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

  • spring onions
  • fresh ginger
  • sesame oil
  • caster sugar
  • pork spareribs
  • Shaoxing rice wine
  • Chinkiang vinegar
  • dark soy sauce

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Notes about this 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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