Easy Sweet and Sour Pork Ribs Recipe
I love making this Sweet and Sour Pork Ribs recipe because it strikes the perfect balance of tangy and sweet flavors with tender, caramelized ribs that everyone adores. It's a dish that always wins hearts at the dinner table!
Servings: 4
Ingredients
- 500 g spare ribs
- 1 tsp all-purpose flour
- 2 tbsp cooking oil
- 50 g rock sugar
- 100 ml water
- 20 g green onions green part
- 15 g ginger
- 2 cloves garlic
- 2 star anise
- 1 tsp salt
- 1 tsp light soy sauce
- 2 tsp rice vinegar divided into two portions
- 1 tsp Shaoxing wine
- white sesame seeds for garnish, as needed
Instructions
Prepare the Ribs
- Place 500g spare ribs in a bowl, add 1tsp all-purpose flour, and pour in a bowl of water.
- Rub the ribs thoroughly for about 3 minutes. The flour helps remove impurities and blood.
- Rinse the ribs with water and drain them in a colander or on a wire rack. Set aside.
Pan-Fry the Ribs
- Heat 2 tbsp cooking oil in a pan over medium heat.
- Add the drained ribs to the pan and brown one side until golden. Flip and brown the other side.
- Remove the ribs from the pan and set them aside on a plate.
Make the Caramel Sauce
- Clean the pan and return it to the stove over low heat.
- Add 50g rock sugar and 100ml water. Stir until the sugar dissolves completely.
- Heat until the mixture turns into an amber-colored caramel sauce. Avoid overcooking to prevent bitterness.
Braise the Ribs
- Add the fried ribs to the caramel sauce and stir to coat evenly.
- Add 20g green onions, 15g ginger, 2 garlic cloves, and 2 star anise. Sauté until fragrant.
- Pour in enough water to cover the ribs. Add 1tsp salt, 1tsp light soy sauce, 1tsp rice vinegar, and 1tsp Shaoxing wine. Stir well.
- Cover with a lid and simmer over low heat for 50 minutes, allowing the ribs to absorb the flavors.
Adjust the Flavor and Reduce the Sauce
- After 50 minutes, remove the lid. Add the remaining 1 tsp rice vinegar and stir. At this point, it's time to turn up the heat to high and allow the sauce to reduce. This step helps thicken the sauce and intensify the flavors, ensuring it coats the ribs beautifully with a rich, glossy glaze. Keep a close eye on it to avoid burning the sauce, and stir occasionally until it reaches your desired consistency.