Sweet and Sour Spareribs

Tangsu Paigu

Appears in

Mrs. Chiang’s Szechwan Cookbook

By Ellen Schrecker

Published 1976

  • About

Flavor: Unique — Meal: Easy, Made in Advance

John and I share an embarrassing weakness for barbecued spareribs. Every once in a while, we venture out to a local chop-suey palace to indulge ourselves. Although it would be difficult to vouch for their authenticity, the bright red, sweet, and sticky spareribs that most Chinese-American restaurants feature are, in their way, quite delightful, for pork and sugar have a delicious affinity for each other.

Mrs. Chiang