Sweet and sour spareribs recipe panlasang pinoy
- ½ kilo pork spareribs reduce serving portions
- ½ cup sweet chili sauce
- ½ teaspoon. sesame oil
- 3 Tablespoons of. flour
- (For that marinade:)
- ½ cup pineapple juice
- ¼ cup soy sauce
- 2 Tablespoons of. garlic clove, chopped
- 2 Tablespoons of. brown sugar
- 1 Tablespoons of pepper
- 1 teaspoon. ginger root, shredded
- Marinate spareribs in pineapple juice, soy sauce, garlic clove, brown sugar, pepper and ginger root for around one hour.
- Simmer ribs with marinade for around 40 minutes or until almost tender. Drain but reserve half cup broth.
- Coat meat with flour. Deep fry until just brown. Inside a separate pan, combine broth, sweet chili sauce and sesame oil.
- Let it simmer, adding meat. Stir until meat is also coated with sauce.
- Caramelize over medium heat for an additional ten minutes. Serve hot. Could be function as grain topping.