Put pork ribs into a large cookware. Fill it with plenty of room temperature water. Bring it to a boil then leave to simmer.
Skim off the foam appearing on the surface with a spoon. After about 3 minutes, drain the ribs.
Braise the ribs
Pour oil into a clean wok (or deep pan, pot) then add the drained ribs, garlic, ginger, and scallion. Stir fry over medium heat until the ribs become a little golden on the surface.
Add sugar, black rice vinegar (keep 1 tablespoon for later use), light soy sauce, dark soy sauce and salt. Top up with hot water enough to just level with the ribs (I used about 400ml/1¾ cups).
Bring to a full boil then turn the heat to low. Cover and leave to simmer for about 50 minutes (see note 2).
Reduce the broth
When the time is up, uncover and pick out all the garlic, ginger and scallions. Add the remaining 1 tablespoon of black rice vinegar. Turn the heat up to high to boil down the liquid.
Stir from time to time. Once the liquid becomes just thick enough to coat the ribs. Remove from the heat immediately. Be attentive not to overcook as it’ll cause the sugar to burn. It took me about 8 minutes but it may vary in your case.
Garnish and serve
Transfer the ribs to a serving bowl/plate. Sprinkle sesame seeds and scallions over to garnish.
They may be eaten while warm or at room temperature. Serve them with plain rice and vegetable dishes.
1. Usually, pork ribs chopped into short pieces are used in this dish. Ask your butcher for help if possible. Otherwise, please feel free to use regular-sized ribs. 2. You can speed up the process in an instant pot or stovetop pressure cooker.
Serving: 1serving | Calories: 629kcal
Sweet and Sour Ribs (Tang Cu Pai Gu, 糖醋排骨) by Red House Spice