Photograph of the finished Red-cooked pork ribs

China · Sườn kho hồng xíu Thượng Hải

Red-cooked pork ribs

1 hr 40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 2.2 lb
  • Photograph of Rock sugar Rock sugar 4.9 oz
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ⅓ cup
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Ginger Ginger 1.7 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 4
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.1 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch the ribs for 3 minutes with wine and ginger, then rinse off the foam.
  2. 2 Melt the rock sugar in oil until it turns amber, then roll the ribs in the oil to coat them completely.
  3. 3 Pour in Shaoxing wine, soy sauce, and enough hot water to cover the ingredients, then cover and simmer for 45 minutes.
  4. 4 Open the lid, add the black vinegar, and simmer for 12 minutes until the sauce is glossy like candy — the black vinegar is what distinguishes the Shanghai version from the traditional sweet braised ribs.
  5. 5 Sprinkle with roasted sesame seeds and chopped scallions; the sauce should stretch into strings when scooped up with a spoon.

With an appliance

  • Pressure cooker 50 min

    Replace step 3: cook in a pressure cooker for 18 minutes at high pressure, then quickly release the pressure and simmer the sauce for 12 minutes with the lid open.

Start cooking