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Chinese Sweet and Sour Spare Ribs

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"This sweet and sour dish is made with tender and succulent spare ribs. The whole family will love these sticky ribs."
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51 m servings 367 cals
Original recipe yields 4 servings


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  1. Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large bowl. Marinate in the refrigerator for 20 minutes.
  2. Heat oil in a wok or deep saucepan over medium-high heat. Cook ribs in the hot oil until golden brown and no longer pink in the center, about 10 minutes.
  3. Bring remaining 1 teaspoon rice wine, sugar, and water to a boil in a saucepan. Stir in ribs; reduce heat and simmer until flavors combine, about 5 minutes. Stir in black vinegar. Increase heat to high; cook and stir until sauce thickens and coats the ribs, 1 to 2 minutes.


  • Cook's Note:
  • Black vinegar is a dark vinegar made of glutinous rice and malt, popular in Chinese cuisine. You may find it in Asian shops or online. In a pinch, use malt vinegar.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 367 calories; 26 g fat; 17.8 g carbohydrates; 14.9 g protein; 60 mg cholesterol; 643 mg sodium. Full nutrition

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