Ribs with Black Vinegar Sauce

Ingredients for Ribs with Black Vinegar Sauce

• 900g pork spareribs, cut into individual ribs

• 60ml cornflour

• About 2875ml peanut or vegetable oil for frying, divided

• 4 garlic cloves, thinly sliced

• 1 medium shallot, thinly sliced

• 2 tablespoons very thin matchsticks of peeled ginger

• 100g packed light brown sugar

• 2 tablespoons Chinese Shaoxing wine or medium-dry Sherry

• 80ml reduced-sodium chicken broth

• 80ml Chinese black vinegar

• 80ml reduced-sodium soy sauce

How to make Ribs with Black Vinegar Sauce

Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry. Whisk 1/2 teaspoons salt into cornflour in a large bowl. Add ribs and toss.

Heat 3 inches oil to 204°C in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch. Transfer with a slotted spoon to a bowl.

Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes. Add brown sugar and cook, stirring, until dissolved, about 1 minute. Add wine and boil 1 minute.

Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.

Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.