Why you’ll love this recipe
- These ribs feature a glassy glaze that is perfectly balanced between tangy vinegar and sweet sugar.
- The slow-simmering method ensures the meat is tender and pulls away easily from the bone.
- It’s a one-pan meal that looks incredibly impressive with its deep mahogany color and glossy finish.
Key Ingredients
- Black Vinegar: Provides a complex, malty acidity that is much deeper than standard white vinegar.
- Rock Sugar: The key to a shiny, professional-looking glaze that isn’t grainy or overly sticky.
- Ginger Slices: Sautéed with the ribs, they provide an aromatic baseline that cuts through the pork fat.
✅Quick Tips: Be patient during the “reduction” phase at the end; this is when the watery sauce transforms into a thick, clingy glaze.
Key Steps
- #1: Sauté the ribs with ginger until they are browned; this “sealing” step builds a deeper flavor base.
- #2: Simmer covered for 30 minutes to ensure the meat is fully cooked and tender to the bone.
- #3: Uncover and increase the heat to high, stirring constantly to reduce the liquid into a thick syrup.
#4: Toss the ribs until every inch is coated in the dark glaze and garnish with sesame seeds for a crunch.
Sweet & Sour Pork Ribs (糖醋排骨）
Tender ribs are simmered with vinegar and ginger until soft. A favorite for family meals and celebrations.
Ingredients:
Instructions
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Heat 1 tbsp oil in a wok over medium heat. Add ginger slices and ribs, stir-fry for 5 minutes until lightly browned.
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Mix all the remaining ingredient and pour in the sauce all together.
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Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
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Uncover, increase heat to medium. Cook 5-8 minutes until sauce thickens and coats ribs.
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Discard ginger slices. Serve ribs with sticky glaze and steamed rice..
Sweet Sour, Pork Ribs, Chinese
