1-2-3-4-5 Ribs
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
6
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Calories
302 kcal
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Course
Main Course
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Cuisine
Chinese
1-2-3-4-5 Ribs
Description
This method starts with meaty pork rib pieces seared with ginger slices in hot oil to build a nice browned exterior. The ribs are then simmered covered in a sauce mixture including Shaoxing wine, light soy sauce, Chinese black vinegar, sugar, and water brought to a boil before lowering the heat for a slow cook.
The slow simmer allows flavors to meld and the ribs to become tender while the sauce reduces slightly. The acidity from the black vinegar and the sweetness from the sugar create a harmonious coating on the ribs, contrasting with the savory notes from soy sauce and Shaoxing wine. Regular monitoring prevents the liquid from drying out and ensures even cooking.
This recipe works well as a main dish served with steamed rice or vegetables to absorb the flavorful sauce.
Ingredients
- 1 1/2 pounds pork ribs (680g, the meatier the better, cut into 1.5- to 2-inch pieces)
- 2 tablespoons neutral cooking oil generic cooking oil
- 4 lices ginger
- 1 tablespoon Shaoxing wine
- 2 tablespoons soy sauce light
- 3 tablespoons Chinese black vinegar
- 4 tablespoons sugar
- 5 tablespoons water
Instructions
- Select meaty ribs, and have the butcher cut them into 1.5” to 2” long pieces. Rinse, and pat dry with a paper towel.
- Preheat a wok until it starts to smoke lightly (see my post on how to prevent food from sticking to a wok). Add 2 tablespoons oil, along with the ginger slices. Over medium heat, fry the ginger for 1 minute. Add the ribs, turn up the heat to high, and take a few minutes to brown both sides.
- Turn down the heat, and add in 1 tablespoon Shaoxing wine, 2 tablespoons light soy sauce, 3 tablespoons Chinese black vinegar, 4 tablespoons sugar, and 5 tablespoons water. Stir and mix everything well. Turn up the heat to bring it to a boil.
- Once boiling, cover and reduce the heat to medium/low. Simmer for 25 minutes (20 minutes if the ribs are less meaty than mine). Halfway through the process, check to make sure the liquid is not drying up. If so, reduce the heat further and add in a little more water if needed.
- After 25 minutes of simmering, remove the lid. There should be quite a bit of liquid left. Time to turn up the heat to reduce the sauce and make the ribs glisten. With the heat on high, continuously stir and toss the ribs. This process takes only a couple of minutes. Reduce the liquid until there is ¼ cup of liquid left and the ribs are gleaming with sauce! Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 64mg | 21% |
| Sodium | 400mg | 17% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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