Chinese Pork Spare Ribs

    1 hour 50 minutes

    This is a traditional Szechuan style rib preparation with the ribs being slowly simmered then pan fried before being covered in a sweet and sour style sauce.

    50 people made this

    Serves: 2 

    • 500g pork spare ribs, cut into 4cm lengths
    • 2cm piece fresh ginger, crushed
    • 1/4 teaspoon Szechuan peppercorns
    • 1 tablespoon rice wine, divided
    • 200ml vegetable oil, for frying
    • 5 tablespoons dark brown soft sugar
    • 1/2 teaspoon salt
    • 600ml chicken stock or water
    • 1 1/2 tablespoons vinegar
    • 1 teaspoon sesame oil
    • 1 teaspoon toasted sesame seeds (optional)

    Preparation:15min  ›  Cook:1hour35min  ›  Ready in:1hour50min 

    1. Bring a large saucepan of water to the boil. Add pork ribs, ginger, Szechuan peppercorns and 1/2 the rice wine. Bring back to the boil. Skim off any scum that forms on the surface. Simmer over medium-low heat for 80 minutes. Drain and set aside.
    2. Heat oil in a wok over high heat until hot. Fry the ribs until lightly brown. Remove.
    3. Place the ribs, dark brown soft sugar, salt, remaining rice wine and chicken stock into a clean wok. Cook over medium heat until the wok is almost dry.
    4. Drizzle in the vinegar and sesame oil then toss well.
    5. Transfer to a serving dish and cool. Garnish with sesame seeds and serve.

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    Yummo this was so good... I used peppercorns as I had no Szechuan Berries, also raw sugar as I just ran out of brown. Will definitely be making this again but with a tad less sugar & maybe some chilli for a nice kick  -  22 Sep 2015