Sweet and sour ribs are a delicious dish that perfectly balances the rich, savory flavors of pork with the tangy sweetness of a carefully crafted sauce. This recipe is a true comfort food that is both satisfying and packed with flavor, making it an excellent choice for a cozy family dinner or a special occasion.
Ingredients:
For the Ribs:
- 1½ lb (700g) pork ribs, cut into individual pieces
- 1 tablespoon neutral cooking oil (such as canola or vegetable oil)
- 10 cloves garlic, smashed and peeled
- 1 thumb-sized piece of ginger, sliced into thin pieces
- 2 scallions, cut in half
For the Sauce:
- 5 tablespoons white sugar or 70g rock sugar
- 4 tablespoons black rice vinegar, divided
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ⅛ teaspoon salt
For Garnish:
- Toasted sesame seeds
- Finely chopped scallions
Instructions:
- Prepare the Ribs:
- Begin by rinsing the pork ribs under cold water and patting them dry with paper towels. This will help remove any bone fragments and ensure the ribs are clean.
- In a large pot, bring water to a boil and add the ribs. Blanch the ribs for about 2-3 minutes to remove impurities. Drain and rinse the ribs under cold water, then set them aside.
- Sauté Aromatics:
- In a large skillet or wok, heat the neutral cooking oil over medium heat. Add the smashed garlic cloves, ginger slices, and scallions. Sauté for 2-3 minutes until fragrant, making sure the garlic does not burn.
- Cook the Ribs:
- Add the blanched ribs to the skillet, stirring to coat them evenly with the oil and aromatics. Cook the ribs for about 5-7 minutes, turning occasionally, until they are browned on all sides.
- Make the Sweet and Sour Sauce:
- Push the ribs to one side of the skillet and add the sugar to the other side. Allow the sugar to melt and caramelize slightly, turning a light golden brown.
- Once the sugar is caramelized, stir in 2 tablespoons of black rice vinegar to deglaze the pan, making sure to scrape up any browned bits from the bottom of the skillet.
- Add the light soy sauce, dark soy sauce, and salt to the skillet. Mix everything together so that the ribs are coated with the sauce.
- Pour in enough water to just cover the ribs. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the ribs simmer for about 30 minutes, or until they are tender and the sauce has thickened.
- Final Touches:
- After 30 minutes, uncover the skillet and increase the heat to medium-high to reduce the sauce further, if necessary. Add the remaining 2 tablespoons of black rice vinegar and stir to combine.
- Continue cooking until the sauce has reached a sticky, glaze-like consistency that coats the ribs beautifully.
- Garnish and Serve:
- Transfer the sweet and sour ribs to a serving dish. Garnish with toasted sesame seeds and finely chopped scallions for added flavor and a pop of color.
- Serve the ribs hot, with steamed rice or your favorite side dishes.
Tips and Variations:
- Choosing the Ribs: For the best flavor and texture, use baby back ribs or spare ribs, as they have the right balance of meat and fat.
- Adjusting Sweetness and Sourness: If you prefer a more pronounced sour flavor, you can increase the amount of black rice vinegar. Similarly, for a sweeter dish, add an extra tablespoon of sugar.
- Adding Heat: If you enjoy a bit of spice, consider adding a few dried chili peppers or a dash of chili oil to the sauce.
- Side Dishes: These sweet and sour ribs pair wonderfully with steamed jasmine rice, stir-fried vegetables, or a light cucumber salad.
Sweet and sour ribs are a delightful dish that offers a complex blend of flavors, from the deep umami of soy sauce to the tangy brightness of vinegar and the subtle sweetness of caramelized sugar. The tender, succulent ribs absorb all these flavors, resulting in a dish that is rich, flavorful, and truly satisfying. This recipe is a fantastic way to enjoy a restaurant-quality meal at home, and it’s sure to become a favorite in your culinary repertoire.
