{"id":19634,"date":"2022-02-10T20:42:56","date_gmt":"2022-02-10T20:42:56","guid":{"rendered":"https:\/\/redhousespice.com\/?p=19634"},"modified":"2026-03-22T08:17:04","modified_gmt":"2026-03-22T08:17:04","slug":"sweet-sour-ribs","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/sweet-sour-ribs\/","title":{"rendered":"Sweet and Sour Ribs (\u7cd6\u918b\u6392\u9aa8)"},"content":{"rendered":"<!DOCTYPE html PUBLIC \"-\/\/W3C\/\/DTD HTML 4.0 Transitional\/\/EN\" \"http:\/\/www.w3.org\/TR\/REC-html40\/loose.dtd\">\n<p><em>A beginner-friendly recipe for Chinese sweet and sour ribs. It provides a well-balanced condiment ratio, an approachable cooking method and delivers a restaurant standard result.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/Sweet-and-sour-ribs-scaled.jpg\" alt=\"Chinese Sweet and sour ribs with a pair of chopsticks\" class=\"wp-image-19650\"><\/figure>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"what-is-sweet-and-sour\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">What is Sweet and Sour<\/mark><\/h2>\n\n\n<div class=\"wp-block-yoast-seo-table-of-contents yoast-table-of-contents\"><h2 id=\"table-of-contents\">Table of Contents<\/h2><ul><li><a href=\"#what-is-sweet-and-sour\">What is Sweet and Sour<\/a><\/li><li><a href=\"#a-simplified-method\">A simplified method<\/a><\/li><li><a href=\"#ingredients\">Ingredients<\/a><\/li><li><a href=\"#cooking-process\">Cooking process<\/a><\/li><li><a href=\"#serve-and-store\">Serve and store<\/a><\/li><li><a href=\"#other-pork-dishes\">Other pork dishes<\/a><\/li><li><a href=\"#%f0%9f%93%8b-recipe-card\">&#128203; Recipe card <\/a><\/li><\/ul><\/div>\n\n\n<p>There is no doubt that sweet and sour is one of the most famous flavour combinations of Chinese cuisine. Dishes labelled with this adjective are particularly popular in overseas Chinese restaurants.<\/p>\n\n\n\n<p>The English name <em>sweet and sour<\/em> describe the taste <em>(Tian\/&#29980; and Suan\/&#37240;)<\/em>, while the Chinese name mentions the two key condiments, <em>Tang\/&#31958;<\/em> (sugar) and <em>Cu\/&#37259;<\/em> (vinegar), that create the flavour.<\/p>\n\n\n\n<p>Of the many sweet and sour dishes I&rsquo;ve had the pleasure of tasting, sweet and sour ribs (<em>Tang Cu Pai Gu, &#31958;&#37259;&#25490;&#39592;<\/em>) are my absolute favourite. It&rsquo;s partly because I always enjoy meat with bones (Have you tried my recipe for <a href=\"https:\/\/redhousespice.com\/steamed-ribs-with-black-beans\/\">Steamed Ribs with Black Beans<\/a>?). Also, I like how simple it is to prepare. Unlike sweet and sour pork, there is no deep-frying required.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>This dish exists in many regional cuisines of China, such as Shandong cuisine (<em>Lu Cai<\/em>), Shanghai cuisine (<em>Ben Bang Cai<\/em>), Sichuan cuisine (<em>Chuan Cai<\/em>), Jiangsu cuisine (<em>Su Cai<\/em>), etc. Home cooks usually have their own twists and taste preferences.<\/p>\n\n\n\n<div class=\"wp-block-group is-style-group-heart has-feast-branding-color-background-background-color has-background is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>if you love the taste of &ldquo;sweet &amp; sour&rdquo;, don&rsquo;t forget to check out my recipe for <a href=\"https:\/\/redhousespice.com\/sweet-sour-fish\/\">Sweet and Sour Whole Fish<\/a>, <a href=\"https:\/\/redhousespice.com\/sweet-and-sour-meatballs\/\">Sweet and Sour Meatballs<\/a>, and <a href=\"https:\/\/redhousespice.com\/sweet-sour-salmon\/\">Sweet and Sour Salmon<\/a>.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"a-simplified-method\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">A simplified method<\/mark><\/h2>\n\n\n\n<p>Most traditional recipes for sweet and sour ribs involves a particular cooking process called <em>Chao Tang Se\/&#28818;&#31958;&#33394;<\/em>, which refers to melting sugar in oil (or water) until it becomes sticky and amber to coat the meat. This technique can be tricky to master as it would lead to burnt sugar if not controlled perfectly. Also, you&rsquo;d expect lots of splatters.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/one-piece-sweet-sour-rib-scaled.jpg\" alt=\"A piece of sweet and sour rib held by chopsticks\" class=\"wp-image-19648\"><\/figure>\n\n\n\n<p>Today&rsquo;s recipe skips this old-school method and introduces a fail-proof approach that any home cook can manage. Sugar is added during the braising process and lightly caramelised in the end when thickening the sauce by boiling down the liquid.<\/p>\n\n\n\n<p>I&rsquo;ve applied the same twist to my recipe for <a href=\"https:\/\/redhousespice.com\/red-cooked-pork-belly\/\">Red Braised Pork Belly<\/a> and the feedback from my readers is very positive. Believe me! It works perfectly and the result is just as satisfying.