Comments on: Sweet and Sour Spare Ribs

By: Matt

Matt — Wed, 23 Sep 2009 11:26:02 +0000

Oh.. my.. goodness. I’ve cooked these 3 times now in the last two weeks.Heavenly!

By: Ujin

Ujin — Wed, 17 Jun 2009 10:48:01 +0000

Very nice!!! I will try it!!! Thanks

By: ting

ting — Wed, 10 Jun 2009 03:52:41 +0000

oooooo! i’ve been looking for a recipe that doesn’t require me to deep fry it!! thanks!!
I’m trying to cut down some fat, so this is perfect!
too bad i’m missed the language program you’re giving away.
that’s very thoughtful of you, so hope the winner enjoys it.

By: Sheau Huey

Sheau Huey — Fri, 29 May 2009 09:27:43 +0000

Just stumbled upon you site today looking for spare ribs recipes and decided to make these tonight. Hubby is out buying the rice wine and black vinegar from the market right now. Hehe…

May I ask what you mean by skimming the water? Is that like a er, stupid question, because it doesn’t really ring any bells for me?

Anyway, really love your site. Am really glad I found it today.

Skimming means taking a big spoon and lifting the scum off the surface of the water. WHen you boil meat or seafood, you’ll always get some of the “nasties” floating on top. Skim that stuff out and discard! Sometimes I use a very fine meshed strainer that easily does the trick! ~j

By: shazlin

shazlin — Wed, 20 May 2009 08:29:21 +0000

I really enjoy reading your blog & recipes.Wonder if other than substitute Chinese Black Vinegar with Balsamic vinegar, can I jz use lemon jus instead coz my mum can’t take vinegar

Thanks