Lunar New Year年夜饭Chinese中式
Sweet & Sour Spare Ribs糖醋排骨
A 4-serving recipe with a 75-minute beginner workflow, exact seasoning and visible checkpoints.猪肋排配米醋、糖、酱油和姜炖煮，等肉熟软后收成酸甜亮汁。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Have 2 lb / 900 g pork spare ribs cut into 4-cm pieces (ask the butcher, or buy riblets). Slice 4 coins of ginger; slice 2 scallions. Measure 1 tbsp neutral oil, 3 tbsp soy sauce, 4 tbsp rice vinegar (2 now, 2 at the end), 4 tbsp sugar, about 2 cups hot water and 1 tsp sesame oil. Toast 1 tsp sesame seeds if you like.备2磅（900克）切成4厘米段的猪肋排（请肉店切，或买小排）。姜切4片；2根葱切葱花。量1大匙中性油、3大匙酱油、4大匙米醋（先2后2）、4大匙糖、约2杯热水、1小匙香油。可选烤1小匙芝麻。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Prepare 4 cups hot cooked rice before starting the main dish. If starting from dry rice, follow its package directions and yield. Reheat refrigerated cooked rice to 165°F (74°C).主菜开做前备好4杯热熟米饭。若用生米，按包装的煮法和出饭量提前煮好；冷藏米饭复热中心到165°F (74°C)。
Ingredients食材
- Pork ribs猪肋排2 lb磅
- Rice vinegar米醋4 tbsp大勺
- Sugar白糖4 tbsp大勺
- Soy sauce酱油3 tbsp大勺
- Ginger生姜1
- Scallions葱2
- Sesame oil香油1 tsp小勺
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 tbsp大勺
- Cooked white rice熟白米饭4 cups杯
Method做法
Bring 3 liters of water to a rolling boil in a large pot.
大锅里烧3升水，烧到大滚。
The water bubbles steadily around the pieces.食材周围的水稳定地冒泡。
Common mistake & quick fix容易错在哪，怎么补救
Leave at least 5 cm of empty space above the water so it cannot boil over.水面上方至少留5厘米，防溢锅。
Blanch the ribs, then drain them and rinse with warm water.
排骨先焯水，捞出来沥干，再用温水冲干净。
The foam has come out and the ribs look pale.浮沫出来了，排骨也变白了。
Common mistake & quick fix容易错在哪，怎么补救
Pat dry before browning so they do not spit.煎前擦干，防溅油。
Heat the oil in a 4-quart Dutch oven and brown the ribs with the ginger.
4升带盖锅里倒油烧热，把排骨和姜片煎到上色。
The pieces have a deep brown crust on at least 2 sides and release easily from the pan.至少两面有深褐色焦皮，而且很容易从锅上脱落。
Common mistake & quick fix容易错在哪，怎么补救
If pieces stick, wait 1 minute before turning. Cook in 2 batches so pieces do not touch.粘锅就再等1分钟再翻；分两批，块与块不相碰。
Add the soy sauce, 2 tbsp vinegar, the sugar, and enough hot water to just cover the ribs. Cover and simmer.
加酱油、2大匙醋、糖，再倒热水，刚好没过排骨就行，盖上盖子煮。
A fork slides into the largest piece with no resistance.叉子能轻松扎透最大那块。
Common mistake & quick fix容易错在哪，怎么补救
If a fork still meets a hard center, cook for 3 more minutes and check again.叉子仍碰硬芯就再煮或烤3分钟重查。
Uncover and let it bubble down, stirring every minute; in the last minute, add the remaining 2 tbsp vinegar.
揭开盖子收汁，每分钟翻动一下；最后1分钟把剩下的2大匙醋倒进去。
The liquid has reduced by about half and smells less sharp.汤汁收到差不多一半，酸冲味也淡了。
Common mistake & quick fix容易错在哪，怎么补救
If it reduces too far, add 2 tbsp water. Keep a steady simmer, not a hard boil.收过头就加2大匙水；保持小滚，不要大滚。
Drizzle with sesame oil, scatter the scallions and sesame seeds over the top, and serve with rice.
淋上香油，撒葱花和芝麻，配米饭上桌。
The ribs are sticky and glazed dark red-brown.排骨黏亮，裹着一层深红褐色的酱。
Common mistake & quick fix容易错在哪，怎么补救
Sugar burns at the end: stay at the pot and stir.最后糖易焦，守在锅边翻。
Know your ingredients认识食材
Ingredients explained食材讲解
Pork ribs猪肋排Baby back ribs are tender and quick; spare ribs are meatier. Remove the back membrane first.小肋排嫩且熟得快；大肋排肉更多。先撕掉背面的筋膜。
Rice vinegar米醋Rice vinegar is mild for Asian dressings and quick pickles; white vinegar is sharper — use less.米醋温和，适合亚洲凉拌和快腌；白醋更冲，要少放。
Sugar白糖A little sugar balances salt and acidity; add gradually and taste as you go.少量糖能平衡咸和酸；分次加，边尝边调。
- Soy sauce酱油
Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Ginger生姜Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
- Sesame oil香油
Toasted sesame oil is for finishing, not high-heat frying; seeds add crunch. Store oil in a cool, dark spot.烤芝麻油用于出锅提香，不宜高温炒；芝麻粒增加口感。香油避光阴凉存放。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Large pot, colander, 4-liter pot with lid, food thermometer大锅、漏盆、4升带盖锅、食品温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (stir-fried greens, smashed cucumber), ¼ this dish, ¼ rice or noodles.均衡一盘：½蔬菜（炒青菜、拍黄瓜）、¼这道菜、¼米饭或面。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。