This one isn’t for the barby, but I thought I’d pass it on anyway. Don’t be deceived by the simplicity of this recipe. It’s one of the very best sweet and sour rib recipes I’ve run across as well as being one of the easiest. The taste of the ribs shines through rather than being overwhelmed as it often is with more complex sweet and sour recipes.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
Combine sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves.
Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200F on a candy thermometer.
Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes.
Remove from the heat; let cool.
Strain the sauce through a fine sieve set over a bowl.
Sauce will keep at room temperature for 2 to 3 months if tightly covered.
Comments
Is this really over 2,000 cals per serving?
Just update the serving numbers, now per serving is 1039 calories.
Dax Arizona sevenx7@gmail.com
As opposed to freezing Galanga, store it in a container filled with dry sherry. It lasts longer and maintains flavor and does not assume a sherry flavor.