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"ingredients\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Ingredients<\/mark><\/h2>\n\n\n\n<p>Only a few <a href=\"https:\/\/redhousespice.com\/10-must-have-chinese-condiments\/\">common Chinese condiments<\/a> are required for making sweet and sour ribs. Here is the list:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pork ribs<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/pouring-water-over-ribs-scaled.jpg\" alt=\"pouring water over ribs\" class=\"wp-image-19662\"><\/figure>\n\n\n\n<p>If you&rsquo;ve had this dish in Chinese restaurants, you must have noticed how small the pork ribs look. Instead of using regular-sized ones which measure around 10 cm\/3 in, Chinese prefer chopping them into small chunks which can be easily picked up by chopsticks. That said, please feel free to cook this dish with whichever sized ribs are available to you.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Sugar and vinegar<\/h3>\n\n\n\n<p>The combination of sugar and vinegar creates the iconic sweet and sour taste. Different from the formula used in my <a href=\"https:\/\/redhousespice.com\/sweet-sour-fish\/\">Sweet and Sour Fish<\/a> recipe, this rib dish doesn&rsquo;t require tomato ketchup. Also, <a href=\"https:\/\/redhousespice.com\/chinese-rice-vinegar\/\">black rice vinegar<\/a>, instead of white rice vinegar, is used for its more complex flavour. Choose the most popular variety <em>Chinkiang vinegar (&#38215;&#27743;&#39321;&#37259;)<\/em> if available.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/condiments-for-sweet-sour-ribs-scaled.jpg\" alt=\"condiments for making sweet and sour ribs\" class=\"wp-image-19659\"><\/figure>\n\n\n\n<p>Not only does sugar provide sweetness and a hint of caramelised taste to the dish, it also helps to make the sauce sticky enough to coat the ribs very well (so no cornstarch is required). Traditional recipes usually calls for <a href=\"https:\/\/redhousespice.com\/rock-sugar\/\">rock sugar<\/a>. However, regular white sugar does the same job.<\/p>\n\n\n\n<p>Through experiments, I found that the ideal <strong>sugar and vinegar ratio is about 5: 4 by VOLUME<\/strong>. For example, for 5 tablespoons of sugar, you need 4 tablespoons of black rice vinegar to match.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Light and dark soy sauce<\/h3>\n\n\n\n<p>They provide the dish with saltiness and umami taste. Also, the dark version enhances the appetising brown colour of the cooked ribs.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Garlic, ginger and scallions<\/h3>\n\n\n\n<p>Collectively, these three aromatics lend a subtle aroma to the pork during the braising process.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"cooking-process\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Cooking process<\/mark><\/h2>\n\n\n\n<p>The process of making sweet and sour ribs can be broken down into three steps: blanching, braising and broth reduction. Although it&rsquo;s a lengthy process, it is straightforward. I&rsquo;d say it&rsquo;s beginner-friendly. Here are the instructions:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 1: Blanch the ribs<\/h3>\n\n\n\n<p>Blanching meat before braising is a common practice in Chinese cooking. It&rsquo;s to remove excess blood and impurities from the meat and to reduce its gamey taste.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/skimming-off-foam-scaled.jpg\" alt=\"skim off the foam floating on the water\" class=\"wp-image-19664\"><\/figure>\n\n\n\n<p>Put pork ribs into large cookware. Add plenty of tap water to fully immerse all the ribs. Turn on the heat to bring the water to a gentle boil (uncovered). Leave to simmer for about 3 minutes. During this process, you&rsquo;ll see greyish foam accumulating on the surface. Use a spoon to frequently skim it off. Drain the ribs in a colander.<\/p>\n\n\n\n<p><strong>&#128718;TIP<\/strong>: Unlike how you&rsquo;d blanch vegetables, make sure you start the process with cold water instead of hot water.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Step 2: Braise the ribs<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/frying-pork-ribs-scaled.jpg\" alt=\"frying ribs with a little oil\" class=\"wp-image-19661\"><\/figure>\n\n\n\n<p>In a clean non-stick or stainless steel wok or skillet (frying pan), heat up a little oil and add the drained ribs, along with whole garlic cloves, a piece of ginger and sections of scallions. Stir fry over medium heat until the surface of the ribs becomes lightly golden.<\/p>\n\n\n\n<p><strong>Note:<\/strong> This recipe uses a large amount of vinegar and long braising time, so avoid carbon steel or cast iron cookware, as the acidity can damage the patina built upon the surface.