add in the cider vinegar, water, salt, sugar, shoyu, garlic, ginger and Chinese black beans. Bring to a boil then simmer gently until the ribs are tender, approximately 1- 1 ½ hours.
- Add pineapple chunks with juice into pan and sliced dikon and cook until the dikon in tender.
- Combine cornstarch with water and add to spare ribs. Bring sauce to a full boil to properly thicken the sauce until the sauce is shiny and slightly thickened.
- Note: This dish is best when cooked a day in advance' refrigerated overnight an defatted. Serve over rice. Traditionally it is plated over shredded cabbage. to absorb the oil. Hot Oolong tea is served with the meal.
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RECIPE SUBMITTED BY
<p>I was lucky to be born in Hawaii and I work as an ICU nurse in Honolulu. I love gardening and I have the sagging bookshelf full of books to prove it. I also love to bake, but I'm not really a good cook unless I have a recipe. I also have over 200 cookbooks and the cabinet is full!</p>