These Chinese braised spare ribs was a dish my Mom grew up making all the time. However, I did not enjoy eating it because of the strong sourness from the Zhenjiang vinegar. This is a twist on a recipe I grew up eating which incorporates more sugar and a more mild flavored vinegar instead.
Chinese Braised Spare Ribs
- 1 kg spare ribs
- ¼ cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1½ tbsp Shaoxing rice wine
- 1½ tbsp rice vinegar
- ½ cup water
- 2 scallions (cut into thirds)
- 2 slices ginger
- 4 cloves crushed garlic
- 1 tsp sesame seeds
- 1 scallion green
- Cut your spare ribs into their individual ribs.
- Boil cut ribs in water for 5 minutes to remove scum.
- In a wok or deep non stick pan, melt brown sugar over medium heat along with 2 tbsp water. The water helps melt the sugar faster.
- Once sugar is melted, add the ribs into the wok and give it a quick stir.
- Add soy sauce, dark soy sauce, Shaoxing rice wine, rice vinegar, ½ water, scallions, ginger, and garlic. Stir again then cover and allow to simmer for 45 minutes.
- Remove the lid and turn up the heat to med-high for 10 minutes or until sauce has thickened and coats ribs well.
- Serve on rice and top with sesame seeds and green onions.