Sweet & Sour Spareribs

By stancec44

Ingredients

• Pork Ribs
• Soy sauce, 2 tablespoons
• Large egg, 1 (lightly beaten)
• Cornstarch, 1/2 cup
• Pork spareribs, 2 pounds separated into individual ribs (about 12 ribs)
• Canola oil, 2 cups
• Kosher salt, 1 1/2 teaspoons
• Freshly ground black pepper, 1 teaspoon
• Sauce
• Canned pineapple chunks with juice, one 8-ounce can pineapple chunks with juice (strain and save 3/4 cup pineapple chunks plus 1/2 cup of the juice--save the remaining pineapple and juice to use another time)
• Distilled white vinegar, 1/4 cup
• Granulated sugar, 1/4 cup
• Ketchup, 1/4 cup
• Soy sauce, 2 tablespoons
• Cornstarch, 1 1/2 tablespoons
• Vegetables
• Canola oil, 3 tablespoons
• Medium garlic cloves, 3 (very finely chopped)
• Ginger, 1/2-inch piece (peeled using the edge of a teaspoon to scrape off the skin and very finely chopped)
• Scallions, 3, white separated from green tops (very finely chopped)
• Small yellow onion, 1 (finely chopped*)
• Red bell pepper, 1 (finely chopped*)
• Green bell pepper, 1 (finely chopped*)

Details

Servings 4
Adapted from souschefseries.com

Preparation

Step 1

1. Season the pork ribs: In a medium bowl, whisk together the:

2 tablespoons soy sauce
Beaten egg
Then whisk in the:

½ cup cornstarch
Add the:

Spareribs
Use tongs to turn the spareribs over in the sauce to evenly coat both sides.

2. To a large skillet set over medium-high heat, add the:

2 cups canola oil
Once the oil shimmers, after about 2½ minutes, carefully add:

Half of the seasoned spareribs
Fry until they are golden and crispy on both sides, using tongs to turn occasionally, 2 to 3 minutes on each side. Transfer the ribs to a large paper-towel-lined plate and repeat with the:

Remaining 6 spareribs
Season with the:

1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
3. Make the sweet-and-sour sauce: In a medium bowl, whisk together the:

½ cup pineapple juice
¼ cup white vinegar
¼ cup sugar
¼ cup ketchup
2 tablespoons soy sauce
1½ tablespoons cornstarch
4. Finish the dish: To a large, clean skillet set over medium heat, add the:

3 tablespoons canola oil
When it starts to shimmer, after about 1½ minutes, add the:

Very finely chopped garlic
Very finely chopped ginger
Very finely chopped scallion whites
Cook until well browned, about 1 minute. Add the:

Finely chopped onion
Finely chopped red bell pepper
Finely chopped green bell pepper
Cook until the onions become lightly golden and translucent, about 4 minutes. Then stir in the:

¾ cup pineapple chunks
Cook to warm the pineapple, about 1 minute. Add the:

Sweet-and-sour sauce
Bring to a boil and reduce to a simmer for 2 minutes, until the flavors are well combined. Taste and adjust the seasoning with salt and pepper, if necessary. Add the:

Fried pork ribs
Very finely chopped scallion greens
Turn to coat the ribs in the sweet-and-sour sauce and serve.