Chinese Pork Ribs with Vinegar

Chinese Pork Ribs with Vinegar


12 people made this

Chinese black vinegar adds a delicious punch to these braised spare ribs. In a pinch you could substitute balsamic vinegar.


Serves: 4 

  • 1 kg pork spare ribs, cut into 14 pieces
  • 1 tablespoon peanut oil
  • 2 cloves garlic, finely chopped
  • 3 tablespoons dark soy sauce
  • Sauce
  • 2 tablespoons Chinese rice wine
  • 1 tablespoon brown sugar
  • 4 tablespoons Chinese black vinegar
  • 1 tablespoon cornflour, mixed with 1 tablespoon water

Preparation:10min  ›  Cook:1hour5min  ›  Ready in:1hour15min 

  1. Blanch the ribs in boiling water for 5-8 minutes. Rinse under cold water to cool. Set aside.
  2. Heat a large frying pan with 1 tablespoon oil over high heat. Stir fry the garlic until fragrant, 2-3 minutes. Stir in the ribs with the dark soy sauce.
  3. Stir in the rice wine and sugar, mix well. Add enough water to 3/4 cover the ingredients. Simmer for 3 minutes over high heat. Stir to ensure the sugar has dissolved.
  4. Reduce the heat to medium-low, cover, simmer for 40 minutes. Stir in the black vinegar, simmer for 5 minutes.
  5. Transfer the ribs onto a serving plate, keeping the sauce in the frying pan. Thicken with the cornflour slurry. Once thick, pour over the ribs and serve.

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Reviews (3)


ok i need some pointers about step 2 with the garlic and ribs... do the ribs and soy sauce go in with the garlic in the same pan ? sorry to sound stupid but i am not good with this sort of thing - 23 Jul 2012


Add some light soy sauce or salt would taste better! - 24 May 2016


Yes, just add the ribs to the same pan, brown them a bit, then add the soy sauce. You can also fry some sliced ginger with the garlic; can also add fresh sliced chilli (or from a jar) to your preferred taste. Tastes great, served with rice & stir-fried or steamed veges. - 19 Dec 2013

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