Sweet & Sour Spare Ribs糖醋排骨
A Jiangzhe classic — pork spare ribs braised low and slow with rock sugar, Shaoxing wine, and vinegar until the sauce reduces to a glistening caramel glaze. About an hour from pot to plate.
Pork Spare Ribs
500 g
Rock Sugar
20 g
Shaoxing wine
1 tbsp
Soy Sauce
2 tbsp
Rock Sugar
3 tbsp
White Vinegar
4 tbsp
1 tsp
Star Anise
Scallions
3 slice
shaoxing-wine
1 tbsp
soy-sauce
2 tbsp
white-vinegar
4 tbsp
dark-soy-sauce
1 tsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Cut Ribs and Blanch
Cut spare ribs into segments. Blanch in cold-start water with ginger and scallion. Remove and rinse clean.
Add Cold Water
Add cold water to the pot. Bring to a boil. Wash and drain the ingredients.
Melt Rock Sugar in Oil
Pour a moderate amount of oil into the wok and add the rock sugar. Cook over medium heat until the sugar melts.
Heat Until Caramel Color
Continue heating over medium heat until the melted sugar turns a rich caramel amber color.
Toss Ribs in Caramel Color
Add the ribs and toss quickly to coat with the caramel color. (This step is for coloring the meat with caramelized sugar.)
Add Shaoxing Wine
Add Shaoxing wine. Stir-fry White Vinegar and Ginger.
Prepare Star Anise And Bay Leaves
Prepare Star Anise and Bay Leaves.
Add Hot Water
Add hot water until it covers the ingredients. Add Star Anise and Bay Leaves. Bring to a boil over low heat.
Reduce the Sauce
Reduce the sauce until glossy and concentrated.
Sauce Reduction Complete
The sauce has finished reducing to a thick, glossy glaze that coats each rib piece.
Adjust Salt to Taste
If too bland, add salt to taste—adjust seasoning based on your preference.
Garnish with Sesame and Scallions
After plating, sprinkle with toasted white sesame seeds and chopped scallions for garnish.
Serving Suggestion
Serve Sweet & Sour Spare Ribs hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.