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Braised Sweet And Sour Spareribs

2

pounds lean pork spareribs, cut into single ribs

3

tablespoons

sugar

2

tablespoons

thin soy sauce

1

tablespoon

black soy sauce

1

tablespoon

Chinese red rice vinegar

1

tablespoon

ketchup

1

tablespoon

Shao Hsing rice cooking wine

1/2

cup

cold water

1

Trim excess fat from the spareribs. Rinse in cold water and

2

pat dry with paper towels until almost dry to the touch. Place

3

spareribs in a 3 quart saucepan. Sprinkle them with sugar and

4

toss to combine. Marinate 30 minutes. Pour off excess liquid.

5

To the same pan, add thin and black soy sauce, vinegar,

6

ketchup, rice wine, and 1/2 cup cold water, and stir to

7

combine. Bring to a boil over high heat. Covered. Reduce to

8

medium-low and simmer, stirring occasionally to make sure the

9

sauce does not dry up (add a little water if necessary), for 1

10

hour, or until the spareribs are tender when pierced with a

11

knife and the sauce is thick enough to lightly coat a spoon.

12

Transfer to a plate and skim excess fat from sauce. Pour sauce

13

over the spareribs. Serve immediately.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (7.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

181.51

Calories From Fat (1%)

1

% Daily Value

Total Fat 0.12g

<1%

Saturated Fat 0.02g

<1%

Cholesterol 0mg

0%

Sodium 1179.96mg

49%

Potassium 155.46mg

4%

Total Carbohydrates 43.84g

15%

Fiber 0.25g

<1%

Sugar 41.56g

 

Protein 2.78g

6%