Shanghai sweet and sour ribs
Shanghai sweet and sour ribs, from above
Non vegShanghai

Shanghai sweet and sour ribs

Sticky, tangy, glossy little ribs. They taste of caramel and black vinegar, and fingers are allowed.

60 minTime
27 gProtein each
mildSpice
Lacquered ribs2 chapters · 1 min read

Make it your way

Grandma's wayPork ribs glazed with sugar and black vinegar.
The original
524kcalsame
27 gproteinsame
0 gfibresame
60minutessame

Tang cu pai gu, a Shanghainese favourite.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork ribs600 g, in 5 cm pieces
Gingera few slices
Spring onion (green onion, scallion)2 stalks
Cooking oil (vegetable oil)1 tbsp
Sugar4 tbsp, rock sugar if possible
Soy sauce1½ tbsp
Dark soy sauce½ tbsp
Chinkiang black vinegar3 tbsp
Water1¼ cups
Sesame seeds1 tsp, toasted

Method

5 steps
  1. 1Blanch the ribs 3 minutes and rinse.
  2. 2Fry the ribs in oil until browned, then add ginger and spring onion.
  3. 3Add the sugar, soy sauces, two thirds of the vinegar and the water. Simmer covered 35 minutes.
  4. 4Uncover, add the rest of the vinegar and reduce on high until the sauce turns sticky and coats the ribs.
  5. 5Scatter with sesame seeds and serve warm or at room temperature.
Serve it like this

Pile the ribs on a small plate, sesame on top, as a starter or with rice and a green vegetable as a main.

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Make it a meal

What goes with Shanghai sweet and sour ribs: a bread or rice, a side, something to drink and something sweet.

Bread or rice Scallion pancakes50 min
Bread or rice Yunnan pineapple rice60 min
With a main Scallion oil noodles25 min
On the side Stir fried bok choy with garlic10 min
On the side Dry pot cauliflower25 min
To drink Doujiang40 min
Something sweet Eight treasure rice90 min
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