Sweet and sour spare ribs

What to get ready

• Pork ribs 1.6 kg
• Rice vinegar 200 ml
• Sugar 180 g
• Soy sauce 120 ml
• Shaoxing Wine 120 ml
• Ginger 80 g
• Roasted sesame seeds 60 g
• Oil 120 ml
• Spring onion 80 g
• Steamed rice 800 g

Method

1. 1 Cut the ribs into 4 cm pieces, then blanch them for 6 minutes with ginger and wine, and rinse off the foam.
2. 2 Simmer the ribs in enough water, wine, and ginger for 30 minutes, then reserve 300 ml of the broth.
3. 3 Measured in a ratio of one vinegar, two sugars, three rice wine, four soy sauce, and five water—that's the fixed recipe for this dish.
4. 4 Fry the ribs in oil for 6 minutes until the outside is golden brown.
5. 5 Pour the mixture in the correct proportions and simmer for 15 minutes, stirring continuously during the last 5 minutes.
6. 6 Simmer until the sauce thickens and coats the ribs, then sprinkle with roasted sesame seeds and chopped scallions.

With an appliance

• Pressure cooker 45 min

  Replace step 2: simmer the ribs under high pressure for 14 minutes, then quickly release the pressure; the simmering step until the sauce thickens must still be done with the lid open.