π About This Recipe
A crown jewel of Zhejiang cuisine, these ribs are a masterclass in the 'Zhe' culinary philosophy of balancing delicate sweetness with a profound savory depth. Unlike the bright red Cantonese version, this dish features a glossy, mahogany glaze achieved through the slow reduction of Chinkiang black vinegar and rock sugar. The result is a melt-in-your-mouth texture with a complex, smoky-sweet finish that captures the elegance of Hangzhou dining.
π₯ Ingredients
Main Ingredients
- 500 grams Pork Spare Ribs (cut into small 1-inch bite-sized pieces)
- 5 slices Ginger (peeled)
- 2 stalks Scallions (cut into 2-inch lengths)
- 2 tablespoons Shaoxing Rice Wine (for blanching)
The Signature Sauce
- 4 tablespoons Chinkiang Black Vinegar (aged balsamic-style Chinese vinegar)
- 3 tablespoons Yellow Rock Sugar (crushed into smaller pieces)
- 2 tablespoons Light Soy Sauce (for saltiness)
- 1 teaspoon Dark Soy Sauce (strictly for the deep mahogany color)
- 2 tablespoons Cooking Oil (neutral oil like vegetable or canola)
- 1.5 cups Hot Water (to braise the ribs)
Garnish
- 1 teaspoon Toasted White Sesame Seeds (for crunch and aroma)
- 1 stalk Fresh Scallion Greens (finely julienned)
π¨βπ³ Instructions
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1
Place the pork ribs in a pot of cold water. Add the ginger slices, scallion stalks, and Shaoxing wine. Bring to a boil over high heat.
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2
Once boiling, let it cook for 3-5 minutes to remove impurities. You will see grey foam rise to the surface. Drain the ribs and rinse them thoroughly under warm running water. Pat dry with paper towels.
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3
Heat 2 tablespoons of oil in a clean wok or heavy-bottomed skillet over medium heat. Add the blanched ribs and fry them until they are lightly golden brown on all sides, about 5-7 minutes.
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4
Remove the ribs from the pan, leaving the residual oil behind. If there is too much oil, spoon some out until only about 1 tablespoon remains.
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5
Add the rock sugar to the pan over low heat. Stir constantly until the sugar melts and turns into a light amber syrup. This 'sugar-coloring' technique is vital for the dish's flavor profile.
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6
Return the ribs to the pan and toss quickly to coat every piece in the melted sugar syrup.
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7
Pour in the light soy sauce and dark soy sauce, stirring to ensure the color is even across all the meat.
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8
Add 3 tablespoons of the Chinkiang black vinegar (save the last tablespoon for the very end to preserve the bright acidity).
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9
Pour in the 1.5 cups of hot water. The water should almost cover the ribs. Bring to a simmer, then reduce the heat to low.
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10
Cover with a lid and simmer gently for 30-35 minutes. The ribs should become tender but not falling off the bone yet.
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11
Remove the lid and turn the heat up to medium-high. This is the reduction phase. Stir frequently to prevent burning as the sauce thickens.
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12
When the sauce has reduced to a thick, syrupy glaze that clings to the ribs, drizzle in the final tablespoon of black vinegar. This 'vinegar finish' adds a fresh aromatic layer.
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13
Toss the ribs one last time until they are brilliantly glossy and the sauce is almost entirely absorbed. Transfer to a serving plate.
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14
Garnish immediately with toasted sesame seeds and julienned scallion greens while the glaze is still hot.
π‘ Chef's Tips
Always use Chinkiang (Zhenjiang) black vinegar; white vinegar is too sharp and lacks the malty depth required for this dish. Rock sugar is superior to granulated sugar here as it provides a translucent, 'mirror-like' shine to the final glaze. Do not skip the blanching step starting from cold water, as it ensures the meat is clean and the final sauce is smooth. Be patient during the reduction phase; the sauce can go from perfect to burnt in seconds, so stay by the stove. If you prefer a softer rib, increase the simmering time to 45 minutes before starting the final reduction.
π½οΈ Serving Suggestions
Serve with a bowl of fluffy steamed Jasmine rice to soak up any extra glaze. Pair with a side of blanched Bok Choy or Gai Lan to provide a fresh, crisp contrast to the rich ribs. A pot of Dragon Well (Longjing) tea is the traditional Zhejiang beverage choice to cleanse the palate. For a full meal, serve alongside a light West Lake Beef Soup. These ribs are also excellent served at room temperature as part of a traditional cold appetizer spread.