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Appetizer

Simple Chinese Style Sticky Ribs to Make at Home

June 30, 2021

I’ve recently teamed up with Umami Cart, an online specialty Asian grocery store, to bring you these incredibly addicting Chinese Sweet and Sour Ribs! This recipe was inspired by one of their recipe kits that they have available for purchase on their website. You can simply pick the recipe that you want to make and they ship you all of the ingredients that you will need right to your door. I’ve been a fan of Umami Cart long before we started working together and I can’t recommend their site enough. You can visit them through my link here and use the code WISHBONE for 10% off your order!

These ribs are unlike anything I’ve ever made before. They are slightly chewy, unlike the typical “fall off the bone tender” ribs you will find with American style BBQ ribs. But I’ve officially decided I like these WAY better, and an added bonus is that they take a fraction of the time! But seriously, dont be intimidated if you’ve never cooked something like this before. You will be shocked at how easy it is to make something so delicious.

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I believe in happy & whole food that’s equally as fun to make as it is to eat.

Wishbone Kitchen

Chinese Sticky Sweet and Sour Ribs

Cook Time:45 mins
yields:4 serves
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Ingredients

  • 1 rack pork spare ribs silver skin removed
For the Marinade
  • 2 tbsp soy sauce
  • 2 tbsp Chinese cooking wine
For the Sauce
  • 2 tbsp soy sauce
  • 2 tbsp Chinese cooking wine
  • 3 tbsp black vinegar
  • 1 tbsp dark soy sauce optional
  • 1 tbsp dark brown sugar
  • 2 tbsp vegetable oil
  • 2 inch knob of ginger, sliced into rectangles
  • 5 scallions cut whites and light green parts into 1 inch pieces, and thinly slicing dark green tops for garnish
  • 1 tbsp toasted white sesame seeds for garnish
  • hot water as needed

Instructions

  1. Prep your ribs by removing the silver skin on the back side of the bones, and cutting each individual rib. You have the option of cutting each rib in half or in 1 inch pieces, but feel free to leave them whole.
  2. Transfer the ribs to a ziplock back and add the marinade. Let sit for at least 2 hours, or preferably over night. Occasionally massage the marinade into the ribs and rotate them in the bag.
  3. When you're ready to cook the ribs, be sure to have everything measured out beforehand as the process goes very quickly. Remove the ribs from the marinade, discard the marinade and pat the ribs dry. Preheat a wok or large non-stick pan over high heat. Add 1 tbsp of oil to the pan and brown the ribs in batches.
  4. Add another tbsp of oil to the pan and add the sugar. Once the sugar is melted, quickly add back in the ribs and toss. Continue tossing in the melted sugar for about 30 seconds.
  5. Add your soy sauce, cooking wine, and dark soy sauce. Toss to combine. Next add enough hot water to cover the ribs about 80% of the way. Then add ginger and white and light green scallions. Stir, bring to a boil then reduce to a simmer. Simmer for 35 minutes, stirring occasionally.
  6. After 35 minutes remove the ginger and scallions to the best of your ability. Turn the heat up too high and begin reducing the sauce. This process can take anywhere from 5-15 minutes depending on how much liquid you added to the pan. Stir and toss frequently so that the sugars don't burn and the ribs are all fully coated. Once your sauce is dark brown and sticky, turn off the heat and add the sesame seeds.
  7. Transfer to a serving plate and top with sliced scallions.

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