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/adding-water-to-ribs-scaled.jpg\" alt=\"pouring hot water into a wok with ribs and aromatics\" class=\"wp-image-19657\"><\/figure>\n\n\n\n<p>Add all the condiments, namely sugar, black rice vinegar, light soy sauce, dark soy sauce and a little salt. Then pour in hot water just enough to level with the ribs. Bring to a full boil then cover with a lid. Leave to simmer over low heat for about 50 minutes until the meat becomes tender (but not falling off the bones).<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/covering-wok-with-lid-scaled.jpg\" alt=\"covering a wok with a lid\" class=\"wp-image-19660\"><\/figure>\n\n\n\n<p><strong>&#128718;TIP<\/strong>: If your lid isn&rsquo;t tightly fitted, too much water might evaporate during this process. I suggest you check the water level halfway through and top up a little if necessary.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Step 3: Thicken the sauce<\/h3>\n\n\n\n<p>The last step involves reducing the remaining broth and turning it into a thick and sticky sauce. Remove the lid and pick out all the garlic, ginger and scallions. Turn the heat up to high and leave to boil vigorously.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/boiling-down-the-broth-scaled.jpg\" alt=\"boiling broth with ribs\" class=\"wp-image-19658\"><\/figure>\n\n\n\n<p>During this process, don&rsquo;t forget to add a little more black rice vinegar to enhance the sourness since previously added vinegar has lost some of its tangy flavour during the prolonged simmering.<\/p>\n\n\n\n<p>Be attentive and stir the ribs from time to time. As the liquid reduces its volume, it thickens. It&rsquo;s very important that you stop cooking at the right moment. If too early, the broth isn&rsquo;t sticky enough to coat the ribs. But if too late, the sugar in the liquid will be overly caramelised thus getting a burnt taste.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/ribs-with-a-sticky-sauce-scaled.jpg\" alt=\"thickening broth for sweet and sour ribs\" class=\"wp-image-19663\"><\/figure>\n\n\n\n<p><strong>&#128718;TIP<\/strong>: Remember that the sauce will become thicker as it cools down, so you should turn off the heat a little before the sauce reaches the perfect consistency (see video below for reference). It took me about 8 minutes from the beginning of this step. But it may vary in your case as we use different heat sources and cookware.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"serve-and-store\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Serve and store<\/mark><\/h2>\n\n\n\n<p>Finally, sprinkle some toasted sesame seeds and chopped scallions over the ribs to garnish. Now you&rsquo;ve got a bowl of delicious, appetising sweet and sour ribs that taste just as good, if not better, as those you&rsquo;d get from a restaurant!<\/p>\n\n\n\n<p>Devour them warm over <a href=\"https:\/\/redhousespice.com\/jasmine-rice-on-stove\/\">steamed rice<\/a>, along with a refreshing vegetable dish, such as <a href=\"https:\/\/redhousespice.com\/chinese-cucumber-salad-three-ways\/\">cucumber salad<\/a>, <a href=\"https:\/\/redhousespice.com\/spinach-soybean-salad\/\">spinach salad<\/a>, <a href=\"https:\/\/redhousespice.com\/chinese-broccoli-two-ways\/\">stir-fried Chinese broccoli<\/a>, etc. Alternatively, serve them at room temperature. They make wonderful nibbles at snack time or an appetiser at parties.<\/p>\n\n\n\n<p>Sometimes I make a big batch and freeze some for later consumption. Simply defrost them then reheat with a little water until piping hot.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"other-pork-dishes\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Other pork dishes<\/mark><\/h2>\n\n\n\n<p>Looking for other <a href=\"https:\/\/redhousespice.com\/15-must-try-chinese-pork-recipes\/\">delicious pork recipes<\/a>? Check out these popular ones:<\/p>\n\n\n<section class=\"block-post-listing cwp-large layout-4up-grid\"><header><innerblocks class=\"block-post-listing__title cwp-inner\" template='[[\"core\\\/heading\",{\"level\":2,\"placeholder\":\"Title Goes Here\"}]]' allowedblocks='[\"core\\\/heading\",\"core\\\/paragraph\"]'><\/innerblocks><\/header><div class=\"block-post-listing__inner\"><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/scallion-pork-chops\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/02\/scallion-pork-chop-over-rice-1-600x800.jpg\" class=\"nopin\" alt=\"scallion pork chop over a bowl of rice.\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/02\/scallion-pork-chop-over-rice-1-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/02\/scallion-pork-chop-over-rice-1-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/02\/scallion-pork-chop-over-rice-1-276x368.jpg 276w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/scallion-pork-chops\/\">Scallion Pork Chops (&#33905;&#28900;&#22823;&#25490;)<\/a><\/h3><\/div><\/article><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/mei-cai-kou-rou\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/01\/Mei-cai-kou-rou-steamed-pork-belly-1-600x800.jpg\" class=\"nopin\" alt=\"steamed pork belly over preserved mustard with sauce.