Sweet & Sour Spareribs

A kind neighbour (yes! I share a lot of recipes with many SAHMs ard my neighbourhood) found this from the newspaper and emailed it to me. I tried it once so far and it turned out a success! As usual, I made some adjustments here and there according to my liking and it turned out pretty much the way I like it ;). * Yes! I love improvising recipes to enhance the taste and of cos, suitable to my tastebud!*

Will definitely make this again!

Ingredients:

1kg spareribs (you can substitute it with chicken too)

Vege (optional):

1 Tomato (wedged)

1/2 Big onion (wedged)

1 cup pineapples (fresh or canned) - cut into small pieces

1/2 capsicum (cut into small pieces)

Marinade (A)

1 tbsp oyster sauce

1 tbsp light soy sauce

2 tbsp ginger sauce

2 tbsp Shao Hsing hua Tiau wine (Chinese wine)

3 tbss sugar (can be reduced if you opt for a healthier cooking)

1 egg, lightly beaten

1.5 tbsp cornflour

1/2 tsp pepper

Marinade (B)

2 tbsp Worchestershire sauce

2 tbsp HP sauce

2 tbsp AI sauce 

2 tbsp tomato sauce

1 tbsp lemon juice or vinegar

1 tbsp sugar

100ml water

Pickled Cucumber:

1/2 cucumber (seed removed and cut into small pieces - about an inch in size)

vinegar (enough to cover cucumber)

2 tbsp sugar

Method:

1. Cut spareribs into bite-size pieces then marinate in Marinade (A) for several hours or preferably overnight in the refrigerator.

2. Prepare pickled cucumber based on the ingredients above and put aside.

3. Heat oil in a wok and deep fry marinated spareribs until golden brown and thoroughly cooked.

4. Combine sauce (B) in a non-stick saucepan.

5. Put in prefried spareribs pieces and simmer gently over low heat until all is well combined and gravy is thick.

6. Add in the vege (tomato, onion, capsicum, pineapples, pickled cucumber) into the saucepan and turn off fire. Serve hot.

*I would love to receive comments and feedback on those who tried my recipes here. Be they positive or negative, all are welcomed!*

Churned out directly from Aniston's Kitchen...