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Shanghai Style Sweet and Sour Pork Ribs | Chef John’s Cooking Class

Shanghai Style Sweet and Sour Pork Ribs | Chef John’s Cooking Class
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Imagine a symphony of colors and aromas swirling in your kitchen, as succulent pork ribs glisten with a golden glaze, infused with the sweetness of crystal sugar and the depth of aromatic spices. With this recipe, you’ve unlocked the secret to creating tender, flavorful pork ribs with a glorious golden glaze that will impress your family and friends.

PRE TIME: 10 min
COOKING TIME: 1 hr 40 min
TOTAL TIME: 1 hr 50 min
  • Bake the Pork Ribs
  • lb. Pork ribs
  • 2 tbsp. Olive oil
  • For the Crystal Sugar
  • 2 tbsp. Olive oil
  • 1/4 cup Crystal sugar
  • 2 tbsp. Water
  • Cook the Baked Pork Ribs
  • 1 cup Boiling water
  • 2 tbsp. Shaoxing wine
  • 5 cloves Garlic cloves
  • tbsp. Light soy sauce
  • 1/2 tsp. Salt
  • 1ㅤ cupㅤ Crystal sugar
  • cup Sweet black rice vinegar, divided
  • Garnish
  • 1ㅤ ㅤ tspㅤ White sesame seeds
Preheat your oven to 450°F/250°C.
Step 1
Step 1
Cut the pork ribs into small pieces and brush them with olive oil to prep them for roasting.
Step 2
Step 2
Roast the pork ribs for 20-30 minutes until they turn a beautiful golden color. This step helps remove any gamey taste and excess blood from the ribs, ensuring a more flavorful final dish.
Step 3
Step 3
In a medium-sized cooking pan over low heat, add olive oil, crystal sugar, and water. Constantly stir until the sugar is completely melted and caramelized. Be cautious not to set the heat too high to prevent burning.
Step 4
Step 4
Once the sugar is caramelized, add boiling water, roasted ribs, Shaoxing wine, garlic, light soy sauce, salt, crystal sugar, and 1/4 cup of sweet black rice vinegar to the pan. Ensure the ribs are submerged in the sauce.
Step 5
Step 5
Turn up the heat and bring it to a boil. Cover the pan with a lid, turn the heat to low, simmer for 15 minutes; add 1/2 cup Zhengjiang sweet black rice vinegar, simmer for another 20-25 minute with the lid on, then add 1/2 cup Zhengjiang sweet black rice vinegar again, turn up the heat to high to thicken the sauce until all rib pieces are well glazed. (Add the Zhengjiang sweet black rice vinegar three times, especially the 3rd time is for enriching the flavor, therefore the dish is more flavourful.)
Step 6
Step 6
Plate and sprinkle white sesame seeds on top and serve!
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