Chinese Sweet and Sour Ribs (糖醋排骨)
Chinese Sweet and Sour Ribs (糖醋排骨)
Ingredients
- 6 pounds pork ribs, cut into small bite-sized pieces
- 2 inches fresh ginger, sliced
- 3 green onions, cut into 2-inch pieces
- 3 star anise
- 1/2 cup rock sugar
- 1/4 cup Shaoxing wine
- 1/2 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1 cup Chinese black vinegar, divided
- 1 cup water
- 2 tablespoons cooking wine, for blanching
- as needed water, for blanching
- 1 tablespoon vegetable oil, for searing
Instructions
- 1
Blanch the ribs: In a large pot, bring enough water to a rolling boil to cover the pork ribs. Add the pork ribs and 2 tablespoons of cooking wine. Boil for 5 minutes to remove impurities. Drain the ribs thoroughly and rinse them under cold water to remove any scum. Set aside.
⏱️ 10 min
- 2
Caramelize and sear: Heat 1 tablespoon of vegetable oil in a large wok or Dutch oven over medium heat. Add the sliced ginger, green onion pieces, star anise, and rock sugar. Stir-fry constantly until the rock sugar melts and turns into a light brown caramel, about 3-5 minutes. Be careful not to burn the sugar.
⏱️ 5 min
- 3
Add the blanched ribs to the wok with the caramel. Toss the ribs to coat them evenly with the caramel mixture and sear them for 2-3 minutes until lightly browned on all sides.
⏱️ 3 min
- 4
Simmer the ribs: Pour in the 1/4 cup of Shaoxing wine, 1/2 cup of light soy sauce, 2 tablespoons of dark soy sauce, 3/4 cup of Chinese black vinegar, and 1 cup of water. Stir to combine all ingredients.
⏱️ 2 min
- 5
Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let the ribs simmer gently for 20 minutes, allowing them to tenderize and absorb the flavors.
⏱️ 20 min
- 6
Glaze the ribs: Remove the lid from the pot. Increase the heat to high. Allow the sauce to come to a vigorous boil and begin to reduce. Stir frequently to prevent sticking.
⏱️ 5 min
- 7
Continue to cook, stirring constantly, until the sauce thickens and coats the ribs. Just before the sauce reaches your desired thickness and glossiness, splash in the remaining 1/4 cup of Chinese black vinegar. Stir well to incorporate.
⏱️ 5 min
- 8
Cook for another 1-2 minutes, stirring, until the ribs are beautifully glossy and thoroughly coated with the sticky, sweet, and sour glaze. Remove the star anise, ginger, and green onion pieces before serving, if desired. Serve immediately with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Sweet and Sour Ribs (糖醋排骨)
- 6 pounds pork ribs, cut into small bite-sized pieces
- 2 inches fresh ginger, sliced
- 3 green onions, cut into 2-inch pieces
- 3 star anise
- 1/2 cup rock sugar
- 1/4 cup Shaoxing wine
- 1/2 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1 cup Chinese black vinegar, divided
- 1 cup water
- 2 tablespoons cooking wine, for blanching
- as needed water, for blanching
- 1 tablespoon vegetable oil, for searing
Instructions
- 1
Blanch the ribs: In a large pot, bring enough water to a rolling boil to cover the pork ribs. Add the pork ribs and 2 tablespoons of cooking wine. Boil for 5 minutes to remove impurities. Drain the ribs thoroughly and rinse them under cold water to remove any scum. Set aside.
⏱️ 10 min - 2
Caramelize and sear: Heat 1 tablespoon of vegetable oil in a large wok or Dutch oven over medium heat. Add the sliced ginger, green onion pieces, star anise, and rock sugar. Stir-fry constantly until the rock sugar melts and turns into a light brown caramel, about 3-5 minutes. Be careful not to burn the sugar.
⏱️ 5 min - 3
Add the blanched ribs to the wok with the caramel. Toss the ribs to coat them evenly with the caramel mixture and sear them for 2-3 minutes until lightly browned on all sides.
⏱️ 3 min - 4
Simmer the ribs: Pour in the 1/4 cup of Shaoxing wine, 1/2 cup of light soy sauce, 2 tablespoons of dark soy sauce, 3/4 cup of Chinese black vinegar, and 1 cup of water. Stir to combine all ingredients.
⏱️ 2 min - 5
Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let the ribs simmer gently for 20 minutes, allowing them to tenderize and absorb the flavors.
⏱️ 20 min - 6
Glaze the ribs: Remove the lid from the pot. Increase the heat to high. Allow the sauce to come to a vigorous boil and begin to reduce. Stir frequently to prevent sticking.
⏱️ 5 min - 7
Continue to cook, stirring constantly, until the sauce thickens and coats the ribs. Just before the sauce reaches your desired thickness and glossiness, splash in the remaining 1/4 cup of Chinese black vinegar. Stir well to incorporate.
⏱️ 5 min - 8
Cook for another 1-2 minutes, stirring, until the ribs are beautifully glossy and thoroughly coated with the sticky, sweet, and sour glaze. Remove the star anise, ginger, and green onion pieces before serving, if desired. Serve immediately with steamed rice.
⏱️ 2 min