Shanghai-style sweet & sour baby-back ribs from A Common Table: 80 Recipes and Stories from My Shared Cultures (page 161) by Cynthia Chen McTernan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry or sake for Shaoxing rice wine.

  • southerncooker on May 05, 2019

    I didn't have the black vinegar called for so I used the suggested balsamic. They turned out tender and delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.