Thermomix Sweet and Sour Spare Ribs
Thermomix Sweet and Sour Spare Ribs translated from the Chinese Basic Cookbook with special tips. Delicious, nutritious and super easy to make in the TM5!
Servings: 2 servings
Ingredients
- 1000 grams water
- 500 grams pork spareribs cut into 4-5 cm pieces
- 20 grams oil
- 10 grams fresh ginger , sliced thinly, skin on
- 50 grams rock sugar
- 30 grams unsalted Chinese rice wine (Shaoxing Hua Tiao)
- 50 grams rice vinegar
- 15 grams light Soy sauce
Garnish:
- Toasted Sesame seeds
- Spring onion , sliced thinly on a slant
Instructions
- Weigh 1000 grams water into TM bowl; insert simmering basket
- Weigh ribs in simmering basket; blanch (see note) or steam for 30 min at 37C on reverse spoon speed
- Remove ribs from TM bowl, or remove Varoma; set aside
- Wash TM5 bowl; weigh oil and ginger into mixing bowl, sauté 3 minutes at 120C on Speed 1
- Weigh in rock sugar, Chinese rice wine, rice vinegar, light soy sauce; add ribs
- Cook for 25 minutes at Varoma on Reverse soft speed
- Place in casserole dish, uncovered and roast for 30 minutes at 350 F; turning at the 15 minute point (ensure sauce is covering all parts of each rib)
- Garnish with Sesame seeds and green onion slices; Serve hot with a bed of freshly steamed rice and steamed vegetables
If using full side of spare ribs:
- Prepare two separate batches (as above) with 500-600 grams of ribs per batch; store in warming oven until all ribs are prepared
Notes
Steaming Ribs
1500-1600 grams ribs will fit into both trays of the varoma. Set time for 40 minutes, temperature at Varoma and speed at 2; steam prior to cooking instead of the blanching process inside of the TMbowl in the water bath at 37 C for 30 minutes. The weight of the ribs will diminish by a great deal and you will be able to just do 2 batches in the Thermomix machine )maximum 600 grams per load)
Steamed Vegetables
A lovely array of thinly sliced vegetables can be steamed in the Varoma during the last 15 minutes of the cooking time for the ribs
Steamed Rice
Rice can be steamed in the simmering basket when the ribs are steaming; however, there is a great deal expelled from the ribs during this process that will flavour the rice
Chinese Basic Cookbook Recipe
I use the sauce from that recipe; however, the steaming ahead, baking after and process instructions are different, and mine.
1500-1600 grams ribs will fit into both trays of the varoma. Set time for 40 minutes, temperature at Varoma and speed at 2; steam prior to cooking instead of the blanching process inside of the TMbowl in the water bath at 37 C for 30 minutes. The weight of the ribs will diminish by a great deal and you will be able to just do 2 batches in the Thermomix machine )maximum 600 grams per load)
Steamed Vegetables
A lovely array of thinly sliced vegetables can be steamed in the Varoma during the last 15 minutes of the cooking time for the ribs
Steamed Rice
Rice can be steamed in the simmering basket when the ribs are steaming; however, there is a great deal expelled from the ribs during this process that will flavour the rice
Chinese Basic Cookbook Recipe
I use the sauce from that recipe; however, the steaming ahead, baking after and process instructions are different, and mine.