Sweet & Sour Pork Ribs (糖醋排骨）

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.

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Cooking Method: Pork

Courses: Main Dishes

Servings: 2

Description

Tender ribs are simmered with vinegar and ginger until soft. A favorite for family meals and celebrations.

Ingredients:

Instructions

1
Heat 1 tbsp oil in a wok over medium heat. Add ginger slices and ribs, stir-fry for 5 minutes until lightly browned.
2
Mix all the remaining ingredient and pour in the sauce all together.
3
Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
4
Uncover, increase heat to medium. Cook 5-8 minutes until sauce thickens and coats ribs.
5
Discard ginger slices. Serve ribs with sticky glaze and steamed rice..

Keywords: Sweet Sour, Pork Ribs, Chinese