Pork Spare Ribs is a classic side dish that's been slowly braised in a liquid until fall-off-the-bone tender while reducing to a sweet, glossy, and savory glaze.
I like to savor these spare ribs by gnawing on the bones and licking my fingers clean (when no one is looking, to be honest).
These tender pork spare ribs are a popular taste in many Asian cuisines and can be done by using different ingredients.
Some of the sauces may use ketchup but for this recipe, I used black vinegar, soy sauce, and sugar color (dark red rock sugar color) to create the bright red color.
Sugar color (糖色) is melted sugar with oil, usually presenting a red dark color. This cooking method is also used in many other dishes like the red braised pork belly.
When comparing the color brought by light soy sauce or ketchup, sugar color has a stronger viscidity.
Grab these ingredients
-
- 1 pound spare ribs cut into 1 to 1.5 inch sections
- 1 star anise
- 3 ginger slices
- 4 scallions
For the Sauce:
-
- 2 tablespoon cooking oil
- 2 tablespoon mashed rock sugar
- 2 tablespoon light soy sauce
- 2 tablespoon cooking wine
- 3 tablespoon black vinegar
- 1 cup warm water
Garnish:
- 1 tablespoon white sesame seeds
- 2 tablespoon Spring onion
Step by step instructions
Step 1
Cut ribs into 1 inch to 1.5-inch sections. Place in boiling water. Bring to a boil and blanch for 2-3 minutes. Transfer out and rinse under running warm water. Set aside to drain completely.
Step 2
Add 2 tablespoon cooking oil and add the rock sugar in a wok (or brown sugar) evenly over low heat, don't stir the sugar, just shake it occasionally.
Step 3
Once the sugar has melted and caramelized or turned golden, turn the heat up to medium and stir in the pork ribs.
Step 4
Drizzle with the light soy sauce, cooking wine, and black vinegar, and toss to make sure the ribs are well coated. Continue to cook for 1 minute.
Step 5
Add just enough warm water to cover the pork ribs and bring to a boil. Once boiling, add the ginger, green onion, and star anise.
Step 6
Cover and let it simmer for 20-25 minutes over low heat until the pork is tender. Stir once or twice in the process. Take the ginger, green onion, and star anise out in the later stage.
Step 7
Uncover and cook in medium heat to reduce the sauce until it thickens and becomes sticky enough to coat the pork.
Step 8
Add sesame seeds and garnish with chopped spring onions. Serve over jasmine rice.
Related recipes
Full Recipe
Caramelized Pork Spare Ribs
Ingredients:
- 1 pound spare ribs (cut into 1 to 1.5-inch sections)
- 1 star anise
- 3 ginger slices
- 4 scallions
For the Sauce:
- 2 tablespoon cooking oil
- 2 tablespoon rock sugar (mashed rock sugar)
- 2 tablespoon light soy sauce
- 2 tablespoon cooking wine
- 3 tablespoon black vinegar
- 1 cup warm water
Garnish:
- 1 tablespoon White sesame seeds
- 2 tablespoon Spring onion
Watch the Video:
Instructions:
- Cut ribs into 1 inch to 1.5-inch sections. Place in boiling water. Bring to a boil and blanch for 2-3 minutes. Transfer out and rinse under running warm water. Set aside to drain completely.
- Add 2 tablespoon cooking oil and add the rock sugar in a wok (or brown sugar) evenly over low heat, don't stir the sugar; just shake it occasionally.
- Once the sugar has melted and caramelized or turned golden, turn the heat up to medium and stir in the pork ribs.
- Drizzle with light soy sauce, cooking wine, and black vinegar. Toss to make sure the ribs are well coated. Continue to cook for 1 minute.
- Add just enough warm water to cover the pork ribs and bring to a boil. Once boiling, add the ginger, green onion, and star anise.
- Cover and let it simmer for 20-25 minutes over low heat until the pork is tender. Stir once or twice in the process. Take the ginger, green onion, and star anise out in the later stage.
