Sweet And Sour Spareribs Recipe - Cooking Index
Sweet And Sour Spareribs Recipe - Cooking Index
| 1 lb | 454g / 16oz | Spareribs |
| Marinade | ||
| 1 tablespoon | 15ml | Light soy sauce |
| 1 teaspoon | 5ml | Fish sauce |
| 1 teaspoon | 5ml | Black pepper, freshly ground |
| 1 tablespoon | 15ml | Cornstarch |
| 1 tablespoon | 15ml | Rice wine |
| Sweet & Sour Sauce | ||
| 1/2 cup | 31g / 1.1oz | Tomato catsup |
| 1/4 cup | 59ml | Freshly grated ginger |
| 1 tablespoon | 15ml | Rice vinegar |
| 1 tablespoon | 15ml | Palm sugar |
| 1 teaspoon | 5ml | Fish sauce |
| 1 teaspoon | 5ml | Black pepper, freshly ground |
| 3 cups | 711ml | Beef stock |
| You Also Need | ||
| 1/4 cup | 59ml | Chilies - sliced |
| 1/2 cup | 118ml | Fresh pineapple chunks |
| 1/2 cup | 31g / 1.1oz | Onion or shallots - sliced |
| 1/4 cup | 59ml | Pickled ginger - shredded |
| 1/2 cup | 31g / 1.1oz | Chopped tomato |
This originated in a recipe my wife collected when she was a schoolgirl. Since the Fourth of July is coming I thought I'd post it to the usual groups I use.
The chilies can be either prik ki nu (birdseye chilies, or habaneros or Scotch Bonnets) if you like a hot flavor, or prik chi fa (jalapenos) if you want a sweet picquante sauce.
Method
Mix the marinade ingredients and marinade the ribs for 4-6 hours in a cool place. Drop the tomatoes in boiling water to loosen the skins, and peel and quarter them, then discard the seed pulp and chop the 'meat' to yield half a cup. Fry, broil, or barbeque the ribs until golden brown. In a small saucepan or wok mix the sweet & sour sauce ingredients, and bring to a boil, and then simmer for about 15 minutes until slightly thickened. Strain out any lumps that have formed.
Heat some oil in the wok or a frying pan/skillet until very hot (smoking) and add the chili, pineapple, tomato, onion and ginger, and stir fry until aromatic. Add 1 cup of the sweet & sour sauce mix. In a small bowl combine 1 tablespoon of cornstarch with 3 tablespoons of water, and add this to the mixture to thicken it, then add the remaining sauce.
Transfer the sauce to a sauce jug, and place the ribs on a serving platter. Drizzle a little sauce over the ribs, and deliver the ribs and the jug of sauce to the diners.
Recipe By: Muoi Khuntilanont
Source:
"Discover Thai Cooking" by Chaslin, Canungmai and Tettoni
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