This sweet and sour sticky short ribs is one of my family favourite dish! The original recipe called it Gao Sheng Pork Ribs (高升排骨）because of the portion of its ingredients. One part rice wine, two parts sugar, three parts Chinese white vinegar, four parts the light soy source, five parts water, the increase of its ingredients ratio, that's why they name it. I didn't follow the quantity of the original recipe because I don't want to add too much light soy source and sugar in it.
It is a very delicious short ribs dish, and easy to prepare from our home kitchen. The secret for a delicious plate of sweet and sour sticky short ribs is you have to first deep fry the short ribs with low heat then turn to high heat before stir fry it with seasoning. This will ensure the short ribs is cooked and tender.
500g short pork ribs
50g rice wine
90g sugar (to taste)
100g Chinese white vinegar
100g light soy source
a dash of black peppers
1 tsp of fermented red bean curd
cooking oil enough to do deep fry
1. Wash the short ribs properly. Marinate the short pork ribs with fermented red bean curd, 30g of sugar and a dash of black peppers, cover and set aside for at least an hour in fridge.
2. Heat up a small pot with cooking oil enough to do deep frying. When you lower a pair of chopstick, there will be bubbles appears beside the chopstick that mean the oil is ready for deep frying. Lower the heat to medium-low, place the marinated short ribs in. Deep fry for about 4 mins or until the short ribs turns light golden brown. Turn the heat to high, continue to deep fry until the short ribs is cooked. Fish out the short ribs on the kitchen paper to drain excess cooking oil.
3. In a bowl, stir together the remaining 60g sugar, rice wine, vinegar, light soy source and water. Heat up a wok with 2 tablespoons of cooking oil, place the deep fried short ribs into it, add the seasoning mixture, stir fried with medium heat until the source thicken. Taste the source, add sugar if necessary. Serve warm.