Chinese cuisine

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Shanghai Style Sweet and Sour Pork Ribs | Chef John’s Cooking Class

Chef John Zhang

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Shanghai Style Sweet and Sour Pork Ribs | Chef John’s Cooking Class

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Golden-brown pork ribs emerge from the oven, their roasted edges locking in a rich, savory aroma that’s both mouthwatering and warming. As they simmer in a caramelized glaze of crystal sugar, Shaoxing wine, and fragrant sweet black rice vinegar, the kitchen fills with the unmistakable scent of Shanghai’s culinary allure.

The ribs bathe in layers of flavor: a balance of deep, molasses-like sweetness and bright, tangy vinegar that’s intensified with each pour. When the sauce thickens to a glossy, amber sheen, each rib is perfectly coated, tender and irresistibly sticky. A final sprinkling of white sesame seeds adds a subtle crunch and nutty finish, making each bite a harmonious blend of sweet, sour, and savory perfection.

Recipe

PRE TIME: 10 min

COOKING TIME: 1 hr 40 min

TOTAL TIME: 1 hr 50 min

3 SERVING

Ingredients:

Bake the Pork Ribs
1½ lb. Pork ribs
2 tbsp. Olive oil
For the Crystal Sugar
2 tbsp. Olive oil
1/4 cup Crystal sugar
2 tbsp. Water
Cook the Baked Pork Ribs
1 cup Boiling water
2 tbsp. Shaoxing wine
5 cloves Garlic cloves
1½ tbsp. Light soy sauce
1/2 tsp. Salt
1 cup Crystal sugar
1¼ cup Sweet black rice vinegar, divided
Garnish
1ㅤ ㅤ tspㅤ White sesame seeds

Directions:

Preheat your oven to 450°F/250°C.

Step 1

Cut the pork ribs into small pieces and brush them with olive oil to prep them for roasting.

Step 2

Roast the pork ribs for 20-30 minutes until they turn a beautiful golden color. This step helps remove any gamey taste and excess blood from the ribs, ensuring a more flavorful final dish.

Step 3

In a medium-sized cooking pan over low heat, add olive oil, crystal sugar, and water. Constantly stir until the sugar is completely melted and caramelized. Be cautious not to set the heat too high to prevent burning.

Step 4

Once the sugar is caramelized, add boiling water, roasted ribs, Shaoxing wine, garlic, light soy sauce, salt, crystal sugar, and 1/4 cup of sweet black rice vinegar to the pan. Ensure the ribs are submerged in the sauce.

Step 5

Turn up the heat and bring it to a boil. Cover the pan with a lid, turn the heat to low, simmer for 15 minutes; add 1/2 cup Zhengjiang sweet black rice vinegar, simmer for another 20-25 minute with the lid on, then add 1/2 cup Zhengjiang sweet black rice vinegar again, turn up the heat to high to thicken the sauce until all rib pieces are well glazed. (Add the Zhengjiang sweet black rice vinegar three times, especially the 3rd time is for enriching the flavor, therefore the dish is more flavourful.)

Step 6

Plate and sprinkle white sesame seeds on top and serve!