Sweet and Sour Pork Ribs
Sweet and Sour Pork Ribs
Ingredients
For the Marinade
- 1 kg pork ribs, cut into 2-inch pieces
- 5 grams salt
- 1/4 teaspoon white pepper
- 5 grams sugar
- 20 grams ginger, sliced
- 1 stalk green onions, cut into 2-inch pieces
- 25 ml Shaoxing wine
For the Spare Ribs
- 1 tablespoon lard, to 2 tablespoons
- 30 grams rock sugar
- 2 tablespoons Hua diao wine, to 3 tablespoons
- 1 1/2 tablespoons soy sauce
- 2 tablespoons black vinegar
- 200 ml spare ribs broth
- 10 grams white sugar
For Plating
- 1 teaspoon black vinegar
- 1 teaspoon honey
- as needed sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the pork ribs by cutting them into approximately 2-inch pieces. Rinse them thoroughly under cold water and pat dry with paper towels.
⏱️ 5 min
- 2
In a large bowl, combine the pork ribs with 5 grams of salt, 1/4 teaspoon of white pepper, 5 grams of sugar, sliced ginger, and cut green onions. Pour in the 25 ml of Shaoxing wine. Mix everything well to ensure the ribs are evenly coated.
⏱️ 5 min
- 3
Cover the bowl and let the ribs marinate in the refrigerator for at least 1 hour, or preferably overnight for deeper flavor.
⏱️ 60 min
- 4
Once marinated, remove the ginger and green onions from the ribs. Heat 1 to 2 tablespoons of lard in a large wok or heavy-bottomed pot over medium-high heat until shimmering.
⏱️ 5 min
- 5
Add the marinated pork ribs to the hot lard in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the ribs until they are nicely browned on all sides, about 5-7 minutes per batch. Remove the browned ribs and set aside.
⏱️ 15 min
- 6
Reduce the heat to medium. Add the 30 grams of rock sugar to the wok. Stir continuously until the rock sugar melts and caramelizes into a light amber color. Be careful not to burn it.
⏱️ 3 min
- 7
Return the seared pork ribs to the wok. Pour in 2 to 3 tablespoons of Hua diao wine, 1 1/2 tablespoons of soy sauce, and 2 tablespoons of black vinegar. Stir to coat the ribs evenly with the sauce.
⏱️ 2 min
- 8
Add 200 ml of spare ribs broth to the wok. Bring the liquid to a simmer, then reduce the heat to low, cover the wok, and let the ribs braise for 40-50 minutes, or until they are tender.
⏱️ 50 min
- 9
After the ribs are tender, remove the lid. Increase the heat to medium-high and stir in 10 grams of white sugar. Continue to cook, stirring occasionally, until the sauce thickens and coats the ribs beautifully. This should take about 5-10 minutes.
⏱️ 10 min
- 10
For plating, in a small bowl, whisk together 1 teaspoon of black vinegar and 1 teaspoon of honey. Drizzle this mixture over the cooked ribs just before serving. Garnish with toasted sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Sour Pork Ribs
For the Marinade
- 1 kg pork ribs, cut into 2-inch pieces
- 5 grams salt
- 1/4 teaspoon white pepper
- 5 grams sugar
- 20 grams ginger, sliced
- 1 stalk green onions, cut into 2-inch pieces
- 25 ml Shaoxing wine
For the Spare Ribs
- 1 tablespoon lard, to 2 tablespoons
- 30 grams rock sugar
- 2 tablespoons Hua diao wine, to 3 tablespoons
- 1 1/2 tablespoons soy sauce
- 2 tablespoons black vinegar
- 200 ml spare ribs broth
- 10 grams white sugar
For Plating
- 1 teaspoon black vinegar
- 1 teaspoon honey
- as needed sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the pork ribs by cutting them into approximately 2-inch pieces. Rinse them thoroughly under cold water and pat dry with paper towels.
⏱️ 5 min - 2
In a large bowl, combine the pork ribs with 5 grams of salt, 1/4 teaspoon of white pepper, 5 grams of sugar, sliced ginger, and cut green onions. Pour in the 25 ml of Shaoxing wine. Mix everything well to ensure the ribs are evenly coated.
⏱️ 5 min - 3
Cover the bowl and let the ribs marinate in the refrigerator for at least 1 hour, or preferably overnight for deeper flavor.
⏱️ 60 min - 4
Once marinated, remove the ginger and green onions from the ribs. Heat 1 to 2 tablespoons of lard in a large wok or heavy-bottomed pot over medium-high heat until shimmering.
⏱️ 5 min - 5
Add the marinated pork ribs to the hot lard in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the ribs until they are nicely browned on all sides, about 5-7 minutes per batch. Remove the browned ribs and set aside.
⏱️ 15 min - 6
Reduce the heat to medium. Add the 30 grams of rock sugar to the wok. Stir continuously until the rock sugar melts and caramelizes into a light amber color. Be careful not to burn it.
⏱️ 3 min - 7
Return the seared pork ribs to the wok. Pour in 2 to 3 tablespoons of Hua diao wine, 1 1/2 tablespoons of soy sauce, and 2 tablespoons of black vinegar. Stir to coat the ribs evenly with the sauce.
⏱️ 2 min - 8
Add 200 ml of spare ribs broth to the wok. Bring the liquid to a simmer, then reduce the heat to low, cover the wok, and let the ribs braise for 40-50 minutes, or until they are tender.
⏱️ 50 min - 9
After the ribs are tender, remove the lid. Increase the heat to medium-high and stir in 10 grams of white sugar. Continue to cook, stirring occasionally, until the sauce thickens and coats the ribs beautifully. This should take about 5-10 minutes.
⏱️ 10 min - 10
For plating, in a small bowl, whisk together 1 teaspoon of black vinegar and 1 teaspoon of honey. Drizzle this mixture over the cooked ribs just before serving. Garnish with toasted sesame seeds.
⏱️ 2 min