Sweet and Sour Spareribs with a Sticky Black Vinegar Glaze

By Sprig Originals ✓ · cooked up in Sprig

Short-cut spareribs are blanched, browned in a wok, then simmered in the classic Shanghai 1-2-3-4-5 sauce — wine, soy, sugar, black vinegar and water — until the pork is fork-tender. The lid comes off at the end and the liquid reduces to a mahogany glaze that clings to every rib instead of pooling on the plate. A second splash of Chinkiang vinegar right before serving keeps the sour edge bright.

Ingredients

• 2 lb pork spareribs, cut crosswise into 1 1/2-inch pieces
• 1 tbsp Shaoxing wine
• 4 slices fresh ginger, coin-sized
• 2 scallions, cut into 2-inch lengths

• 1 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 3 tbsp granulated sugar (or crushed rock sugar)
• 4 tbsp Chinkiang black vinegar
• 5 tbsp water
• 1 tsp dark soy sauce, for color
• 1 cup hot water, plus more as needed

• 2 tbsp neutral oil, such as peanut or canola
• 3 slices fresh ginger
• 1 star anise (optional)
• 1 tbsp Chinkiang black vinegar, for finishing
• 1/4 tsp kosher salt, or to taste
• 2 tsp toasted sesame seeds
• 1 scallion, thinly sliced

Instructions

1. Ask the butcher to band-saw a rack of spareribs crosswise into 1 1/2-inch lengths, then cut between the bones at home so each piece is a single short rib. Rinse the pieces under cold water and rub away any bone dust.
2. Put the ribs in a pot, cover with cold water by 2 inches, and add 1 tablespoon Shaoxing wine, the ginger coins and the scallion lengths. Bring to a boil over high heat, skimming the gray foam for the first 2 minutes, then boil 3 minutes more. Drain into a colander and rinse the ribs under warm (not cold) running water to wash off the scum. Pat completely dry — wet ribs will not brown.
3. Stir the sauce together in a measuring cup: 1 tablespoon Shaoxing wine, 2 tablespoons light soy sauce, 3 tablespoons sugar, 4 tablespoons Chinkiang vinegar, 5 tablespoons water, plus the dark soy sauce. Set it next to the stove.
4. Heat a wok or wide heavy skillet over medium-high with 2 tablespoons oil. When it shimmers, add the ribs in a single layer, meaty side down. Fry undisturbed for 3 to 4 minutes until deeply browned, then turn and brown the second side another 3 minutes. Work in two batches if the pan is crowded.
5. Return all the ribs to the pan, add the 3 fresh ginger slices and the star anise, and toss for 30 seconds until fragrant.
6. Pour in the sauce mixture. It will hiss and reduce fast — stir to coat the ribs, then add 1 cup hot water. It should come about two-thirds of the way up the ribs; add a splash more if not.
7. Bring to a boil, then drop the heat to low, cover, and simmer for 40 to 45 minutes. Stir every 15 minutes and check the liquid level, adding 1/4 cup hot water if the pan looks dry. The ribs are ready when a paring knife slides into the meat with no resistance and the meat has pulled back from the bone ends.
8. Uncover, fish out the ginger and star anise, and raise the heat to medium-high. Boil the liquid down for 6 to 10 minutes, turning the ribs constantly with tongs or shaking the pan, until the sauce goes from watery to syrupy and starts to coat the back of a spoon. Watch closely in the last 2 minutes — the sugar can catch and burn.
9. When the glaze is thick enough to cling to the ribs and leaves a clear trail when you drag a spoon through the pan, kill the heat. Add the final 1 tablespoon Chinkiang vinegar and toss for 15 seconds off the heat — this restores the sharp aroma that boils away during the simmer. Taste and add up to 1/4 teaspoon salt if it needs grounding.
10. Pile the ribs on a warm plate, scrape every bit of glaze over the top, and scatter with toasted sesame seeds and sliced scallion. Serve hot or at room temperature with steamed rice.

Chef's tips

Nutrition (per serving, estimated)

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