Spare ribs braised in a deep, glossy glaze, where rock sugar and Zhenjiang vinegar balance perfectly in a syrupy sauce with notes of soy and Jiangnan spices.
Ingredients
- 1.2 kg Pork spare ribs
- 3 tbsp Dark soy sauce
- 2 tbsp Light soy sauce
- 4 tbsp Shaoxing wine
- 80 g Rock sugar
- 2 tbsp Zhenjiang vinegar (black rice vinegar)
- 30 g Fresh ginger
- 3 pieces Scallion
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 4 tbsp Peanut oil
- 500 ml Water
Method
- Cut the spare ribs into individual pieces by sliding the knife blade between the bones. Rinse under cold water, then submerge them in a pot filled with cold water. Bring to a boil over high heat and skim carefully with a slotted spoon. Let blanch for a few minutes until the water is clear and no more scum rises to the surface. Drain the ribs and rinse again under cold water. Set aside.
- Heat the peanut oil in a heavy pot or Dutch oven over medium-high heat. Pat the rib pieces thoroughly dry with a clean kitchen towel to prevent splattering. Brown them in batches, without overcrowding the pot, until they develop an even golden crust on all sides. Set the ribs aside on a plate.
- In the same pot, remove excess oil, leaving only a thin film at the bottom. Sauté the sliced ginger, scallion whites cut into lengths, star anise, and cinnamon stick. Stir for about a minute, until fragrant and the ginger just begins to brown.
- Return the browned ribs to the pot. Pour in the Shaoxing wine and scrape up any browned bits from the bottom with a wooden spoon. Add the light soy sauce and dark soy sauce. Toss gently to coat each rib.
- Add the rock sugar and Zhenjiang vinegar. Pour in hot water until the ribs are almost submerged. Bring to a boil, then reduce the heat to low. Cover and simmer gently for about an hour, until the meat is tender and pulls easily from the bone.
- Remove the lid and increase the heat to medium-high. Reduce the sauce, gently tossing the ribs occasionally to coat them evenly. Continue for about ten minutes, until the sauce is thick, dark, and glossy, and coats the back of a spoon.
- Arrange the ribs on a serving platter. Pour the remaining sauce over the top. Garnish with thinly sliced scallions and serve immediately with white rice.
Nutrition
Per serving
- Energy
- 682.8 kcal
- Protein
- 38.59 g
- Carbohydrate
- 34.36 g
- Fat
- 44.4 g
- Fibre
- 4.22 g
- Calcium
- 15.39 mg
- Iron
- 0.56 mg
- Magnesium
- 19.19 mg