- Uncover and cook in medium heat to reduce the sauce until it thickens and becomes sticky enough to coat the pork.
- Add sesame seeds and garnish with chopped spring onions. Serve over jasmine rice.
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Sienna Hooper says
This is awesome... I would love to try this out, but I need to find where to get the black vinegar. I guess, i can find it in the Chinese market.
Julia Johnston says
I could have eaten this in one sitting.. I love the sticky sauce and I cant wait to try this on weekend. Yes!
Connie R says
Thank you for sharing this recipe, this is so flavorful, I was actually tempted to lick my fingers because this dish is amazing.
Crystal Dennings says
Omg.. my mouth just waters browsing the pictures. This looks so yummy and tempting. Besides, its so easy to cook at home.
Shubhada Bhide says
Wow!! I do really love this Pork Spare Ribs recipe. I will absolutely try to cook this for my family. My hubby would really love this so much. Yuummy!!!
Tanvi Rastogi says
I love your food photography. So much effort must go into creating dishes and shooting them.
❥ tanvii.com
Nati says
These spare ribs look very tasty! I am not a huge meat eater, specially pork, but I have taste spare ribs a few times and they are delicious!
Nina says
These look absolutely delicious. I love how sweet and savoury Asian foods are.
Calleigh says
@Nawdeeya,
Sure, you can substitute pork for beef as well.
nawdeeya says
I am not a ribs fan, but these look delicious! Your recipe seems easy to follow and the pics are awesome. Can you substitute beef ribs?
Esme Sy says
This is such a delicious excuse to use my spring onions. You really presented this well, very appetizing and the flavor looks visible.
Tiffany Yong says
Pork ribs is one of my bf's favourite dish. And when it's caramelised, it's my fav dish as well. I hope it won't take me long to master this dish!
Karyl | Karyl's Kulinary Krusade says
I love ribs! I've never had any that have such a beautiful looking glaze though...and I would be licking my lips in front of anyone!! Pinning this recipe for sure
Lyosha says
I wonder if usage of beef here would do the trick. it looks delicious but I don't eat pork
Ching Almazan says
This is my kind of meal. This looks so delicious over rice and drizzling that sauce over it. haha i already imagine myself making and eating it!
Jessica says
This is one of my favorite dish. So yummy.. thanks for sharing the recipe.
Alaina Monster says
This looks absolutely divine! I've never heard of that sauce before, but it sounds delicious!
jill says
Even though my husband has a bbq catering business, this is one rib recipe we have not tried! Thank you for the clear photos.
Elizabeth O says
This looks like a really easy recipe to prep, it would make a lovely family meal for anyone who likes spare ribs!
Hannah says
Wow, this recipe is just what I need right now, I'm so craving some ribs and this is so sweet and comfort food! 🙂 Amazing!
Julia says
I would eat these ribs within seconds! They look delicious 🙂 Haven't heard of black vinegar but will try to find it around here.
Allison - Celebrating Sweets says
That glaze looks delicious! I'm always looking for new meal ideas, I can't wait to try this one!
empowerandhelp says
hahahaha, all these food recipes making me hungry already, Just wondering if can use same recipe with tofu or meatless choice
Neriz @ food and journeys says
Ooohhh! This is perfect for the snowy week that we're having here in Stockholm. I initially thought you were using red wine, because of the lovely color. 🙂
Would it be ok to use just normal vinegar ? Not sure I've seen black vinegar in Asian stores here.
Annie @ Annie's Noms says
I'm super picky about pork and it just HAS to be fall off the bone tender for me to eat it; this looks totally amazing! I love the sauce! Anything with star anise and soy sauce is right up my street! These look way too good to share!
Joanna says
The pork ribs do look sticky just from your photos, I can imagine how delicious they are. And there is nothing wrong with licking your fingers, especially if they are so good! 😀