Chinese
Chinese - Jiangsu Su Cuisine
Sweet Vinegar Spare Ribs
Chef's Menu Description
Tender, fall-off-the-bone ribs dry-rubbed with signature spices and basted on the grill with a sticky, caramelised glaze.
Ingredients
- • 600g pork spare ribs, cut into small pieces
- • 3 tbsp rock sugar
- • 3 tbsp black rice vinegar
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 2 tbsp Shaoxing wine
- • 3 slices ginger
- • 2 spring onions
- • 300ml water
Preparation Steps
1
Phase 1
Boil the ribs for 3 minutes and rinse well.
2
Phase 2
Dry-fry the ribs until the edges brown, then set aside.
3
Phase 3
Melt the rock sugar in the pan until amber.
4
Phase 4
Return the ribs with vinegar, soy sauces, wine, ginger, and spring onions in 300ml water.
5
Phase 5
Cook gently for 45 minutes until the meat pulls from the bone.
6
Phase 6
Reduce the sauce over high heat until it clings to each rib.
7
Phase 7
Pile onto a plate and spoon the glossy glaze over.