- Chef's Knife: A versatile cutting tool essential in most cooking tasks, including meat prep.
- Cutting Board: Provides a stable surface for chopping ingredients safely and cleanly.
- Saucepan/Skillet: Used for sautéing vegetables and browning spareribs before the cooking process begins.
- Mixing Bowls: Various sizes of mixing bowls used to combine ingredients like marinades or sauces.
- Measuring Cups/Spoons: Essential for accurately measuring liquid and dry ingredients.
- Whisk: Used to blend together the sweet and sour sauce, ensuring a smooth consistency.
- Baking Sheet (if applicable): Some recipes may call for roasting or baking spareribs on a sheet pan in parts of the cooking process.
- Slow Cooker: Ideal for braising spareribs, creating tender meat with deep flavor over several hours.
- Food Processor (optional): For processing ingredients into fine pieces or a smooth sauce base if required by the recipe variation.
- Digital Kitchen Scale: Useful for precise measurements of spices and other dry ingredients, which can be crucial in sweet and sour dishes.
- Silicone Spatula: For scraping bowls cleanly and evenly spreading sauce over the cooked meat.
2 pounds pork spareribs, well trimmed, cut into single ribs (about 8 to 9 ribs)
3/4 cup water
3 tablespoons sugar
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger, smashed
2 tablespoons soy sauce
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon dark soy sauce
1 tablespoon Chinkiang vinegar or balsamic vinegar
1 tablespoon ketchup
1/2 teaspoon salt
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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