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 popular taste in many Asian cuisines and can be done by using different ingredients.
Some of the sauce 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.