Black Vinegar Spare Ribs

700g pork spare ribs, cut into bite-sized pieces
1 thumb-sized ginger, sliced (divided)
4–5 spring onions, cut into chunks (divided)
4–5 garlic cloves (some whole, some chopped)
Vegetable oil

The Poaching Liquid
2–3 tablespoons Shaoxing rice wine
2–3 tablespoons light soy sauce
500ml chicken stock
1 star anise
1 cinnamon stick
1–2 bay leaves

The Sauce
3–4 tablespoons Chinkiang black vinegar
4 tablespoons dark soy sauce
1 tablespoon Shaoxing rice wine
Rock sugar (or sugar)

PREPARATION

1. Heat oil in a pot and add half the ginger, garlic and spring onions, frying until lightly golden and fragrant.
2. Add star anise, cinnamon and bay leaves, stirring briefly to release their aroma.
3. Pour in Shaoxing wine and light soy sauce, then add chicken stock and bring to a boil.

COOKING

1. Add the pork ribs, reduce to a simmer and cook for 45–60 minutes until tender.
2. Remove the ribs from the liquid and set aside, reserving the stock if desired.
3. Heat a wok with a little oil and fry the remaining ginger, garlic and spring onions until fragrant.
4. Add black vinegar, dark soy sauce and Shaoxing wine, bringing the sauce to a boil.
5. Add rock sugar and allow it to melt into the sauce, creating a glossy syrup.
6. Return the ribs to the wok and toss to coat in the sauce.
7. Simmer for 5–10 minutes, allowing the sauce to reduce and cling to the ribs.
8. Stir gently to ensure even coating and prevent burning.
9. Serve immediately while hot and sticky.

School of Wok Tips

• Poaching first ensures the ribs become tender and flavourful.
• Rock sugar creates a glossy, syrupy finish.
• Balance is key—adjust vinegar and sugar to taste.
• Keep stirring during the final reduction to avoid burning.

FAQs

Why poach the ribs first?
This tenderises the meat and allows it to absorb aromatic flavours before glazing.

What is Chinkiang vinegar?
A Chinese black rice vinegar with a deep, slightly smoky flavour essential for this dish.

Can I skip rock sugar?
Yes, regular sugar works, but rock sugar gives a better texture and shine to the sauce.