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Authentic Sweet and Sour Pork Ribs Recipe – Chinese Tangcu Paigu Delight

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Ingredients

Adjust Servings:
1 1/4 lbs pork baby back ribs cut into one inch segments (get this done at the meat counter)
1/2 tablespoon shaoxing rice wine (optional)
5 tablespoons soy sauce
3 green onions shredded (optional)
4 tablespoons sugar
3 tablespoons chinese black vinegar (or substitute balsamic vinegar)
2 teaspoons cornstarch mixed with 3 t cold water (optional)
1 teaspoon sesame oil (optional)
peanut oil for deep frying

Nutritional information

759.5
Calories
417g
Calories From Fat
46.3g
Total Fat
16.4 g
Saturated Fat
195.6mg
Cholesterol
2760.6mg
Sodium
27.7g
Carbs
0.4g
Dietary Fiber
25.9g
Sugars
58.8g
Protein
384g
Serving Size (g)
2
Serving Size

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Authentic Sweet and Sour Pork Ribs Recipe – Chinese Tangcu Paigu Delight

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    Cuisine:

    I'm not a huge fan of ribs, but friends of mine are, & when they were here for dinner the other night, I fixed these & i was totally surprised at all the raves I got on 'em! OUTSTANDING, & I must admit, that once I got over the messy eating, I thoroughly enjoyed 'em, too! Thanks for sharing your recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

    • 80 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Tangcu Paigu (Chinese Sweet and Sour Pork Ribs), On our very first night in Kunming, December 2000, our colleagues took us out for dinner at the Baiyun Canting on Jinhuapu Road. The tangcu paigu we had that night (and on many subsequent occasions) were incredible. I don’t know the Baiyun secret, but now that Baiyun is gone, I’m making my peace with this tasty version, developed with the help of Bruce Cost’s Asian Ingredients and Pei Mei’s Chinese Cookbook., I’m not a huge fan of ribs, but friends of mine are, & when they were here for dinner the other night, I fixed these & i was totally surprised at all the raves I got on ’em! OUTSTANDING, & I must admit, that once I got over the messy eating, I thoroughly enjoyed ’em, too! Thanks for sharing your recipe! [Made & reviewed for one of my adopted chefs in this Spring’s Pick A Chef event], On our very first night in Kunming, December 2000, our colleagues took us out for dinner at the Baiyun Canting on Jinhuapu Road. The tangcu paigu we had that night (and on many subsequent occasions) were incredible. I don’t know the Baiyun secret, but now that Baiyun is gone, I’m making my peace with this tasty version, developed with the help of Bruce Cost’s Asian Ingredients and Pei Mei’s Chinese Cookbook.


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    Steps

    1
    Done

    Separate the Ribs If the Butcher Hasn't Already Done So. They Should Be Roughly Bite-Size.

    2
    Done

    Marinate Ribs With Wine and Soy Sauce For 30 Minutes.

    3
    Done

    Remove Ribs from Marinade, Reserving Marinade For Later.

    4
    Done

    Heat Peanut Oil (about 6 Cups) in Wok Until It's Almost Smoking.

    5
    Done

    Deep Fry Ribs For 2 Minutes, Remove from Oil With Slotted Spoon, Reheat Oil, and Fry For Another 1/2 Minute Until Brown. (this Is Pei Mei's Method. Bruce Cost Recommends Deep-Frying For 5-8 Minutes.) Remove Ribs from Oil.

    6
    Done

    Pour Oil Out of Wok Into a Heatproof Bowl (stainless Steel or Glass). (once It's Cool, You Can Strain It Into Glass Jar For Next Time).

    7
    Done

    to Soy Sauce Marinade, Add Sugar, Vinegar, Corn Starch Mixture, Sesame Oil, and Green Onion to Make Sweet-Sour Sauce.

    8
    Done

    Heat One Tablespoon of Oil in the Wok, Pour in the Sweet-Sour Sauce, and Boil and Stir Until Thickened.

    9
    Done

    Throw Ribs Into the Wok With the Sauce, and Stir to Coat Thoroughly.

    10
    Done

    Serve on a Platter, Hot or at Room Temperature.

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    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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