Chinese-style Sweet and Sour Ribs (糖醋排骨) Recipe
This is a Chinese take on one of our favorite cuts of pork. Coated with a sweet and sour sauce made with sugar and black vinegar, you'll need one, or two, bowls of rice with this dish!
Equipment
- 1 large sauté pan (mine is 3 quarts)
- 1 large stock pot
Ingredients
- 2 - 2.5 lbs spare ribs cut into bite-sized pieces
- 2 tbsp neutral oil
- 1 large thumb ginger sliced
- 3 stalks scallions halved or cut into 2-inch pieces
- 2 tbsp Shaoxing wine
- 1/4 cup black vinegar
- 2 tbsp rice vinegar
- ⅛ cup white sugar
- 3 tbsp light soy sauce
- 2 tsp dark soy sauce
- water for parboiling and braising ribs
OPTIONAL GARNISHMENTS
- sesame seeds
- chopped scallions
Instructions
PARBOILING RIBS:
- Place rib pieces into a stock pot, then fill with enough water to fully submerge the ribs. Bring the water to a rolling boil over high heat, then turn off the fire, discard the scummy water and rinse the ribs until clean. Drain thoroughly and set ribs aside on paper towels.
COOKING RIBS:
- Heat oil on a large sauté pan (over medium heat) swirling to coat evenly.
- Add rib pieces, ginger slices and scallions, then stir fry until the ribs are slightly browned (3- 4 minutes)
- Add Shaoxing wine along the rim of the pan, then stir-fry the ingredients to deglaze the pan.
- Add black vinegar, rice vinegar and white sugar, then mix until the ingredients are incorporated with the ribs.
- Add light soy sauce and dark soy sauce, then continue to mix until the ribs are coated with the sauce.
- Add enough water (I added about 1.5 cups) to level with the ribs, then close the lid and bring the water to a boil. Immediately turn the heat to low and braise the ribs for 30 minutes.
- After 30 minutes, taste the sauce and adjust accordingly. If it is not sour enough, add more black vinegar. If it is not sweet enough, add more white sugar.
- Turn the heat to high to thicken the sauce to your liking. Make sure to continue stirring the ingredients to avoid them from burning.
- Plate the ribs, then top with optional sesame seeds and chopped scallions. Enjoy!