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Sweet and Sour Pork Ribs

Sweet and Sour Pork Ribs

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Serves 4.
By Dennis W. Viau; modified from an internet recipe.

I researched many recipes before attempting these for the first time. Ribs have always been a little out of my reach when it comes to experience. As usual, there is no one recipe. The preparation varies from one region to another. I don’t like food cloyingly sweet; so this recipe was my choice.


2 pounds (1kg) pork ribs cut into small pieces
1 tablespoon frying oil (peanut oil is popular)
1 tablespoon rice wine
3 tablespoons soy sauce
3 tablespoons sugar
4 tablespoons rice vinegar
2 to 3 pieces star anise
Sesame seeds for garnish
Chopped green onions for garnish


Blanch the ribs in boiling water 3 to 4 minutes, skimming any scum that rises to the surface. Then transfer to a colander to drain.

Heat a wok over high heat, then add the oil and swirl to coat the bottom. Heat the oil until it begins to smoke. Add the ribs and keep stirring and turning until they are a light golden brown.

If necessary, remove excess fat from the pan. Add the rice wine, soy sauce, sugar and rice vinegar. Keep stirring.

Add hot water, enough to barely cover the ribs. Add the star anise and bring the liquid to a boil. Reduce the heat to low and skim the scum from the surface. Cover the wok with a lid and reduce the liquid to about 1/3 its original volume, 35 to 40 minutes.

Remove the lid and turn the heat to high to thicken the sauce, stirring constantly to prevent scorching.

Transfer to a serving bowl or plates, removing the star anise, and garnish with sesame seeds and/or finely chopped green onions.

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