Shanghai Style Sweet & Sour Ribs

Recipe Ingredients

3 lbs	1362g / 48oz	Pork spareribs - cut across
		Into 1 1/2 inch - length
		Peanut oil
1/2 cup	99g / 3.5oz	Sugar
1/3 cup	78ml	Chinese rice vinegar
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Dark soy sauce
2 cups	396g / 13oz	Sugar - brown, dark
2 cups	474ml	Water
1 1/2 cups	355ml	Soy sauce - light
3/4 cup	177ml	Molasses - dark
1/2 teaspoon	2.5ml	Galangal - ground
1/2 teaspoon	2.5ml	Cilantro - ground
1/2 teaspoon	2.5ml	Pepper - black

Recipe Instructions

This one isn't for the barby, but I thought I'd pass it on anyway. Don't be deceived by the simplicity of this recipe. It's one of the very best sweet and sour rib recipes I've run across as well as being one of the easiest. The taste of the ribs shines through rather than being overwhelmed as it often is with more complex sweet and sour recipes.

Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200F on a candy thermometer. Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool.

Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature for 2 to 3 months if tightly covered.

Source:
Nancy Lam's Wok Wiz

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