Recipe: Cantonese Sweet and Sour Spare Ribs (Gu Lao Pai Gu)

Cantonese Sweet and Sour Spare Ribs (Gu Lao Pai Gu)

Serves 4

Ingredients

Method

1 lb Pork Spare Ribs, Cut Into Bite-sized Pieces

½ cu Cornstarch

1 cu Vegetable Oil, For Frying

¼ cu Ketchup

¼ cu Sugar

¼ cu Rice Vinegar

¼ cu Water

1 tbsp Soy Sauce

1 tbsp Cornstarch, Mixed With 1.0 Tbsp Water

Coat the spare ribs with cornstarch, shaking off any excess.

In a large wok or deep frying pan, heat the vegetable oil over medium-high heat. Fry the spare ribs in batches until golden brown and cooked through, about 5-6 minutes. Remove the cooked ribs from the oil and set aside on a paper towel-lined plate to drain.

In a separate saucepan, combine the ketchup, sugar, rice vinegar, water, and soy sauce over medium heat. Bring the sauce to a boil, then reduce the heat to a simmer.

Stir the cornstarch and water mixture into the sauce and cook until the sauce has thickened, about 2-3 minutes.

Add the cooked spare ribs to the sauce and toss to coat evenly.

Serve the Cantonese Sweet and Sour Spare Ribs hot with steamed rice.