Sweet-and-sour spare ribs from Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop

  • scallions
  • soy sauce
  • fresh ginger
  • peanut oil
  • sesame oil
  • vinegar
  • pork spareribs
  • Shaoxing rice wine

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

  • Breadcrumbs on March 25, 2013

    p. 58 Wow! What on earth can I say other than we absolutely loved this. It was so good we dipped our spoons into the serving dish to scoop up the very last dregs of the sauce to mix in w our remaining rice. One of our favourites from the book and I’d go as far as saying that this was the very best sweet and sour recipe I’ve ever made. The deep mahogany colour of the pork was a thing of beauty too. If you like ribs, you’ll love this. Wonderful! Photos here: http://chowhound.chow.com/topics/892279#7967771

  • Breadcrumbs on March 25, 2013

    p. 58 Wow! What on earth can I say other than we absolutely loved this. It was so good we dipped our spoons into the serving dish to scoop up the very last dregs of the sauce to mix in w our remaining rice. One of our favourites from the book and I’d go as far as saying that this was the very best sweet and sour recipe I’ve ever made. The deep mahogany colour of the pork was a thing of beauty too. If you like ribs, you’ll love this. Wonderful! Photos here: http://chowhound.chow.com/topics/892279#7967771

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