dinner · dairy-free
Sweet and sour pork ribs (tang cu pai gu)
Shanghai-style bite-size ribs glazed in a tangy black vinegar and sugar sauce, served warm or cold.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
Contains wheat, soy and sesame.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Blanch ribs 3 minutes, rinse and dry.
-
2
Brown ribs in oil with ginger.
-
3
Add wine, soy, 3 tbsp sugar, 2 tbsp vinegar and hot water; simmer covered 30 minutes.
-
4
Uncover, add remaining sugar and boil until the sauce coats the ribs.
-
5
Stir in the last tbsp vinegar off the heat and finish with sesame seeds.
