Sweet and Sour Pork Ribs 糖醋排骨

Auntie Emilys Kitchen-Sweet and Sour Ribs

In traditional preparation, mature black vinegar 陳醋 (chén cù) is usually used. If it’s not available to you, you can use any black vinegar.

Besides pork ribs, you may also use pork belly for this recipe.

I can’t always find Chinese leeks and so I use green onions instead.

Approximate cost (CAD) $10

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Prep Time 10

Cook Time 40

Total Time 50

Course Dinner, Lunch, Main Course

Cuisine Chinese, Jiangsu

Servings Servings

Calories 557 kcal

Ingredients

2 lbs Pork ribs
3 slices Ginger
2 stalks Green onions
50 g Rock sugar
3 tbsp Mature black vinegar 陳醋 (chén cù) 2+1 tbsp
½ tsp Salt
1 tsp Light soy sauce
2 tsp Shaoxing wine
1 tsp Dark soy sauce
2 tbsp Oil
1 tsp White sesame seeds , toasted
600 ml Water

Instructions

Prepare 3 slices of ginger and 2 stalks of green onions. Keep the white part of green onions in large segments and chop the green parts (for garnish)
Put ribs into a pot and fill with water that covers the ribs by approx. 1-2” and bring to a boil
Once water boils, remove the ribs and place in a colander, give them a rinse with water and let dry. Discard the green onions. Keep the ginger with the ribs. Remove the ribs by fishing them out instead of pouring the ribs and water into a colander to reduce the risk of getting burned and prevent the impurities in the water from sticking onto the meat
Prepare the sauce by mixing 2 tbsp mature black vinegar, 50 g rock sugar, ½ tsp salt, 1 tsp light soy sauce and 2 tsp shaoxing wine. Set aside
Heat wok using medium-high heat, add 2 tbsp oil and add ribs
Stir-fry ribs for 1 minute and add 2 tsp of dark soy sauce. Stir-fry for 30 seconds until the ribs are evenly coated with dark soy sauce this will give the meat a nice caramelized colour. Traditionally, this is done by caramelizing the rock sugar in oil and then stir-fried with the pork but it’s a bit more work
Add ginger and white part of green onion to wok. Stir-fry with ribs for another 30 seconds
Add sauce mixture and mix well
Add approx. 600 ml of water so that water level almost covers the ribs, turn heat up to high and bring to a boil
Reduce heat to medium-low, cover with lid and braise for 30 minutes
After 30 minutes, turn heat to high and constantly lift and stir the ribs for approx. 8-10 minutes until the sauce has thickened.
Taste test and make adjustments. I usually add 1 tbsp of mature black vinegar to enhance the vinegar flavour
Sprinkle with 1 tsp toasted white sesame seeds and mix well
Place ribs onto serving plate. Add some sauce on top, if desired. Sprinkle with chopped green onions. Note that there may be oil that came out of the ribs during braising. I usually extract the excess oil. Then, I add a little bit of sauce onto the ribs.
Serve

Nutrition

Calories: 557kcalCarbohydrates: 14gProtein: 25gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 127mgSodium: 596mgPotassium: 421mgFiber: 1gSugar: 13gVitamin A: 60IUVitamin C: 1mgCalcium: 39mgIron: 2mg

Keyword Pork, Pork Ribs, Sweet and Sour

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