2000s Recipes + Menus
Ribs with Black Vinegar Sauce
Serves 4
- Active time:35 min
- Start to finish:1 1/2 hr
ADAPTED FROM CECILIA AU-YANG, CHOPSTICKS COOKING CENTRE, HONG KONG
May 2008
You'll want to have plenty of white rice on hand to soak up the incredibly complex sweet-and-sour sauce that adorns these ribs.
- 2 lbs pork spareribs, cut into individual ribs
- 1/4 cup cornstarch
- About 12 cups peanut or vegetable oil for frying, divided
- 4 garlic cloves, thinly sliced
- 1 medium shallot, thinly sliced
- 2 tablespoons very thin matchsticks of peeled ginger
- 1/2 cup packed light brown sugar
- 2 tablespoons Chinese Shaoxing wine or medium-dry Sherry
- 1/3 cup reduced-sodium chicken broth
- 1/3 cup Chinese black vinegar
- 1/3 cup reduced-sodium soy sauce
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Equipment:
a deep-fat thermometer
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Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry.
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Whisk 1/2 teaspoon salt into cornstarch in a large bowl. Add ribs and toss.
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Heat 3 inches oil to 400ºF 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.
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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.
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Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.
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Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.
- Keywords
- cecilia au-yang,
- cooking school,
- pork,
- chopsticks cooking centre,
- hong kong
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