Chinese cuisine

Easy

Shanghai Sweet and Sour Spare Ribs

Shanghai Sweet and Sour ribs is an iconic dish from the Chinese south. With its signature sweet and sour tanginess, it is very prominent in Chinese cuisine. This recipe will show you how to make a rich Shanghai Spare Rib that is rich in flavor.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 10 min

COOKING TIME: 40 min

TOTAL TIME: 50 min

4 SERVING

Ingredients:

ㅤ For Searing Pork Ribs
3 lb. Pork Ribs
1/2 tsp. Salt
1 Qt Cooking Oilㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤ
ㅤ For Simmering
2 tbsp. Cooking Oil
1/2 cup Crystal Sugar
3/4 cup Shaoxing Wine
1/4 cup Ginger, Sliced
3 stalk Green Onion
1/4 cup Crystal Sugar
1/2 tsp. Salt
1 tbsp. Light Soy Sauce
1/2 cup Sweet Black Rice Vinegar
1 cup Waterㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤㅤ ㅤ
ㅤ After Simmering
2 tbsp. Sweet Black Rice Vinegar
1 tsp. Sesame Oil

Directions:

Step 1

First cut the ribs into strips and sprinkle with 1/2 tsp of salt.

Step 2

Heat up the pan and add oil, put the ribs in the pan and fry both sides on medium heat. Fry them until it is crispy and the surface is golden brown.

Step 3

Add a little oil in the pot. Turn on the low heat, pour 1/2 cup of rock sugar and stir continuously until the sugar is completely melted. At this step, pay attention to the fire so that it is not too high, otherwise the sugar will burn easily.

Step 4

Then put the ribs back into the pot and stir evenly with the syrup to make the ribs colored evenly.

Step 5

Then add in the Shaoxing cooking wine. After boiling, add the green onion, ginger, rock sugar 1/4 cup, salt 1/2 tsp, light soy sauce, Zhenjiang vinegar and water.

Step 6

After boiling, lid the pot and simmer with the low heat for 30 minutes.

Step 7

Finally, turn on the high heat to collect the juice, then add Zhenjiang vinegar (the purpose is to add the flavor of the vinegar) and sesame oil. Mix well to complete.

Step 8

Enjoy!