Family Secret Sweet and Sour Ribs Recipe FINALLY Revealed! скачать в хорошем качестве

Family Secret Sweet and Sour Ribs Recipe FINALLY Revealed!

Get ready for the most delicious ribs of your life with this simple 4 ingredient recipe! You won't believe how easy it is to make these authentic sweet and sour ribs at home. Essential ingredients Link: shaoxing cooking wine ------ https://amzn.to/4hvFsuI Chinese black vinegar ------- https://amzn.to/4hP9eKL Soy Sauce -------- https://amzn.to/3Ewx0wU yellow rock sugar ------ https://amzn.to/4aTHpi9 Ingredients: • For the Ribs: 1&1/2 pounds pork ribs Water (for soaking) Hot boiled water (for cooking) • For the Sauce: 1 tablespoon Shao Xing cooking wine 2 tablespoons soy sauce 3 tablespoons yellow rock sugar 4 tablespoons black vinegar • For Garnish: Toasted sesame seeds Finely minced scallions (optional) Instructions: 1. Prepare the Ribs: Begin by soaking the ribs in a large bowl of water for 2 hours. This helps to release blood and impurities from the meat. Change the water once during this soaking period for optimal results. After soaking, clean the ribs by rubbing them a few times in the water, then drain the water. 2. Dry the Ribs: Use paper towels to dry the ribs as much as possible. Set them aside for later use. 3. Prepare the Sauce: In a bowl, combine the following ingredients in the ratio of 1:2:3:4: 1 tablespoon Shao Xing cooking wine 2 tablespoons soy sauce 3 tablespoons yellow rock sugar 4 tablespoons black vinegar Mix all the ingredients together, then set the sauce aside. 4. Add Flavor: Slice 3-4 thicker slices of fresh ginger. These will add aromatic flavor to the dish. 5. Garnishing: Once the ribs are cooked and ready to serve, garnish with toasted sesame seeds and optionally sprinkle finely minced scallions on top for added freshness and flavor. ________________________________________ Cooking Instructions for Sweet and Sour Ribs 1, Add 2-3 tablespoons of neutral oil to a pot. Wait until the oil reaches a light smoke. 2, Add the ginger slices to the pot and cook over medium heat. Sauté until the ginger releases its aroma and develops a crust on both sides. 3, Add the Ribs, Toss them frequently to slowly cook off the moisture. This should take about 5-8 minutes. Continue tossing until the ribs develop an amber crust and noticeably shrink as moisture is cooked off. 4, Incorporate the Sauce, Pour the prepared sauce into the pot immediately.Toss the ribs to evenly coat them with the sauce and cook off the raw aroma over medium heat. This process will take another 5-8 minutes. You will notice the ribs developing a deeper color, and the sauce beginning to thicken. 5, Add Water: Once the sauce thickens, add boiled hot water until the water level is just above the ribs. Stir gently to mix the water with the ribs and sauce. 6, Simmer the Ribs: Cook uncovered for 2 minutes, then cover with a lid and reduce the heat to medium-low. Let the ribs simmer slowly for a minimum of 50 minutes. This allows the flavors from the sauce to penetrate the ribs, making them tender. 7, Thicken the Sauce: After 50 minutes, remove the lid and increase the heat to medium-high to thicken the remaining broth in the pot. Cook for about 2-3 minutes. If using a cast iron pot or Dutch oven, turn off the heat after 2 minutes and rely on the residual heat to finish cooking. Be sure to frequently toss the ribs during this time to ensure even coating and prevent burning. 8, Final Touches: If desired, leave some sauce in the pot to spread over rice or for dipping bread. Once the ribs are done, pour 1 tablespoon of black vinegar around the edge of the pot and give a few quick tosses before removing the ribs. 9, Plate and Garnish: Plate the ribs and garnish with toasted sesame seeds. Optionally, add finely minced scallions for extra flavor. Important Tips: • Use hot boiled water when simmering the ribs. • Always use Chinese black vinegar and yellow rock sugar for the best flavor; avoid granulated sugar and white vinegar. • Check the description for links to the best ingredients for this dish.