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