Sweet-and-sour spare ribs (Tang cu pai gu) from Every Grain of Rice: Simple Chinese Home Cooking (page 58) by Fuchsia Dunlop

  • scallions
  • fresh ginger
  • sesame oil
  • superfine sugar
  • pork spareribs
  • Shaoxing rice wine
  • Chinese black rice vinegar
  • dark soy sauce

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

  • snoozermoose on December 13, 2021

    I am Chinese and have had this exact same dish in restaurants in China. This is as close as I've ever gotten to the real thing. Delightful recipe.

  • sarahcooks on January 15, 2018

    This was so delicious, really really tasty! The whole family enjoyed them. I had full ribs, not pieces, and I shallow fried them because I didn't have enough oil for deep frying, but it turned out great. It is a pain to deep fry, but I know I'm going to have to make these again.

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