Entree: China – Guangdong – 糖醋排骨 ➤ Tángcù páigǔ (Sweet-and-Sour Spare Ribs)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) pork spare ribs, cut into 2–3 inch pieces
- 1 large egg
- 2 tbsp (30 ml) Shaoxing wine (or dry sherry)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1.25 g) white pepper
- 1/2 cup (70 g) cornstarch, plus 1 tbsp (8 g) cornstarch for slurry
- Vegetable oil for deep-frying
- 1/3 cup (65 g) granulated sugar
- 3 tbsp (45 ml) rice vinegar
- 2 tbsp (30 ml) light soy sauce
- 1/3 cup (80 ml) water
- 1 tbsp (15 ml) ketchup (optional, for color)
- 2 tbsp (30 ml) water (for cornstarch slurry)
- 2 scallions, sliced (for garnish)

Instructions

1. In a bowl whisk egg with Shaoxing wine, 1 tbsp light soy, sesame oil, salt, and white pepper. Add rib pieces and marinate 30 minutes to 1 hour in the refrigerator.
2. Drain ribs and toss thoroughly in 1/2 cup cornstarch to coat. Heat vegetable oil in a wok or deep pot to 350°F (175°C). Fry ribs in batches 4–5 minutes until lightly golden; remove and drain.
3. Increase oil temperature to 375°F (190°C) and fry ribs again briefly 1–2 minutes until crisp. Drain on a rack.
4. In a skillet or wok over medium heat combine sugar, rice vinegar, 2 tbsp light soy, 1/3 cup water, and ketchup if using. Bring to a simmer until sugar dissolves. Mix 1 tbsp cornstarch with 2 tbsp water to make slurry and whisk into sauce until thickened and glossy.
5. Add fried ribs to the sauce, toss to coat evenly, garnish with sliced scallions, and serve immediately.