Chinese Sweet & Sour Spare Ribs

Ingredients:

• 6-lbs of Swift Pork Spare Ribs
• 1 cinnamon stick
• 2 large bay leaves
• 4 large star anise
• 1 dried chili
• 2 tbsp canola oil
• 1 garlic clove
• 2 large scallions
• 1 cup rock sugar
• 2 tbsp dark soy sauce
• 1 tbsp soy sauce
• 1/2 cup Shaoxing wine
• 1/4 cup distilled vinegar
• 1/4 cup Zhenjiang vinegar

Instructions:

1. Prepare the Ribs:
   • Slice the spare ribs to separate the bone and the extra cartilage bone at the ends.
   • In a pot, fully submerge the ribs in water and bring to a boil over high heat. Boil for 20 minutes, skimming off any scum that rises to the top.
   • After 20 minutes, rinse the ribs under cold water and let them dry.
2. Caramelize the Sugar:
   • In a pot or wok over medium-high heat, add 2 tablespoons of canola oil, the cinnamon stick, star anise, dried chili, garlic clove, and scallions. Fry for 2 minutes, then remove the aromatics.
   • Add the rock sugar to the pot. Break it into smaller pieces, if needed, and stir until it caramelizes into a light to dark brown color.
3. Start the Braise:
   • Return the aromatics to the pot and add the Shaoxing wine along with 1 cup of water.
   • Add the cleaned spare ribs to the braising liquid, ensuring they are fully submerged. Stir in the dark soy sauce and soy sauce. Cover the pot with a lid and let it simmer for 20 minutes.
4. Add the Vinegar and Reduce:
   • Remove the lid and stir in the distilled vinegar and Zhenjiang vinegar. Turn the heat to high and allow the liquid to reduce until it forms a thick, glossy sauce, approximately 20 minutes. Stir occasionally to coat the ribs evenly.
5. Finish and Serve:
   • Turn off the heat and plate the ribs. You can serve them as is or strain the sauce to remove the aromatics before drizzling it over the ribs.
   • Enjoy!

Chef Britney Wang @chefbaobae