This post may contain affiliate links. Please read our disclosure policy.

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.

View this post on Instagram

A post shared by @kwokspots

Best Meat for Chinese Braised Spare Ribs: Choosing the Right Cut for Maximum Flavor

For the most tender and flavorful sticky braised spare ribs, choosing the right cut of meat is essential. Pork spare ribs are the best option, as they have a good balance of meat, fat, and connective tissue that breaks down beautifully during slow braising, resulting in juicy, fall-off-the-bone texture. St. Louis-style ribs (trimmed spare ribs) are a great choice for even cooking, while baby back ribs can be used for a leaner alternative. Avoid ribs that are too lean, as they may dry out during cooking. For the best results, look for well-marbled ribs with some fat, as this helps keep the meat tender and enhances the rich, sticky glaze.

Key Ingredients

To achieve the perfect balance of sweet, savory, and umami flavors, these key ingredients are essential for making sticky braised spare ribs:

Pork Spare Ribs – The ideal cut for braising, with enough fat and connective tissue to stay tender and juicy.
Soy Sauce – Adds depth, saltiness, and umami to the braising liquid. Use a mix of light and dark soy sauce for the best flavor.
Honey and Brown Sugar – Creates a rich, caramelized glaze that gives the ribs their signature sticky coating.
Garlic & Ginger – Aromatic staples that enhance the sauce with warmth and complexity.
Shaoxing Wine or Vinegar – A touch of acidity helps balance the sweetness and adds a subtle depth to the sauce.

By combining these ingredients and slow-braising the ribs until tender, you’ll achieve fall-off-the-bone, flavor-packed ribs with a deliciously sticky glaze.

Chinese Braised Spare Ribs

Prep: 10

Cook: 1

Total: 1 10

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.

Ingredients

1 kg spare ribs
3 tbsp brown sugar
3 tbsp soy sauce
2 tbsp dark soy sauce
1½ tbsp black vinegar
2 tbsp honey
1½ cup water
2 slices ginger
4 cloves crushed garlic
1 tsp sesame seeds
1 scallion green

Instructions

Cut your spare ribs into their individual ribs.
1 kg spare ribs
Boil cut ribs in water for 5 minutes to remove scum. Strain and rinse.
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.
3 tbsp brown sugar
Once sugar is melted, add the ribs into the wok and give it a quick stir.
1 kg spare ribs
Add soy sauce, dark soy sauce, vinegar, honey, water, ginger, and garlic. Stir again then cover and allow to simmer for 45 minutes.
3 tbsp soy sauce, 2 tbsp dark soy sauce, 1½ tbsp black vinegar, 1½ cup water, 2 slices ginger, 4 cloves crushed garlic, 2 tbsp honey
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.
1 tsp sesame seeds, 1 scallion green