Instant Pot Din Tai Fung Sweet and Sour Pork Ribs Recipe – FOOD is Four Letter Word (2025)

FAQs

What is sweet and sour ribs made of? ›

Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for cut ribs. Great over rice, too — some say rice with this sauce is their favorite food! A Lechner family tradition.

The upper ribs are called baby back ribs because they are shorter in relation to the bigger spareribs — not because they come from a baby pig. Baby back ribs are also sometimes called pork loin back ribs, back ribs, or loin ribs. Underside of a rack of baby back ribs.

Spareribs. Spareribs (aka side ribs) are the long cuts from the belly behind the shoulder. Racks typically have 11-13 bones and have meat on top of and between the bones. While they have the least amount of meat, a lot of folks think they're the tastiest.

The term spare ribs is an Early Modern English corruption (via sparrib) of rippspeer, a Low German term that referred to racks of meat being roasted on a turning spit. St. Louis style ribs (or St. Louis cut spare ribs) have had the sternum bone, cartilage, and rib tips (see below) removed.

One of the recognizable factors for a dish like Chinese spare ribs is the sweet, caramelized flavors, which used to come from heating the sugary marinade over the fire. Spare ribs are usually served as an appetizer or small dish, though you can make the char siu in buns or as part of your main meal, as well.

The characteristic red hue of char siu comes from red food coloring, which you can add to the marinade if you'd like, but I prefer to go au natural. It's plenty pretty on its own. Hoisin sauce—a fermented soy bean-based sweet and savory barbecue sauce—is the primary flavoring agent in the marinade.

According to their attachment to the sternum, the ribs are classified into 3 groups: true, false, and floating ribs.

The Adam and Eve story has led some people to believe that men have one fewer rib than women. This isn't true. The vast majority of people have 12 sets, or 24 ribs, no matter their sex. People born with certain conditions may have too many or too few ribs.

What are the 3 types of ribs in human body? The thoracic cage has 12 pairs of ribs which can be classified into three types. The three types of ribs in human body are – True ribs, false ribs and floating ribs.

In American Chinese cuisine, pork spare ribs are generally cooked in char siu style, and often feature as a part of the appetizer dish called pu pu platter.

Which type of pork ribs are best? ›

Baby backs are some of the best type of ribs to smoke, but they can also be barbecued or roasted in the oven. As mentioned before, they are a bit leaner than other pork ribs. In terms of cooking time, they don't have to cook quite as long or as low as other ribs.

Louis-Style Ribs. For this popular pair, you're going to get attributes that are very similar—and that's no surprise, because St. Louis-style ribs are actually cut from spareribs. They are also on 23.6% of barbecue restaurant menus, and there's good reason why.

Like most meats, a rack of ribs is incredibly low in carbs and fiber; it's all protein and fat. So as long as you're not slathering on that sticky sweet barbecue sauce all the time, ribs (especially nutrient-dense Ibérico pork ribs like St. Louis Ribs or a 4-Rib Rack) are ideal for keeping carbs to a minimum.

So, if ribs are going to be the main meat you are cooking, you can usually plan for: 6 ribs per person when serving baby back pork ribs. 4 - 5 ribs per person when serving pork spare ribs. 2 - 3 ribs per person when cooking beef back ribs.

You have to be more selective with the St Louis ribs. The meaty rib is heartier and will fill you up faster, plus it is leaner and healthier for you. If you are looking to watch your figure and stick with a diet while still enjoying some delicious ribs, then the baby back ribs are the right choice.

A Chinese stir-fry dish made with juicy pieces of pork tenderloin, bell peppers, onion, and pineapple. Battered pork gets fried until crispy then tossed in a sweet and tangy sauce.

Pork ribs are the most common ribs available; however, beef ribs deserve just as much attention. Both types of meat are very succulent and make for some amazing barbeque when grilled correctly. Both beef and pork have different cuts of ribs that also vary in taste and texture.

When we think of ribs, we think about tender, smoky meat rubbed with flavorful seasonings and cooked until it has a crisp bark or falls off the bone. Barbecue staples like spareribs and baby back ribs are pork cuts, while soothing comfort cuts like short ribs come from beef.

In American cuisine, ribs usually refers to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauces. They are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone.