Chinese cuisine

Easy

Shanghai Sweet and Sour Spare Ribs

Shanghai Sweet and Sour Ribs are an iconic dish from southern China. Characterized by their signature tangy sweetness, they hold a prominent place in Chinese cuisine. This recipe will guide you in creating succulent Shanghai Spare Ribs that are robust in flavor.

Chef John Zhang

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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

Sear the Ribs: In a large pan, heat the cooking oil and sear the ribs over medium heat. Cook until each side is crispy and golden brown. Remove the ribs and set aside.

Step 3

Caramelize the Sugar: In a skillet, heat 2 tablespoons of cooking oil over low heat. Add 1/2 cup of crystal sugar, stirring continuously until it is completely melted. Monitor the heat to prevent the sugar from burning.

Step 4

Coat the Ribs: Return the ribs to the pan, stirring to coat them evenly with the melted sugar.

Step 5

Simmer with Aromatics: Pour in the Shaoxing wine and bring to a boil. Then add the green onions, sliced ginger, the remaining 1/4 cup of crystal sugar, 1/2 teaspoon of salt, light soy sauce, sweet black rice vinegar, and water.

Step 6

Slow Cook the Ribs: Once boiling, reduce the heat to low, cover the pot, and let the ribs simmer for 30 minutes.

Step 7

Reduce the Sauce: Remove the lid, increase the heat to high, and reduce the liquid to a thick sauce. Finish by stirring in an additional 2 tablespoons of sweet black rice vinegar and 1 teaspoon of sesame oil for enhanced flavor.

Step 8

Serve: Plate the ribs, ensuring they are well coated with the glossy sauce.