Sweet and Sour Pork Ribs

1 rack pork ribs
2 garlic cloves, finely chopped
1 thumb-sized piece ginger, finely chopped
Spring onions, for garnish
Fresh coriander, for garnish
Red chilli, sliced (optional)

The Marinade & Glaze

2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons black rice vinegar
1 tablespoon Shaoxing rice wine
1 teaspoon sesame oil

• 3 garlic cloves finely chopped

• a thumb-size piece of finely chopped ginger

PREPARATION

1. In a bowl, mix light soy sauce, dark soy sauce, hoisin, honey, black rice vinegar, Shaoxing wine, sesame oil, garlic and ginger to form a marinade.
2. Pour half of the marinade over the rack of ribs, rubbing it thoroughly into the meat.
3. Leave to marinate for at least 30 minutes (or overnight for deeper flavour).
4. Pour the remaining marinade into a saucepan and simmer for 5 minutes until it thickens into a syrupy glaze.
5. Preheat the oven to 160°C and place the ribs on a tray, covering loosely with foil.

COOKING

1. Roast the ribs for 45–60 minutes until tender and juicy.
2. Remove the foil and baste the ribs with their cooking juices.
3. Brush the reduced glaze generously over the ribs.
4. Increase the oven temperature to 200°C.
5. Return the ribs to the oven and roast uncovered for 25–30 minutes until sticky and caramelised.
6. Remove from the oven and allow to rest briefly before slicing between the bones.
7. Garnish with spring onions, coriander and chilli before serving.

School of Wok Tips

• Black rice vinegar gives a deeper, more complex sourness than regular vinegar.
• Cooking low and slow keeps the ribs tender before finishing at high heat.
• Basting during cooking builds layers of flavour and glaze.
• Let the ribs rest slightly before cutting to keep them juicy.

FAQs

What makes these ribs “sweet and sour”?
The balance comes from honey (sweet) and black rice vinegar (sour).

Can I cook this without an oven?
Yes, you can braise the ribs in a wok with the marinade and reduce it into a glaze.

What cut of ribs should I use?
A whole rack of pork ribs works best for tenderness and presentation.