Recipe for Shanghai Style Sweet And Sour Ribs


3 lb pork spareribs, cut across bones in; to 1 1/2 inch length
1 peanut oil
1/2 cup sugar
1/3 cup chinese rice vinegar
1 teaspoon salt
1 tablespoon 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 teaspoon galangal, ground
1/2 teaspoon cilantro, ground
1/2 teaspoon pepper, black


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.

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