The phrase “smacking lips” was probably invented for ribs.
The meat closest to the bone is the tastiest. When a plate of ribs is served, everyone lowers their heads to eat the meat, suck on the bones, lick away the sauce residue from the corners of their mouths, and finally savor the flavor by sucking their fingers. This scene really satisfies the cook’s sense of achievement.
With the upcoming cluster of holidays, it’s time to learn some tricks, let the ribs lend you a helping hand. 
Sweet and Sour Spare Ribs (Sweet and Sour Spare Ribs) is one of the traditional Chinese dishes, beloved for its sweet and sour taste and vibrant appearance. This dish is not only well-known in China but has also gained widespread recognition and affection around the world.
Ingredients:
- Spare ribs (usually small ribs)
- Sugar (white or brown)
- Vinegar (usually white vinegar or rice vinegar)
- Soy sauce (light or dark)
- Cooking wine
- Sesame seeds
- Salt
Method:
Blanch the Ribs:
Cut 500g of pork ribs into sections, wash, and blanch in cold water. Once the water boils, remove the ribs and set aside.
Caramelize Sugar:
In a pot, add 3 tablespoons of sugar and 2 tablespoons of water. Cook on the lowest heat, watching as the sugar goes through three stages: small yellow bubbles (pulling sugar), then large yellow bubbles (tender juice), and finally caramel color.
*If the caramel becomes too thick, you can add a spoonful of boiling water, but be careful not to add cold water!
Fry the Ribs:
Add the ribs to the caramel and stir-fry until they are evenly coated with the caramel color, then set aside.
Cook the Ribs:
In another pot, add a little oil and sauté 4 slices of ginger until fragrant. Add the ribs, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 4 tablespoons of vinegar, and 5 tablespoons of water. Stir-fry evenly, bring to a boil over high heat, cover, then simmer on low heat for 30 minutes. Finally, reduce the sauce over high heat.
Add Extra Vinegar:
During the sauce reduction process, you can add an extra tablespoon of vinegar along the edges of the pot to enhance the sour flavor and aroma. Dish out and garnish with some sesame seeds.
Finished!
