Sweet and Sour Pork Ribs (糖醋排骨)

糖醋排骨

Sweet and Sour Pork Ribs (糖醋排骨) — Home-styleJiangsu home cooking.

Ingredients

• pork ribs (spare ribs or baby back), cut into 5 cm pieces
• rock sugar (or white sugar)
• Chinkiang black vinegar
• light soy sauce
• dark soy sauce (for color)
• Shaoxing wine
• ginger, sliced into 3 pieces
• scallion, cut into 3-inch sections
• hot water
• neutral oil
• white sesame seeds (garnish)

Instructions

1. Blanch ribs: put ribs in a pot with cold water, bring to a boil, skim scum, drain and rinse. This removes impurities and gamey odors. (Grey foam rises to the surface)
2. Caramelize sugar: heat oil in a wok over medium-low. Add rock sugar and stir constantly until it melts and turns amber (about 2 minutes). Do not walk away — it burns fast. (Sugar melts, turns from white to pale gold to deep amber)
3. Add blanched ribs to the caramelized sugar. Toss quickly to coat every piece in the glaze. (Ribs turn glossy reddish-brown)
4. Add Shaoxing wine, light soy, dark soy, ginger, and scallion. Stir 30 seconds to release aroma. (Sauce bubbles vigorously, aromatic steam rises)
5. Pour in hot water until ribs are just submerged. Bring to a boil, then reduce to low heat. Cover and simmer 35 minutes. (Gentle bubbles break the surface occasionally)
6. Add vinegar and increase heat to medium-high. Uncover and reduce sauce until it coats the ribs in a thick glossy glaze (about 5-8 minutes). (Sauce thickens to a syrupy consistency, coats the back of a spoon)
7. Garnish with sesame seeds. Serve immediately while the glaze is still glossy and warm. (Glaze has a deep amber shine, steam rising)