Description
A recipe for tender, bite-size pieces of pork ribs coated in a sweet and savory sticky glaze. This simple and hassle-free recipe requires no marinating or complex steps. Just toss all the ingredients together, add a splash of water, and cover to braise.
Ingredients
Units
Scale
- 1 1/2 lbs pork spare ribs
- 1 tablespoon granulated white sugar
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing cooking wine
- 1 tablespoon rice vinegar
- 1 cup water
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 green onion (thinly sliced)
Instructions
- Clean pork ribs: Cut your spare ribs into bite size pieces. In a medium pot with a lid, add pork ribs and water to cover. Bring the water to a boil or until scum floats to the top (about 12 minutes). Drain into a colander in the sink and rinse well.
- Season: Wash pot thoroughly and return to stove. Add parboiled ribs, sugar, soy sauce, dark soy sauce, Shaoxing cooking wine, rice vinegar, water (1 cup), ginger, and garlic.
- Simmer: Cover and simmer for 35 minutes, tossing halfway for even cooking.
- Thicken sauce: Remove the lid and continue cooking until sauce has thickened and coats ribs (about 3 minutes).
- Serve: Garnish with thinly sliced green onions and serve with rice or noodles for a complete meal.
Notes
If you don’t have dark soy sauce, use brown sugar instead of white sugar. The dark color of the sugar will help to replace the missing color of dark soy sauce.
If you don’t have Shaoxing cooking wine, you can omit or substitute with dry sherry.