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December 2018

Rice Recipes

Preserving Recipes

Rhubarb and Fig Jam

Rhubarb and Fig Jam Recipe
7 lb Rhubarb (abt. 6 quarts) leaves removed stalks trimmed cut in pieces 1 lb Dried figs ...

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Shanghai Style Sweet and Sour Ribs Recipe

Shanghai Style Sweet and Sour Ribs recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Shanghai Style Sweet and Sour Ribs recipe  PDF


3 lb Pork spareribs, cut across
bones into 1 1/2 inch length Peanut oil 1/2 c Sugar
1/3 c Chinese rice vinegar
1 ts Salt
1 tb Dark soy sauce
2 c Sugar, brown, dark
2 c Water
1 1/2 c Soy sauce, light
3/4 c Molasses, dark
1/2 ts Galangal, ground
1/2 ts Cilantro, ground
1/2 ts Pepper, black
This one isn't for the barby, but I thought I'd pass it on anyway. Don't be deceived by the simplicity of this recipe. It's one of the very best sweet and sour rib recipes I've run across as well as being one of the easiest. The taste of the ribs shines through rather than being overwhelmed as it often is with more comple sweet and sour recipes. Combine and sugar and water in a 2 quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200F on a candy thermometer.
Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat let cool. Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature for 2 to 3 months if tightly covered. Posted by Stephen Ceideberg October 5 1992.

Shanghai Style Sweet and Sour Ribs recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
813 people have voted
Last Reviewed on 2018-12-16



Sunday, Dec 16 2018 Download & Print Shanghai Style Sweet and Sour Ribs recipe  PDF   Rice recipes RSS   New

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2 1/2 lb Crookneck squash 1/4 c Butter 1 tb Olive oil 1 Onion medium, chopped fine 1/2 c Water chestnuts finely chop 1 ts Salt 1/2 ts Pepper Wash and scrape squash. Slice thinly into a bowl and set aside. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mi thoroughly with the saute. Cover and cook on low heat 15 to 20 minutes, or until squash is tender. From: Clarita's Cocina ...

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