Sweet-Sour Spareribs - Yet another dish that was always ordered whenever families would gather at a Chinese Restaurant for a celebration meal. I always enjoyed the dim sum cart version, prepared with black beans, so have adapted the recipe to include those flavors.
The original recipe is one of my youngest sister’s favorite dishes.
- 2 medium carrots, thinly sliced
- 1 large daikon (turnip), thinly sliced
- 2 TB Hawaiian salt
- ½ c. white vinegar
- ¾ c. sugar
- 4-5 lbs. spareribs, 2-inch pieces
- water as needed
- 3 cloves garlic, crushed
- 2-inches fresh ginger, crushed
- ½ tsp. salt
- ½ c. brown sugar, firmly packed
- ¼ c. each white vinegar, Aloha shoyu, water
- 2 TB salted black beans, rinsed
- 1 (7 oz.) can cubed pineapple, with liquid
- 2 TB cornstarch, mixed with ¼ c. water
In a colander, sprinkle salt over carrots and daikon. Allow to sit 30 minutes. Rinse; squeeze dry. Transfer into a mixing bowl with vinegar and sugar. Allow to sit 30 minutes. In a large saucepan over medium heat, cover ribs with water. Bring to a boil; reduce heat. Simmer 30 minutes. Drain. Into saucepan add garlic, ginger, salt, sugar, vinegar, soy sauce, water, black beans and pineapple liquid; stirring until sugar dissolves. Simmer 30 minutes. Squeeze carrots and daikon dry. Add into saucepan with pineapple; heat through. Stir in cornstarch mixture; stirring until thickened.