Sweet and Sour Spare Ribs

Method

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1. Blanch the ribs in boiling water 5 minutes, then drain and rinse them.

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2. Brown them in the oil with the ginger and spring onions, 8 minutes.

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3. Add 4 tbsp of the vinegar, the wine, both soy sauces, the rock sugar, star anise, water and salt.

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4. Bring to a simmer, cover, and cook 45 minutes, until the meat pulls easily from the bone.

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5. Take the lid off, fish out the ginger, spring onion and star anise, and turn the heat to high.

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6. Reduce hard, turning the ribs constantly, 5 minutes, until the sauce is syrupy.

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7. Add the final 2 tbsp of vinegar and keep turning 90 seconds more, until the sauce coats each rib like lacquer.

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8. Take them off the heat immediately and scatter with sesame seeds. Serve hot or at room temperature.

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Chef’s Tips

• Vinegar in two stages. The second is for the aroma.
• The last ninety seconds needs watching, not a timer.
• Just as good at room temperature the next day.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed rice
• Smashed cucumber
• Green tea

Storage & Reheating

Refrigerated for 4 days and excellent cold. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.