Tender Pork Spare Ribs – Caramelized Spare Ribs

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.

Ingredients

• • 1 pound spare ribs cut into 1 to 1.5 inch sections
  • 1 star anise optional
  • 3 ginger slices
  • 4 scallions

For the Sauce:

• • 2 tablespoons cooking oil
  • 2 tbsp mashed rock sugar
  • 2 tablespoons light soy sauce
  • 2 tablespoons cooking wine
  • 3 tablespoon black vinegar
  • 1 cup warm water

Garnish:

• 1 tbsp White sesame seeds
• 2 tbsp Spring onion
  

  Step by step instructions

  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.

  Watch the video on how to cook 👇👇

  Related recipes

  • Pork Adobo Instant Pot
  • Sticky Pork Ribs
  • Char Siu Chinese Bbq Pork
  • Crispy Pork Belly

  
  

  

  Caramelized Pork Spare Ribs

  Calleigh

  5 from 8 votes

  Print Pin Rate

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

  Servings: 3

  Calleigh

  Author: Calleigh

  Prep Time 10 minutes

  Cook Time 30 minutes

  Total Time 40 minutes

  Ingredients:

  • 1 pound spare ribs cut into 1 to 1.5 inch sections1 pound spare ribs cut into 1 to 1.5 inch sections
  • 1 star anise optional1 star anise optional
  • 3 ginger slices3 ginger slices
  • 4 scallions4 scallions

  For the Sauce:

  • 2 tablespoons cooking oil2 tablespoons cooking oil
  • 2 tbsp mashed rock sugar2 tbsp mashed rock sugar
  • 2 tablespoons light soy sauce2 tablespoons light soy sauce
  • 2 tablespoons cooking wine2 tablespoons cooking wine
  • 3 tablespoon black vinegar3 tablespoon black vinegar
  • 1 cup warm water1 cup warm water

  Garnish:

  • 1 tbsp White sesame seeds1 tbsp White sesame seeds
  • 2 tbsp Spring onion2 tbsp Spring onion

  Instructions:

  • 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.
  • 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.
  • Once the sugar has melted and caramelized or turned golden, turn the heat up to medium and stir in the pork ribs.
  • 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.
  • 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 a 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.

  Watch the Video:

  Nutrition Information:

  Calories: 573.37kcal | Carbohydrates: 12.4g | Protein: 25.31g | Fat: 46.29g | Saturated Fat: 12.3g | Sodium: 531.59mg | Fiber: 1.09g | Sugar: 9.19g

  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.

  Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.

  Course: entree

  Cuisine: Asian

  Keywords: caramelized pork ribs, chinese pork ribs recipe braised, tender pork spare ribs, vietnamese braised pork ribs, vietnamese caramelized pork ribs, vietnamese pork spare ribs, vietnamese spare ribs