Tang Cu Pai Gu (sweet And Sour Spare Ribs)
Tang Cu Pai Gu, also known as Sweet and Sour Spare Ribs, is a popular dish in Anhui Cuisine. The combination of sweet and sour flavors with tender spare ribs makes it a delightful and satisfying meal.
Ingredients
- 1.5 lbs spare ribs, cut into individual pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/2 cup pineapple chunks
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Preheat the stovetop to medium heat.
- Season the spare ribs with salt and pepper, then coat them in cornstarch and dip in beaten eggs.
- Heat vegetable oil in a large pan and fry the spare ribs until golden brown. Remove and set aside.
- In the same pan, sauté garlic and ginger until fragrant. Add bell pepper and pineapple chunks, then stir in ketchup, rice vinegar, sugar, and soy sauce.
- Return the spare ribs to the pan and simmer for 30-40 minutes until the sauce thickens and the spare ribs are tender.
- Serve the Tang Cu Pai Gu hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 18g
Supplies
Large pan Spatula Knife Cutting board
Tools
Frying pan Measuring cups and spoons
Serving suggestions
Serving suggestion: Enjoy Tang Cu Pai Gu with a side of steamed white rice and a vegetable stir-fry.
Tips & tricks
Tip: For an extra tangy flavor, add a splash of lemon juice to the sauce before simmering.
Cost
$15