SHANGHAI SWEET AND SOUR PORK SPARERIBS

SHANGHAI SWEET AND SOUR PORK SPARERIBS

 

TIME: 90 MINUTES

 

PORTIONS: 4

 

INGREDIENTS

3 and 1/2 lb./1 and 1/2 kg. pork spare ribs

2 tsps. sea salt

Frying oil

SAUCE

3/4 C. crystal sugar or granulated sugar

1/2 C. Shaoxing rice wine

1 and 1/2 Tbsps. dark soy sauce

1 and 1/2 C. boiling water

1/3 C. Shanghai black rice vinegar

2 scallions cut in pieces

2 Tbsps. sliced ginger

1 tsp. toasted sesame seeds

 

PREPARATION

Pat dry with paper towels the pork spare ribs.

With a sharp knife lift the membrane attached to the bone and pull it in one piece. Remove the fat.

Season it with the sea salt and let it rest for 20 minutes.

Heat up the oil in a frying pan, and fry the ribs until golden brown. Reserve the ribs in a platter.

 

SAUCE

Heat up a stainless still frying pan with a bit of oil, make a caramel melting the sugar until golden brown. Be careful not burn the sugar. If there are small bubbles on top the caramel is because is burned. Discard the caramel if it is burned, otherwise will have a bitter taste.

Add the water to dissolve the caramel keeping your distance from the frying pan. The water will splatter a bit, so be careful not to get burn.

Add, the Shaoxing rice wine, soy sauce, black rice vinegar scallions, and ginger.

Accommodate the ribs in the sauce, bring it to a boil, reduce the heat, cover it, and let it simmer for 50 minutes.

 Remove the cover,and let evaporate part of the liquid to thicken up the sauce.

Serve the ribs in a platter. Strain the sauce and pour it on top of the ribs. Sprinkle with toasted sesame seeds on top.