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Sweet and Sour Pork Ribs

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Jump to Recipe ↓Sweet and Sour Pork Ribs

Dish type: Braised

Cuisine: Chinese

Estimated calories per recipe: 2600

  • sweet
  • sour
  • savory
  • contains_sesame
  • dairy_free
  • quick

Translated from a real Chinese home-kitchen recipe — never AI-invented.

Ingredients

  • Ginger and scallions
  • Shaoxing wine
  • Pork ribs (the middle section of meaty ribs)
  • Oil
  • Salt
  • 8 spoonfuls sugar
  • 8 spoonfuls black vinegar (1:1 with the sugar)
  • White sesame seeds

Steps

  1. 1

    Rub the pork ribs with ginger, scallions, and Shaoxing wine to remove any unpleasant odor. Soak for 30 minutes, then rinse well with clean water several times.

    Step 1
  2. 2

    Blanch the ribs. Put them into a pot of cold water and add a few slices of ginger, scallion sections, and a little Shaoxing wine.

    Step 2
  3. 3

    Bring the water to a boil, skim off the foam, and continue cooking for 7 to 8 minutes.

    Step 3
  4. 4

    When the time is up, remove the ribs and pick out the ginger and scallions.

    Step 4
  5. 5

    Pat off the excess moisture with kitchen paper towels.

    Step 5
  6. 6

    Heat oil in a wok to medium-low heat (120-150°C). At this point, the oil will move slightly and show a faint wisp of smoke.

    Step 6
  7. 7

    Add the ribs gradually, a little at a time. Fried ribs will come off the bone more easily.

    Step 7
  8. 8

    Fry the ribs until they are sizzling and releasing oil, then remove them.

    Step 8
  9. 9

    Do not wash the wok; pour in some water.

    Step 9
  10. 10

    Add the ribs, then add 1 spoonful of salt, 8 spoonfuls of sugar, 8 spoonfuls of black vinegar (a 1:1 ratio of sugar to vinegar), and some prepared caramelized sugar if desired.

    Step 10
  11. 11

    Cover with a lid and reduce the sauce slowly over low heat. Taste along the way; ideally, the sweetness should not overpower the sourness, and the sourness should not overpower the sweetness. Add more if the flavor is not enough.

    Step 11
  12. 12

    At the end, use a spatula to turn the ribs and reduce the sauce a bit more.

    Step 12
  13. 13

    Just before removing from the wok, add a little more vinegar, since vinegar evaporates when heated. Sprinkle with white sesame seeds and plate.

    Step 13

Tips

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