* 500 g spare rib * 1 star anise * 3 slices ginger * 15 ml vnegar * 10 ml light soy sauce * 25 g suger * 15 ml cooking wine * 4 g salt * 1 scallion * 30 ml lard * 50 g white sugar
**INSTRUCTIONS:**
1. cut the ribs about three centimeters long 2. slice the ginger 3. fry ginger slices in oil 4. grease the lower ribs until the bones are closed, and remove the oil control. this step is done to seal the gravy and bone marrow. therefore, do not blanch the ribs, and the meat aroma of the blanched ribs will be reduced by at least half. 5. put water in the pot to boil, the water has just reached the ribs, put enough water at one time, do not add cold water halfway. add the ribs, add dark soy sauce, light soy sauce, aged vinegar, cooking wine, sugar, salt, star anise, green onion. hot water must be used here, hot water can make the meat delicious, and if cold water is put into the pot, the gravy will go to the soup. there is also a time to boldly and quickly add aged vinegar, this is to make the meat delicious and the bones are soft, and there is no need to worry that the meat will become sour, because the acid will volatilize during the simmering process. 6. simmer over low heat until the soup is thick, with some juice left, and the ribs are served. if there is more water left, you can shorten the time by collecting juice over a high fire. 7. put a small amount of lard in a pan, put white sugar and melt over low heat 8. when the sugar becomes like this, pour the ribs into it 9. drizzle balsamic vinegar along the side of the pan and mix well, as there is juice and simmer for one minute out of the pan 10. the authentic wuxi sweet and sour ribs are sweet and sour on the outside and salty on the inside, the meat is crispy, even the bones are full of juice, every time my husband and i have to crush and suck the bones dry. 11. let’s get a piece
1 Comment
**Recipe here originally:**[**wuxi sweet and sour pork ribs**](http://www.comfortfoodworld.com/wuxi-sweet-and-sour-pork-ribs.html)
**INGREDIENTS:**
* 500 g spare rib
* 1 star anise
* 3 slices ginger
* 15 ml vnegar
* 10 ml light soy sauce
* 25 g suger
* 15 ml cooking wine
* 4 g salt
* 1 scallion
* 30 ml lard
* 50 g white sugar
**INSTRUCTIONS:**
1. cut the ribs about three centimeters long
2. slice the ginger
3. fry ginger slices in oil
4. grease the lower ribs until the bones are closed, and remove the oil control. this step is done to seal the gravy and bone marrow. therefore, do not blanch the ribs, and the meat aroma of the blanched ribs will be reduced by at least half.
5. put water in the pot to boil, the water has just reached the ribs, put enough water at one time, do not add cold water halfway. add the ribs, add dark soy sauce, light soy sauce, aged vinegar, cooking wine, sugar, salt, star anise, green onion. hot water must be used here, hot water can make the meat delicious, and if cold water is put into the pot, the gravy will go to the soup. there is also a time to boldly and quickly add aged vinegar, this is to make the meat delicious and the bones are soft, and there is no need to worry that the meat will become sour, because the acid will volatilize during the simmering process.
6. simmer over low heat until the soup is thick, with some juice left, and the ribs are served. if there is more water left, you can shorten the time by collecting juice over a high fire.
7. put a small amount of lard in a pan, put white sugar and melt over low heat
8. when the sugar becomes like this, pour the ribs into it
9. drizzle balsamic vinegar along the side of the pan and mix well, as there is juice and simmer for one minute out of the pan
10. the authentic wuxi sweet and sour ribs are sweet and sour on the outside and salty on the inside, the meat is crispy, even the bones are full of juice, every time my husband and i have to crush and suck the bones dry.
11. let’s get a piece