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Chinese sweet and sour pork ribs
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Sweet and Sour Pork Ribs (Táng Cù Pái Gǔ 糖醋排骨)

Sweet and sour pork ribs are one of the best-known dishes of Chinese cooking: tender meat in a sticky, glossy caramel glaze balanced with vinegar.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 2

Ingredients

  • 500 g pork ribs about 1 lb; short baby back ribs are best
  • 2 tbsp sugar
  • 2 tbsp rice vinegar or Chinese black vinegar
  • 1 tbsp light soy sauce for flavor
  • 1 tbsp dark soy sauce for color
  • 1 tbsp Shaoxing rice wine or dry sherry, plus extra for blanching
  • 1 tbsp garlic finely chopped
  • 1 tsp ginger finely chopped, plus a few slices for blanching
  • 2 tbsp neutral oil for frying
  • 500 ml water about 2 cups, hot
  • pinch of salt to taste
  • toasted sesame seeds and scallions for garnish

Instructions

Prepare the ribs

  • Cut the ribs into small pieces, about 4–5 cm (1½–2 inches) long.
  • Put them in a pot of cold water with a few slices of ginger and a tablespoon of Shaoxing rice wine. Bring to a boil and cook for about 5 minutes.
  • Rinse the ribs under cold water and pat dry.

Caramelize the sugar (炒糖色)

  • Heat 1–2 tablespoons of oil in a skillet or wok over medium heat.
  • Add the sugar and stir until it melts and starts to caramelize. Watch the color – as soon as it turns amber, move on immediately.

Fry and braise the ribs

  • Add the ribs to the pan and toss well to coat them in the caramel. Let them sear for a moment until they turn a reddish golden color.
  • Add the light and dark soy sauce, vinegar, ginger and garlic.
  • Pour in enough hot water to cover the ribs and bring to a boil.
  • Lower the heat, cover and simmer for about 25–30 minutes until the meat is tender.
  • Uncover and turn up the heat. Let the sauce reduce until thick and glossy. For an even bolder flavor, add a splash of vinegar at the end.

Serve

  • Transfer the ribs to a serving plate and sprinkle with toasted sesame seeds and chopped scallions.
  • Serve with steamed rice to soak up the sauce.

Notes

Be careful not to burn the sugar. If it turns dark brown, it's better to start over – the bitterness would ruin the whole dish.
Short pork ribs (baby back ribs) work best: they have enough fat, which renders during cooking and makes the dish juicier. Ask your butcher to cut them into short pieces.