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Sweet and Sour Chinese Spare Ribs
Ding Tai Fung inspired pork ribs are pull apart tender and taste like an explosion of sweet, salty and sour. The sauce coating the ribs is sticky and very fragrant from the Chinese black vinegar.
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 45 min🔥 Cook: 45 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Roasting Pork Ribs
pork ribs (bone-in)2 pounds
2
Wash ribs with water and soak for at least ⏱️ 15 minutes, drain and pat until very dry. Place ribs on baking rack on top of a tray. Make sure they are evenly spaced out and not overcrowded.
water1 cup
3
Add salt and oil on the ribs and mix together thoroughly. Bake at 400 degrees for ⏱️ 20 minutes or until golden brown. Scrape off the black bits (blood) off the bones after baking. This method helps make the ribs less oily and removes the blood and impurities from the bones. Set aside ribs.
4
Cooking Chinese Ribs
5
Start with adding sugar to cold oil in a pot on low-medium heat. Continue stirring until sugar has melted and caramelized (turned brown like soy sauce) on low-medium heat. This step is crucial and takes a lot of patience but is worth it! Cook slowly until the sugar melts and turns golden like a soy sauce color.
6
Add roasted pork ribs and coat the ribs in sugar.
pork ribs (bone-in)2 pounds
7
Then, add the following sauces: 1 cup water , 1/4 cup black vinegar (can not substitute with other vinegars), 1/4 cup regular soy sauce, 3 tablespoon shaoxing cooking wine, ginger, green onions (white parts only), garlic and bay leaves. Turn heat to medium and bring the sauce to a boil and boil for ⏱️ 5 minutes.
water1 cupshaoxing cooking wine3 tablespoonginger4 slicesbay leaves3
8
Then, cover and turn heat to low for ⏱️ 30 minutes.
9
After ⏱️ 30 minutes, remove the lid and take out the green onions, and bay leaves. We don't eat those.
bay leaves3
10
Then, cook on high for ⏱️ 5-10 minutes until sauce has thickened. Once the sauce has thickened to your desired likeness, add 1/4 cup of black vinegar. We add at the end of cooking because the flavor of the vinegar has changed while cooking. Give it a few stirs and you’re done! If the sauce has not thickened, look in 'If you sauce is not thick enough' section of the blog above.
11
Garnish with sesame seeds and green onions and hope you enjoy!
reen onions (white parts only)3 gsesame seeds and green onions (for garnish)
Nutrition Facts
calories
511 kcal
fat Content
34 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
30 g
sodium Content
981 mg
protein Content
17 g
trans Fat Content
0.3 g
cholesterol Content
85 mg
carbohydrate Content
31 g
saturated Fat Content
9 g
unsaturated Fat Content
21 g
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