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Chinese Takeout-Style Sweet and Sour Spare Ribs

Serious Eats Chichi Wang Post a comment

Spare-ribs, deep-fried so they are golden brown and a little crisp, are simmered in soy sauce and sugar. The mixture reduces into a syrupy glaze. At the last moment, spoonfuls of Chinkiang Vinegar are mixed in, imparting a subtle degree of sourness. More

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