Chinese Sweet and Sour Ribs

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Sweet and sour ribs (tang cu pai gu) is a tasty and straightforward Chinese dish that you can serve as either an entree or an appetizer.  The ribs are cut into segments 1-2 inches long (you can ask your butcher to cut them).  The most important part of the recipe is the ratio of sauce ingredients; you can scale them up and down depending on how salty you like your food.

 

Chinese Sweet and Sour Ribs

Yield: 2-4 servings, depending how much meat you eat

  • 2.5 lbs pork baby back ribs, cut into 1-2 inch segments
  • 1 tablespoon rice wine
  • 2 tablespoons sugar
  • 3 tablespoons vinegar
  • 4 tablespoons soy sauce
  • 5 tablespoons water

 

  1. In a large pot, boil ribs briefly (5-10 minutes) until a bunch of gunk forms on the surface of the water.
  2. Pour out hot water and rinse ribs with cold water.
  3. Transfer ribs to a non-stick pot and add rice wine, sugar, vinegar, soy sauce, and water.
  4. Stir everything together with a wooden spoon.
  5. With the lid on, bring to a boil and simmer for 40 minutes.
  6. Turn the heat to high, remove the lid, and let the liquids boil off, stirring from time to time.
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