Sweet and sour pork ribs with honey sauce
By MaxDurgan
This was my first time making sweet and sour pork ribs. I didn't look at the recipe. I thought about it because I was afraid it would not be delicious, so I didn't use too many ribs, but I didn't expect it to be perfect... I couldn't help but praise myself... The color, taste, and sauce ratio are very good. Our pig Guangguang said that it was better than Meizhou Dongpo's... PS: Meizhou Dongpo is famous for its sweet and sour pork ribs...
Recipe Recommendations
- pork ribs appropriate amount
- ginger slices appropriate amount
- rock sugar appropriate amount
- vinegar appropriate amount
- honey appropriate amount
- cooked sesame appropriate amount
- soy sauce appropriate amount
Steps for Sweet and sour pork ribs with honey sauce
1
Boil a pot of boiling water, add spices and ginger slices, and fly the ribs to water (I use the stew sauce you can buy in the supermarket and is wrapped in powder paper. It is very convenient to use one packet at a time, so you don't have to add your own spices). After the water boils, cook the ribs for five minutes and remove them for later use.2
Heat the oil, fry the ribs until the skin is yellow and crispy and remove for later use.3
To boil the oil, add ginger slices, rock sugar, soy sauce, vinegar, and honey to stir-fry. Note that ginger slices, rock sugar, and vinegar must be large in large quantities, and soy sauce must be small. For the specific proportion, I use a stir-fried spoon, so it is a stir-fried spoon and half vinegar, 6 slices of ginger, one taol of rock sugar, soy sauce and half a stir-fried spoon, and one spoon of honey. The sauce should be boiled over medium heat. After taking a big soak, add the ribs and stir fry.4
After the ribs turn brown-red, hook in the rice flour, collect the juice and serve on a plate.5
Finally, sprinkle with a little cooked white sesame seeds and serve on a plate.Sweet and sour pork ribs with honey sauce Make Tips
Ah, I really do have a talent for cooking... completely self-taught, wahahaha (a very "J" laugh). After this experience, I think the preserved plum spare ribs I had at a Cantonese restaurant (forgot which one) before are simply my sweet and sour spare rib recipe with the addition of Cantonese preserved plum sauce (that thing you dip roast goose in). I'll give it a try next time.