Sweet and sour ribs

Ingredients for 4 servings:

• 1.2 kg pork ribs (belly spare ribs)
• Salt
• 350 g onion(s), roughly diced
• 2 cloves garlic, roughly diced
• 10 g ginger, finely chopped
• 3 tbsp soy sauce
• 1 tbsp sauce (hoisin sauce)
• 200 ml water
• 125 ml rice wine
• Sugar
• 3 tbsp soy sauce
• 2 tbsp tomato ketchup
• 1 tbsp chili sauce, sweet and spicy, hot
• 2 tbsp vinegar
• broth
• 2 tbsp sugar
• 2 tbsp cornstarch
• 50 g mushrooms
• 40 g peas, frozen
• 25 g red pepper(s), cut into strips
• 1 liter oil, for frying
• 50 g bread(s) (crab bread)

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Cook the ribs whole in boiling salted water for about 15 minutes. Mix together the onions, garlic, ginger, soy sauce, hoisin sauce, water, rice wine, and a pinch of sugar. Drain the ribs and let them cool slightly. Place them in a large freezer bag with the sauce and let them marinate for about 1 hour. Then simmer over low heat for about 30 minutes. For the sauce: Mix together the soy sauce, ketchup, sweet and spicy chili sauce, vinegar, stock, sugar, and cornstarch. Thinly slice the mushrooms. Bring the sauce to a boil, then add the peas, bell pepper strips, and mushrooms to the sauce. Remove the ribs from the braising liquid and pat dry with kitchen paper. Fry in batches whole in hot oil in a wok or deep fryer for about 1 minute. Simmer the sauce for about 2 minutes, then season to taste. Cut the ribs into pieces on the bone and serve with sauce and crab bread. Tip: If you don’t have hoisin sauce on hand, simply mix 2 tablespoons of soy sauce with 1 tablespoon of plum jam and season with salt, pepper, and garlic.