Comments on: Sweet and Sour Spare Ribs

By: SteamyKitchen

SteamyKitchen — Thu, 19 Jan 2012 14:15:57 +0000

absolutely!

By: KAYE CHOW

KAYE CHOW — Thu, 19 Jan 2012 03:06:18 +0000

Hi thanks so much for this interesting recipe that does not require deepfrying. I will try it for CNY. Can i follow this recipe and add pineapple and bell peppers when frying the green onions? Would appreciate your advice.

By: SteamyKitchen

SteamyKitchen — Fri, 18 Mar 2011 17:08:19 +0000

Thanks Smoochy (love that name!) You can use the broth as a base for soup (pile in vegetables and add lots of water to cover) or other sauce. You can steam some vegetables and then pour that sauce over it like we do.

By: Smoochy

Smoochy — Fri, 18 Mar 2011 16:55:09 +0000

Thanks Jaden for posting the recipe. I just made them and they were so delicious. Love the fragrant of the broth after the cooking wine was put in. Instead of pouring it away, is there any use for it? I did buy thick soy sauce and it made a difference. This got me interested in looking into making Hunan chicken.

By: Morgan

Morgan — Wed, 09 Mar 2011 05:22:40 +0000

These ribs were so good! I made them for my boyfriend and I and we didn’t intend to but we finished almost all of what I made in one sitting! Thanks so much for the recipe and I’ll definitely check out the book they came from!

By: blackhand

blackhand — Thu, 17 Feb 2011 02:58:28 +0000

hi jaden!i see that yummy and amazing!!But i had trueble to find black soy souce and chinese black vinegar…. becouse is locked off this…

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