3 lb pork spareribs, cut across bones in, to 1 1/2 inch len
1 peanut oil
1/2 cup sugar
1/3 cup chinese rice vinegar
1 tsp salt
1 tbsp dark soy sauce
2 cup sugar, brown, dark
2 cup water
1 1/2 cup soy sauce, light
3/4 cup molasses, dark
1/2 tsp galangal, ground
1/2 tsp cilantro, ground
1/2 tsp pepper, black
A Recipe for
Shanghai Style Sweet & Sour Ribs
Since Eve ate the apple, much depends on dinner. |
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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
This Recipe for Shanghai Style Sweet & Sour Ribs is one of thousands in the Recipes-to-go Asian Cookbook.
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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If you enjoy this Shanghai Style Sweet & Sour Ribs Recipe - you should enjoy the recipe collections you can find on the websites below:
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| Barbara Grizzuti Harrison |
Never eat more than you can lift. |
| Miss Piggy |
This is a recipe for Shanghai Style Sweet & Sour Ribs from the recipe cookbook of Recipes-to-go (Asian)
He who lives by the sword eats with bloody hands. |
| Anonymous |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
This one isn't for the barby, but I thought I'd pass it on anyway.
Don't be deceived by the simplicity of this recipe. It's one of the
very best sweet and sour rib recipes I've run across as well as being
one of the easiest. The taste of the ribs shines through rather than
being overwhelmed as it often is with more complex sweet and sour
recipes.
Combine and sugar and water in a 2-quart stainless steel saucepan and
bring to a boil over moderate heat, stirring until the sugar
dissolves. Increase the heat to high and cook briskly, uncovered, for
5 minutes or until the syrup reaches 200F on a candy thermometer.
Reduce the heat to low, stir in the soy sauce, molasses, galangal,
cilantro, and pepper, and simmer for 3 minutes. Remove from the
heat; let cool.
Strain the sauce through a fine sieve set over a bowl. Sauce will
keep at room temperature for 2 to 3 months if tightly covered.
Posted by Stephen Ceideberg; October 5 1992.
Serves: 1
Shanghai Style Sweet & Sour Ribs Recipe brought to you by Recipes To-Go