Cook with Me: Braised Sweet and Sour Spare Ribs (糖酥排骨)

Ah a childhood favorite, 糖醋排骨. This braising method produces melt-in-your mouth perfection.

My largest qualm with learning my favorite Chinese dishes the way my mom makes it? Getting the measurements right. You know what I’m talking about, right? Measuring spoons and cups don’t seem to exist in Asian kitchens. Instead there’s a lot of eye-balling and phrases like “Pour some of this… more…ok stop”.

After cooking this dish with my mom and finally successfully recreating it a few times solo, here’s the recipe (for you and future-me).

Prepping the Spare Ribs

1. For about 2 servings, we use 1.5 lbs of spare ribs.
2. Cut spare ribs into 1–1.5 inch chunks. There should be 1 bone in each chunk.
3. Rinse ribs with cold water.
4. Place ribs in a pot with cold water, on Medium heat, bringing the water slowly to a simmer. Parboiling could take 5-10 minutes to remove foam and blood residue. Once impurities rise to the top, transfer ribs into a separate bowl.
5. Rinse ribs under hot water. It’s very important that from now on, you only use hot water or the meat will not be as tender. Drain again.

Cooking the Spare Ribs

1. Turn fire to High heat. Add 1 tablespoon of peanut oil to wok. Add ribs and sauté for 1 minute.
2. Add sauce. For 2 servings, I recommend 2 tablespoons Chinese rock sugar, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon black vinegar, 1 tablespoon cooking wine, 3 cloves sliced garlic, 3 slices ginger, 2 green onions, 1 star anise.
3. Sauté on High heat for another 2 minutes.
4. Add Hot water until ingredients are submerged. I recommend using pre-boiled water. Lower heat, cover wok, and cook on Low heat for 35 minutes.
5. Turn off the fire. Do NOT uncover wok. Let sit for 2 hours.
6. Sauté on Medium-High heat, until sauce completely reduces. Depending on amount of water you added earlier, this should take about 10–12 minutes.
7. Serve over rice and enjoy! 😊

Left: Spare ribs | Center: Parboiling ribs to remove foam and blood residue | Right: Add Hot water prior to braising