Sweet and Sour Pork Ribs (糖醋排骨)

糖醋排骨

Sweet and Sour Pork Ribs (糖醋排骨) — a Chinese recipe made with pork ribs, rock sugar, ready in about 50 minutes. Step-by-step instructions with photos.

Ingredients

• pork ribs (spare ribs or baby back), cut into 5 cm pieces
• rock sugar (or white sugar)
• Chinkiang black vinegar
• light soy sauce
• dark soy sauce (for color)
• Shaoxing wine
• ginger, sliced into 3 pieces
• scallion, cut into 3-inch sections
• hot water
• neutral oil
• white sesame seeds (garnish)

Instructions

1. Blanch ribs: put ribs in a pot with cold water, bring to a boil, skim scum, drain and rinse. This removes impurities and gamey odors.
2. Caramelize sugar: heat oil in a wok over medium-low. Add rock sugar and stir constantly until it melts and turns amber (about 2 minutes). Do not walk away — it burns fast.
3. Add blanched ribs to the caramelized sugar. Toss quickly to coat every piece in the glaze.
4. Add Shaoxing wine, light soy, dark soy, ginger, and scallion. Stir 30 seconds to release aroma.
5. Pour in hot water until ribs are just submerged. Bring to a boil, then reduce to low heat. Cover and simmer 35 minutes.
6. Add vinegar and increase heat to medium-high. Uncover and reduce sauce until it coats the ribs in a thick glossy glaze (about 5-8 minutes).
7. Garnish with sesame seeds. Serve immediately while the glaze is still glossy and warm.