Chinese Pork Ribs with Vinegar

    1 hour 15 minutes

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

    52 people made this

    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 in English (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