🇨🇳 Chinese Cuisine

糖醋排骨 (Tang Cu Pai Gu)

Sweet and Sour Spare Ribs

Prep Time 60 minutes

Servings 4

Difficulty Medium

Bite-sized pork ribs coated in a glistening sweet and sour glaze of black vinegar, sugar, and soy sauce. A beloved Shanghainese dish with the perfect balance of tangy and sweet.

Ingredients

600g pork spare ribs cut into segments
3 tablespoons Zhenjiang black vinegar
3 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon Shaoxing wine
1 tablespoon cornstarch
2 scallions
Ginger slices
Sesame seeds

Instructions

1 Blanch ribs in boiling water, drain and pat dry.
2 Fry ribs in oil until golden brown on all sides.
3 Add ginger, scallions, wine, soy sauce, and water, simmer twenty minutes.
4 Add vinegar and sugar, increase heat to reduce and glaze.
5 Toss until ribs are coated in a thick sticky sauce, sprinkle with sesame.

Did You Know?

Zhenjiang black vinegar, the key ingredient, has been produced in the same city for over 1400 years and is aged like balsamic.