Sweet-And-Sour Spare Ribs
10m prep 1h 5m cook 1h 15m ready
Sweet, sour, and savory spare ribs braised in a soy-vinegar sauce until tender and glazed. Serve as an appetizer or with rice.
Ingredients
- 2 lb sweet-and-sour cut pork spare ribs
- 7 cup water
- 1/2 cup soy sauce
- 1/4 cup Chinese black vinegar or balsamic vinegar
- 1/4 cup rock sugar or brown sugar
- 1/4 cup Shaoxing wine or dry Marsala wine
- garlic smashed
- 3 green onions cut into 3-inch segments
Nutrition (per serving, estimated)
Estimated based off 8 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 204 mg
- Iron: 3.95 mg
- Magnesium: 95.8 mg
- Phosphorus: 585 mg
- Potassium: 1211 mg
- Zinc: 5.08 mg
Let's Cook
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Step 1.
Cut the rack of ribs into individual riblets. Look at the back of the rack to see the bones, then make cuts between them.
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Step 2.
In a large Dutch oven over high heat, add the ribs and about 3½ cups of water, ensuring the ribs are covered. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes to release scum. Remove from heat, transfer ribs to a large bowl, and rinse the pot.
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Step 3.
Return the pot to the stove. Add the ribs, remaining 3½ cups water, soy sauce, vinegar, sugar, wine, garlic, and green onions. Bring to a boil over high heat, then reduce heat to low and simmer, stirring occasionally, for 45 minutes.
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Step 4.
Check the largest rib for tenderness. If fork-tender, increase heat to medium-high and let the sauce reduce, stirring occasionally, for about 15 minutes. As the sauce reduces, the sugars will caramelize and the sauce will thicken and become sticky. Watch and listen carefully; when you hear sizzling and see the bottom of the pan, remove from heat. Serve as an appetizer or with rice.
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