Sweet and sour spareribs recipe panlasang pinoy

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
  1. Marinate spareribs in pineapple juice, soy sauce, garlic clove, brown sugar, pepper and ginger root for around one hour.
  2. Simmer ribs with marinade for around 40 minutes or until almost tender. Drain but reserve half cup broth.
  3. Coat meat with flour. Deep fry until just brown. Inside a separate pan, combine broth, sweet chili sauce and sesame oil.
  4. Let it simmer, adding meat. Stir until meat is also coated with sauce.
  5. Caramelize over medium heat for an additional ten minutes. Serve hot. Could be function as grain topping.
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