Tang Cu Pai Gu [0000956]

Ingredients:

1 pound pork spare ribs, cut into bite-sized pieces
2 tablespoons gluten-free soy sauce
2 tablespoons gluten-free rice vinegar
2 tablespoons gluten-free ketchup
2 tablespoons granulated sugar
1 tablespoon gluten-free cornstarch
1/2 cup water
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Vegetable oil, for frying
Salt and pepper, to taste

Instructions:

In a bowl, mix together the gluten-free soy sauce, gluten-free rice vinegar, gluten-free ketchup, granulated sugar, gluten-free cornstarch, and water to create the sweet and sour sauce. Set it aside.

Season the pork spare ribs with a pinch of salt and pepper.

In a deep skillet or wok, heat vegetable oil over medium-high heat for frying.

Carefully add the seasoned spare ribs to the hot oil in batches, ensuring they are not overcrowded. Fry until they are golden brown and crispy, about 4-5 minutes per batch.

Remove the fried spare ribs with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

In a separate pan, heat a bit of vegetable oil over medium heat. Add the minced garlic and grated fresh ginger. Stir-fry for about 30 seconds until fragrant.

Pour the sweet and sour sauce into the pan with the garlic and ginger. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 2-3 minutes.

Add the fried spare ribs to the sweet and sour sauce, tossing them to coat evenly. Cook for an additional 2 minutes to heat the ribs through.

Transfer your gluten-free sweet and sour spare ribs to a serving platter.

Serve as an irresistible appetizer or snack.

These gluten-free sweet and sour spare ribs are a flavorful Chinese appetizer that balances the perfect blend of sweet and tangy. Enjoy their delightful taste!