braised sweet and sour ribs
My favorite cooking method is braising. So no surprise, I’m posting another braising recipe, yes even for ribs. In the US, pork ribs are normally smoked but in Asian cuisines, ribs can be braised, steamed and even cooked in soups.
Growing up I’m used to having ‘red cooked’, aka braised in soy sauce, pork all the time. Each family has their own versions. But to make it myself, if I didn’t know all the right proportion of the ingredients, my dish may not taste like the beloved dish of my childhood.
My go to Chinese cook book, ‘The Wisdom of the Chinese Kitchen’ by Grace Young is the exact book I needed. Grace is a first generation Chinese who grew up in San Francisco. She was determined to learn and record from her parent’s and her extended family & friends the traditional home style Chinese recipes that she enjoyed growing up. Like Grace, I wanted to replicate and hopefully pass on the delicious traditional Chinese dishes. She did the work for me!
Grace’s braised sweet & sour ribs recipe is always a huge hit in my family. I make a big batch of at least 2 racks which just about triples her recipe. I don’t triple the sugar but use about 7 tbsp rather than 9 tbsp if I triple the recipe. I also like to much more water until at least most of the ribs are covered with water.
The ribs are fall off the bone tender and a perfect blend of sweet, savory and sour. No one flavor stands out and dominates. Best of all, it requires no browning and is so very simple.
Eat it with a big bowl of steaming rice and some cooking marinated radishes and Korean seasoned spinach.
ingredients
• 2 racks of spareribs or baby back ribs ~ 5-6 lbs
• 7-9 tbsp sugar
• 6 tbsp light soy sauce
• 3 tbsp dark soy sauce
• 3 tbsp Chinese red rice vinegar or red wine vinegar
• 3 tbsp ketchup
• 3 tbsp Shao Hsing cooking wine or sherry
• 1 1/2 cup of water
cooking steps
Cut the racks into individual rib. Rinse & dry with paper towel.
Put all ribs into large Dutch oven. Sprinkle with sugar. Let sit for 1/2 hour. Sugar will tenderize the ribs.
Pour our excess juice accumulated.
Add and combine light and dark soy sauce, red vinegar, ketchup, cooking wine and water to the pot. Cover and bring to boil over high heat. Reduce heat to medium-low and simmer for 1 1/2 hours. Turn ribs occasionally to coat all parts of rib with even color. Add more water if necessary. Ribs are done if tender when pierced with a knife and sauce should be thick enough to coat a spoon.
Serve with rice and veggies.
