Chinese Braised Spare Ribs

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

This is a dish very similar to my braised pork belly recipe, however, we use spare ribs which has less fat and more tender meat.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Chinese


  • 1 kg spare ribs
  • ¼ cup brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • tbsp Shaoxing rice wine
  • 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.
Keyword bbq pork, braised, chinese, spare ribs