I made this and am damn proud of it. Not because it was difficult to make, ’cause it wasn’t (at all), but because it tasted like the real thing! Sticky, sweet ‘n sour, saucy, and fall off the bone delicious. It’s way better than that American sweet and sour stuff, trust me. I made the ribs with some jasmine rice and vegetables and wolfed it all down immediately.
I can’t stress enough how easy it is to make. I only had to buy the ribs, everything else I had in my kitchen. If you cook Chinese food a lot, you will have everything needed in your kitchen as well. I adapted the recipe, changing a few things here and there, from Fushia Dunlop’s Revolutionary Chinese Cookbook, which I found on Steamy Kitchen’s blog.
- 1.5 pounds of pork ribs
- 2×2 inches of ginger, sliced into thin “coins”
- 6 green onions, cut into 2-inch sections
- 1 tablespoon of Chinese rice wine (I used Shao Xing)
- Generous pinch of salt
- 2 tablespoons of cooking oil
- 2 tablespoons of dark soy sauce
- 2 tablespoons of white sugar (real recipe calls for 4 tablespoons. I think 2 is enough.)
- 1 tablespoon of Chinese black vinegar (can substitute with balsamic)
- 1 tablespoon of corn starch
Step 3: Add half of the ginger, half of the green onions, rice wine, and salt. Turn heat to low and simmer for 15 minutes until the meat is cooked and tender. I probably ended up cooking for closer to 20 minutes. Be sure to continue to skim the pot to remove more impurities. Strain and set ribs aside. Save the soup!
Step 7: Add the dark soy sauce and and sugar. Dark soy sauce is more condensed, thicker, and a bit sweeter than regular. Simmer over a medium flame, spooning the sauce over the ribs. Mix the corn starch with some cold water and pour over sauce to thicken it. Add the vinegar towards the end.