Sweet and sour spare ribs

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Sweet and sour spare ribs
Sweet and sour spare ribs
Servings:Serves 4
Calories per serving:665
Ready in:1 hour 40 minutes
Prep. time:1 hour 10 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013

A simple and tasty way to serve economic spare ribs. Serve as a starter with finger bowls and napkins or as a main course with plain boiled rice.


Ingredients

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Method

  1. Cut the ribs into individual chops, if they are long, cut them in half lengthwise too.
  2. Marinade the ribs or escalopes of pork tenderloin fillet in lemon juice, 1 teaspoon of crushed Szechuan peppercorns and a little salt for an hour or so to tenderise.
  3. Heat the oil in a wok and brown the ribs for 4 minutes, turning often.
  4. Add the water and vinegar, the remaining teaspoon of crushed Szechuan peppercorns, the crushed chili and bring to the boil and simmer until properly cooked (about 10 to 15 minutes) - just 5 minutes if using thin fillet.
  5. Remove the ribs set to one side, leaving a little liquid/oil in the wok.
  6. Add the onions and peppers and sautée for a few minutes.
  7. Pre-mix the cornflour in a little cold water.
  8. Add the pineapple juice, salt, jaggery, soy sauce to the wok, stir in the cornflour and mix well.
  9. Cook for 5 minutes, stirring often as the mixture thickens.
  10. Add the ribs back to the wok together with the pineapple chunks and simmer for 5 minutes.

Serving suggestions

Serve hot with plain boiled rice or noodles.

Variations

Made this with escalopes of pork tenderloin fillet in place of the spare-ribs as they were on special offer.

Some fresh green vegetables, such as peas would have been nice, added at the very end to contrast with the highly flavoured sauce.

Chef's notes

See also

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