Recipe for Shanghai Style Sweet & Sour Ribs 免炸糖醋排骨食譜

𝕙𝕖𝕒𝕝𝕥𝕙𝕚𝕖𝕣 𝕧𝕖𝕣𝕤𝕚𝕠𝕟

醃料Marinade:

• 1 湯匙紹興酒 (1 tablespoon cooking wine)

• 2 湯匙生抽 (2 tablespoons soya sauce)

• 3 湯匙白糖 (3 tablespoons sugar)

• 4 湯匙鎮江醋 (4 tablespoons Zhen Jiang vinegar)

• 5 湯匙水 (5 tablespoons water)

材料 Ingredient:

• 一字排骨（約600克）(600 gm spare ribs)

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做法 Method:

1. Cut spare ribs into small chunks and rinse away any blood.

2. Use a paper towel and wipe off excess moisture from the ribs.

3. Marinade spare ribs with marinade ingredients

4. Transfer ribs with marinade into the rice cooker. Cook until 80% of the sauce evaporates and spare ribs turn dark brown (about an hour). If the ribs are not tender enough, add more water and slow cook it another round in the rice cooker.

5. (optional) if you have an air fryer, you can air fry it for five to ten minutes to create the crispy texture.

6. Pour ribs and sauce from the rice cooker into a heated pan and cook with thickener (cornstarch + water) until sauce thickens and coats evenly on ribs. (You can also do this in the rice cooker while it's still at the boiling point near the finishing stage of the cycle)

7. Garnish with sesame seeds (optional)

8. Serve hot