Entree: China – Shanxi – 山西醋排骨 ➤ Shānxī cù páigǔ (Tangy sweet-and-sour braised pork spare ribs glazed with aged Shanxi vinegar and aromatics)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) pork spare ribs, cut into individual rib pieces
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce (for color), optional
- 1 tsp (5 g) salt
- 2 tbsp (16 g) cornstarch
- 1/2 cup (120 ml) vegetable oil for frying (adjust as needed)
- 3 tbsp (45 g) granulated sugar
- 1/4 cup (60 ml) mature Shanxi aged vinegar (老陈醋)
- 1 cup (240 ml) water
- 3 slices (about 15 g) fresh ginger, sliced
- 2 cloves (6 g) garlic, smashed
- 3 scallions (about 60 g), whites sliced and greens reserved for garnish
- 1 star anise, optional
- 1 tsp (5 ml) toasted sesame oil, optional
- White or black pepper to taste

Instructions

1. Rinse ribs and pat dry. Toss ribs with Shaoxing wine, light soy sauce, salt, and cornstarch until evenly coated; let marinate 15–20 minutes while heating oil.
2. Heat oil in a wok or deep skillet over medium-high heat. Fry ribs in batches until golden brown and crisp on the edges, about 4–6 minutes per batch. Remove ribs and drain on paper towels, reserving roughly 2 tbsp of oil in the pan.
3. Reduce heat to medium, add reserved oil (about 1–2 tbsp) if necessary, then add sugar to the pan. Stir constantly until sugar melts and turns a deep amber caramel, about 2–3 minutes — be careful not to burn.
4. Immediately add sliced ginger, garlic, and scallion whites, stirring to coat in the caramel for 30 seconds. Carefully pour in the Shanxi vinegar (it will sputter), then add dark soy if using, the star anise, and water; stir to deglaze and dissolve caramel into the liquid.
5. Return the fried ribs to the pan, bring to a simmer, cover, and braise over low heat until ribs are tender, 25–35 minutes. Stir occasionally and add a splash of water if the sauce reduces too quickly.
6. Uncover and increase heat to medium-high to reduce the braising liquid until it becomes a thick, glossy glaze that clings to the ribs, about 5–8 minutes. Finish with sesame oil if using and adjust pepper or a pinch of salt to taste.
7. Transfer to a serving platter, sprinkle with scallion greens, and serve hot with steamed rice.