Comments on: Sweet and Sour Ribs (糖醋小排)

By: Maggie Zhu

Maggie Zhu — Wed, 31 Jan 2024 16:28:11 +0000

In reply to JUN. The meat will be a bit chewy but soft enough to bite. The key of this recipe is to cook the pork just until it's done, and not over cooking it, so it nice a nice texture. It will turn tough if you cook it for longer (then they turn soft again after another hour of cooking or so).

By: JUN

JUN — Wed, 31 Jan 2024 09:43:48 +0000

Is the meat soft to bite after 5 min cooking?

By: Lita

Lita — Fri, 15 Sep 2023 02:05:33 +0000

Amazing, my husband and kids love it. easy to make and want u to make and eat more

By: Brad

Brad — Mon, 23 Jan 2023 08:25:34 +0000

Nothing like the sweet and sour ribs I have been eating for the last 50 years. I have searched in vain for an authentic recipe. My last hope is to find a cookbook published in the 40’s or 50’s everyone seems to feel we can’t cook like the restaurant but I beg to differ. I would be grateful to find a true sweet and sour ribs recipe.

By: derek

derek — Sat, 21 Jan 2023 18:58:10 +0000

Hello Maggie>>>CONGRATULATIONS on your 9th year presenting your wonderful recipes, of which I have prepared and cooked many over the years. I am using this review site to tell you that.
All the best in continuing to bring the wonders of Chinese food types to the masses.
ds-Canada

By: Maggie Zhu

Maggie Zhu — Wed, 11 Jan 2023 14:07:58 +0000

In reply to Al S.. I think chicken is a great replacement. Beef works with the flavor here, but you need to be very careful not to over cook it, otherwise the meat will turn tough. For chicken, the cooking change a bit depends on the cuts you use. If you use larger bone-in cuts like thigh or drumsticks, you can follow the same steps (blanch then mix with the sauce). If you use smaller cuts such as bite-size boneless thigh or breast, I would simply brown the chicken in a lightly oiled pan instead of blanching.

By: DR HANSON

DR HANSON — Wed, 11 Jan 2023 03:14:33 +0000

GREAT RECIPE!!!!

By: Al S.

Al S. — Tue, 10 Jan 2023 22:05:08 +0000

I am a huge fan of your recipes. People think I am an expert at cooking chinese food, thanks to you. I have dietary restrictions ( I try to adhere to kashruth (Kosher) laws so I have had to adapt a little. Since pork is forbidden, what meat might be successful in this recipe?

By: Nany

Nany — Mon, 07 Jun 2021 17:13:21 +0000

I made this and it’s amazing. Took me some time to get the caramel but eventually it all came together beautifully. Great flavor. Thank you for sharing.

By: Carolyn Russell

Carolyn Russell — Wed, 10 Mar 2021 19:27:42 +0000

This recipe is a keeper. I made it for a family dinner last night and everyone raved about how good the ribs were. Thank you for the clear directions.