To celebrate Chinese New Year, the Think Melissa Team is going to be cooking up these oh-so yummy Tang Cu Pai Gu (Sweet and Sour Ribs). This recipe is sure to start your ‘Year of the Dog’ out right!
- 1 pound spare ribs (cut into 1 to 1.5 inch sections)
- 2 tablespoons cooking oil
- 30-35g mashed rock sugar
- 2 tablespoons light soy sauce
- 2 tablespoons cooking wine
- 3 tablespoon black vinegar
- 1 teaspoon extra black vinegar
- 1 star anise (optional)
- 3 ginger slices
- 4 green onion white parts
- hot water as needed
- ½ tablespoon white sesame seed for garnishing
- Spring onion for garnishing
- Cut ribs into 1 inch to 1.5 inch sections. Place in a pot with cold water. Bring to boil and continue cooking for 2-3 minutes. Transfer out and rinse under running warm water. Set aside to drain.
- Add cooking oil and smashed rock sugar in the wok, heat over the slow fire. Keep stirring until the sugar melts and turns into dark red.
- Add ribs to coat the sugar color, place light soy sauce, cooking wine and black vinegar. Continue stir fry for 2 minutes and pour enough hot water to cover and add ginger, green onion and star anise.
- Cover the lid and simmer for 25 minutes over the slowest fire. Stir once or twice in the process. Pick the ginger, green onion and star anise out in the later stage.
- Turn up the fire and thicken the fire. Keep stirring and stop when the sauce is almost adhered to the ribs. Be carefully in the last minutes, do not get your ribs overcooked.
- Add extra 1 teaspoon of black vinegar and sesame seeds. Combine well.
- Garnish chopped spring onions before serving.
Thank you to www.chinasichuanfood.com for this delicious main course that already has our mouths watering!