Sweet-and-Sour Spareribs

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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These sweet and sour spareribs offer a sophisticated take on a classic takeaway favourite, resulting in tender, succulent meat coated in a rich, glossy glaze. The combination of salty soy sauce, tangy Chinkiang vinegar and warming ginger creates a deeply savoury profile that balances beautifully with the sweetness of the sugar. By parboiling the ribs first, you ensure a clean finish and a melt-in-the-mouth texture that is often missing from quicker cooking methods.

As a high-protein main course, this dish is both satisfying and versatile, making it an excellent choice for a weekend dinner or a special family gathering. The slow-simmering process allows the flavours to penetrate deep into the pork, while the final reduction of the sauce provides a concentrated punch of flavour. Serve these ribs alongside steamed jasmine rice and stir-fried greens for a balanced and comforting homemade meal.

Ingredients for Sweet-and-Sour Spareribs

900g pork spareribs, well trimmed, cut into single ribs (about 8 to 9 ribs)
180ml water
3 बड़े चम्मच चीनी
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger, smashed
2 बड़े चम्मच सोया सॉस
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon dark soy sauce
1 tablespoon Chinkiang vinegar or balsamic vinegar
1 tablespoon ketchup
1/2 चम्मच नमक

How to make Sweet-and-Sour Spareribs

Place spareribs in pot large enough to hold ribs in single layer. Add enough cold water to cover ribs. Bring to boil, spooning off any foam that rises to surface. Boil 1 minute. Transfer ribs to colander; rinse under cold water. Drain.

Wash and dry same pot. Add 180ml water, sugar, ginger, 2 tablespoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and salt to pot. Stir over medium-high heat until sugar dissolves. Add spareribs to pot, turning to coat with sauce mixture (sauce will not cover ribs). Arrange spareribs in single layer in pot; bring to boil. Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons water as needed to maintain liquid level, about 2 hours. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.

Transfer ribs to platter. Boil sauce in pot until reduced to generous 120ml , about 5 minutes. Pour sauce over spareribs and serve.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.