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Tender Pork Spare Ribs – Caramelized Spare Ribs

Published: Updated: · By: 29 Comments

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).

pork spare ribs

#PorkSpareRibs - Caramelized Pork Spare Ribs will get you tender pork ribs with glossy, sweet dark sauce which is so yummy spooned over rice.

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.

Chinese spare ribs

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.

Spare Ribs recipe

Watch How to Cook the Pork Spare Ribs Below 👇👇

Caramelized Pork Spare Ribs

Caramelized Pork Spare Ribs

Your rating: 5
4 ratings
Category: Entree
Cuisine: Asian

Caramelized Pork Spare Ribs will get you tender pork ribs with glossy, sweet dark sauce which is so yummy spooned over rice.

Caramelized Pork Spare Ribs

Ingredients

40 minutes
3
573.37 kcal
  1. 1 pound spare ribs (cut into 1 to 1.5 inch sections)
  2. 1 star anise (optional)
  3. 3 ginger slices
  4. 4 scallions
    For the Sauce:
  1. 2 tablespoons cooking oil
  2. 2 tbsp mashed rock sugar
  3. 2 tablespoons light soy sauce
  4. 2 tablespoons cooking wine
  5. 3 tablespoon black vinegar
  6. 1 cup warm water
    Garnish:
  1. 1 tbsp White sesame seeds
  2. 2 tbsp Spring onion

Instructions

Prep
10 minutes
Cook
30 minutes
Ready in
40 minutes
  1. Cut ribs into 1 inch to 1.5 inch sections. Place in a 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.
  2. Add 2 tbsp cooking oil and add the rock sugar in wok (or brown sugar) evenly over low heat, don't stir the sugar, just shake it occasionally.
  3. Once the sugar has melted and caramelized or turned golden, turn the heat up to medium and stir in the pork ribs.
  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.
  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.
  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.
  7. Uncover and cook in a medium heat to reduce the sauce until it thickens and becomes sticky enough to coat the pork.
  8. Add sesame seeds and garnish with chopped spring onions. Serve over jasmine rice.

Nutrition information

Calories per serving: 573.37 kcal
Fat per serving: 46.29 g
Saturated fat per serving: 12.3 g
Carbs per serving: 12.4 g
Protein per serving: 25.31 g
Fiber per serving: 1.09 g
Sugar per serving: 9.19 g
Sodium per serving: 531.59 mg
Trans fat per serving: 0.37 g
Cholesterol per serving: 120.96 mg
Nutrition label for Caramelized Pork Spare Ribs
https://www.theforkbite.com/pork-spare-ribs/

Reader Interactions

Comments

  1. 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.

    Rating: 5 / 5

  3. Thank you for sharing this recipe, this is so flavorful, I was actually tempted to lick my fingers because this dish is amazing.

    Rating: 5 / 5

  5. 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!!!

  7. 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!

  10. 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?

  11. This is such a delicious excuse to use my spring onions. You really presented this well, very appetizing and the flavor looks visible.

  12. 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!

  18. Even though my husband has a bbq catering business, this is one rib recipe we have not tried! Thank you for the clear photos.

  19. This looks like a really easy recipe to prep, it would make a lovely family meal for anyone who likes spare ribs!

  20. 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!

  21. I would eat these ribs within seconds! They look delicious 🙂 Haven’t heard of black vinegar but will try to find it around here.

  24. 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.

  25. 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!

  26. 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! 😀

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