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Ingredientes
- 3 lb Pork spareribs, cut across
- Â Â into 1 1/2 inch, length
- Â Â Peanut oil
- 1/2 c. Sugar
- 1/3 c. Chinese rice vinegar
- 1 tsp Salt
- 1 Tbsp. Dark soy sauce
- 2 c. Sugar, brown, dark
- 2 c. Water
- 1Â 1/2 c. Soy sauce, light
- 3/4 c. Molasses, dark
- 1/2 tsp Galangal, grnd
- 1/2 tsp Cilantro, grnd
- 1/2 tsp Pepper, black
Direcciones
- This one isn't for the barby, but I thought I'd pass it on anyway.
- Do not 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-qt stainless steel saucepan and bring to a boil over moderate heat, stirring till the sugar dissolves.
- Increase the heat to high and cook briskly, uncovered, for 5 min or possibly till 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 min. Remove from the heat; let cold.
- 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.
