How To Make The Best Sweet & Sour Spareribs 💥🤩😋 | Tender, tangy and delicious

aloha everyone this is lenora hawaii's pickle lady [Music] today we're making chinese sweet sour spare ribs and this is the way my mother and family used to make it in the restaurant is quite different i think they just dump everything in the pot and cook it but in this case we want color we want taste so these are the steps so i i have here about four pounds of spare ribs and when you buy it it's in a big piece and you have to tell the butcher to cut it into like about inch or inch and a half pieces and then when you get home you cut between the ribs so that all your pieces are uniform in shape like this and size so i'm using thick soy sauce and it comes like this in a bottle it says thick soy sauce and as you can see it's very thick like kind of molasses it's black slightly sweet so i have here two tablespoons of the thick soy sauce very sticky and then a quarter cup of flour and what you're going to do is you're going to mix it all up and a lot of chinese meats are give the brown color it's it's from the thick soy sauce so you have to mix it up real good so everything is colored and the flower is what is going to make the gravy so when you get all this done it's very simple but i'll show you after we brown it what to do chinese cooking main thing is the preparation is a lot of work but the cooking part is pretty fast so if you get everything ready uh you can probably make this within an hour you can eat it now i have a big skillet i've heated it up and it's hot i put my hand here it's hot remember hot pan cold oil food won't stick so now i'm taking two tablespoons of oil just regular vegetable canola oil and then i'm just gonna put each one individually and just brown it it won't take too long so by the time by the time i put all of it in it'll be ready to turn over now i'm going to remove my gloves and use the palm and if it splashes too much and makes a mess you can cover it with this flatter screen it works really well and the heat is on medium medium-high heat you see it's already browning that's all you need okay it's brown pretty good now take the splatter status quo and i'm just going to transfer it to a big pop and i'm turning the stove off for now nice and brown but don't make it too long because it caramelizes quickly because of the soy sauce in the sugar and the sugar sorry the sugar in the soy sauce caramelizes so if you cook it too long it'll blacken and you don't want that okay now i'm going to continue uh browning more of the meat and then we'll show you the process again okay this is the last batch of browned spare roof so i'm gonna put it in the pot with all the rest and don't take the oil [Music] now we're going to put half a cup of sugar [Music] half a cup of vinegar [Music] four star anise [Music] two inch piece of ginger that i just didn't peel just smashed it [Music] and about six cloves of garlic [Music] and that's all so what you're going to do now is you're going to mix it all up bring it to a boil and let it cook simmer for about 45 minutes and it should be done or maybe you watch it it could be a little bit longer maybe about five or ten minutes more okay so every so often you can come here and stir it and it'll be ready and that's it this is the finished product i said to cook it for 45 minutes but at 45 minutes it wasn't quite done so i let it cook another 15 minutes so an hour total so you have to check it every so often to make sure it's cooked and when it kind of leaves the bone like this that's a good indicator and if you touch it it just moves around very easily so there's a lot of grease in here from the ribs itself so what i did was i scooped all the meat into a bowl and then the the gravy and the ginger and the herbs like the star and anise or anise i just put it in a strainer and strained it out and then i took a spoon and tried to get out as much as the grease of the grease on top that i could and then i poured the gravy over it so that way it works out better i want to try it now it's really delicious so you don't need a knife it just it just falls apart very easily [Music] and this the gravy is delicious with rice is my favorite okay so i'm gonna taste it [Music] really really good so the other thing you could do is um some people like to put pineapple in it like canned pineapple chunks if you want some people put bell peppers and my mother used to pickle daikon or the white radish and then she used to put it in so it's up to you or you can just serve it like this so mahalo for watching and be sure to press the like button down below and comment and subscribe and when you comment please comment on the on the youtube channel not on the facebook so i get the credit so if you have any suggestions that you want me to make please let me know and i'm trying to make all of the old-time foods that i grew up with and many of you know but they don't make it too much and this is very different from restaurant typical restaurant kind of spare ribs so hope you like this mahalo for watching thank you

Channel: Hawaii's Pickle Lady

Views: 33,636

Keywords: Authentic, delicious, moist, simple, tasty, home style, tender, flavorful, Hawaiian, mouthwatering, addicting, appetizing, flavorsome, savory, yummy, Chinese

Id: TPuacKRJIGc

Length: 9min 51sec (591 seconds)

Published: Tue Oct 13 2020