Ribs with Black Vinegar Sauce
Tender pork spareribs deep-fried and braised in a flavorful sauce made with Chinese black vinegar, soy sauce, and aromatics. The ribs are first blanched, then fried until crispy, and finally simmered in a rich sauce until they become meltingly tender.
Ingredients
- •2 pounds pork spareribs, cut into individual ribs
- •¼ cup cornstarch
- •12 cups peanut or vegetable oil
- •4 cloves garlic
- •1 medium shallot
- •2 tablespoons ginger
- •½ cup light brown sugar
- •2 tablespoons Chinese Shaoxing wine
- •⅓ cup reduced-sodium chicken broth
- •⅓ cup Chinese black vinegar
- •⅓ cup reduced-sodium soy sauce
Cooking Instructions
- 1.
Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry. Whisk 1/2 teaspoon salt into cornstarch in a large bowl. Add ribs and toss.
4 min
- 2.
Heat 3 inches oil to 400°F in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch. Transfer with a slotted spoon to a bowl.
15 min
- 3.
Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes. Add brown sugar and cook, stirring, until dissolved, about 1 minute. Add wine and boil 1 minute.
4 min
- 4.
Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.
60 min
- 5.
Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.
2 min
