Slabs of tender pork side ribs are topped with a sweet and sour sauce and baked until richly flavoured.
Chinese Lunar New Year began Sunday and runs until Feb. 5. Those celebrating the occasion will enjoy special meals, including pork side ribs dressed with a sweet and sour sauce.
After the ribs are cooked, they are cut into smaller pieces, set in a baking dish, and topped with a sweet and sour sauce, with bits of onion, bell peppers, pineapple and ginger in it. The ribs are then covered and cooked a while longer in the oven to allow the sauce to richly flavour them. Note: If you want take part in a Chinese New Year tradition, head down to Victoria’s Chinatown, on Fisgard Street, this Sunday at noon to see the lion dance parade. The lions, dressed in impressive costumes, will colourfully and whimsically weave their way through Chinatown, scaring away evil spirits from the past year, and blessing merchants with good luck for the New Year. Victoria’s Chinese Consolidated Benevolent Association, 636 Fisgard St., sponsors the event.
When ribs are tender, remove from oven and uncover. Let ribs cool until safe enough to handle. Meanwhile, start making sweet and sour sauce by combining the ketchup, pineapple juice, vinegar, soy sauce and brown sugar in a bowl. Heat the oil in a medium pot set over medium-high heat. Add the onion, bell pepper, garlic and ginger and stir-fry three minutes. Pour in the ketchup mixture, and stir in the pineapple tidbits. Bring the sauce to a simmer and remove from the heat and cover.
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