\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/01\/Mei-cai-kou-rou-steamed-pork-belly-1-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/01\/Mei-cai-kou-rou-steamed-pork-belly-1-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/01\/Mei-cai-kou-rou-steamed-pork-belly-1-276x368.jpg 276w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/mei-cai-kou-rou\/\">Mei Cai Kou Rou (Steamed Pork Belly\/&#26757;&#33756;&#25187;&#32905;)<\/a><\/h3><\/div><\/article><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/hunan-pork\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/02\/hunan-pork-over-rice-feature-2-600x800.jpg\" class=\"nopin\" alt=\"Hunan pork stir-fry with chili pepper\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/02\/hunan-pork-over-rice-feature-2-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/02\/hunan-pork-over-rice-feature-2-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/02\/hunan-pork-over-rice-feature-2-276x368.jpg 276w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/02\/hunan-pork-over-rice-feature-2-640x853.jpg 640w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/hunan-pork\/\">Hunan Pork Stir-fry (&#28246;&#21335;&#23567;&#28818;&#32905;)<\/a><\/h3><\/div><\/article><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/peking-shredded-pork\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/03\/shredded-pork-with-sweet-bean-sauce-600x800.jpg\" class=\"nopin\" alt=\"Peking shredded pork with sweet bean sauce\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/03\/shredded-pork-with-sweet-bean-sauce-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/03\/shredded-pork-with-sweet-bean-sauce-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/03\/shredded-pork-with-sweet-bean-sauce-276x368.jpg 276w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/peking-shredded-pork\/\">Peking Shredded Pork with Sweet Bean Sauce (&#20140;&#37233;&#32905;&#19997;)<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n\n<h2 class=\"wp-block-heading\" id=\"%f0%9f%93%8b-recipe-card\">&#128203; <mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Recipe card<\/mark> <\/h2>\n\n\n\n<p class=\"has-text-align-left has-black-color has-text-color has-background\" style=\"background-color:#ecf4f2;font-size:15px;text-transform:uppercase\">Love this recipe? Please <a href=\"#commentform\" data-type=\"internal\" data-id=\"#commentform\">leave a &#127775;&#127775;&#127775;&#127775;&#127775; rating and a comment<\/a>. Thank you!<\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-19640\" class=\"wprm-recipe-container\" data-recipe-id=\"19640\" data-servings=\"3\"><div class=\"wprm-recipe wprm-recipe-template-cwp-food\"><div class=\"cwp-food-header\">\n\t<div class=\"wprm-recipe-image wprm-block-image-rounded nopin\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 12px;\" width=\"250\" height=\"250\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/Chinese-sweet-and-sour-ribs-300x300.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"Chinese Sweet and sour ribs in a bowl\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/Chinese-sweet-and-sour-ribs-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/Chinese-sweet-and-sour-ribs-400x400.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/Chinese-sweet-and-sour-ribs-1024x1024.jpg 1024w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/Chinese-sweet-and-sour-ribs-150x150.jpg 150w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/Chinese-sweet-and-sour-ribs-768x768.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/Chinese-sweet-and-sour-ribs-500x500.jpg 500w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/Chinese-sweet-and-sour-ribs-360x360.jpg 360w, https:\/\/redhousespice.com\/wp-content\/uploads\/2022\/02\/Chinese-sweet-and-sour-ribs.jpg 1200w\" sizes=\"(max-width: 250px) 100vw, 250px\"><\/div>\n\t<div class=\"cwp-food-header__upper\">\n\t\t<div><style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: var(--wp--custom--color--star); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); 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7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"var(--wp--custom--color--star)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"var(--wp--custom--color--star)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">4.99<\/span> from <span class=\"wprm-recipe-rating-count\">116<\/span> votes<\/div><\/div><\/div>\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-none\" id=\"sweet-and-sour-ribs-tang-cu-pai-gu-%e7%b3%96%e9%86%8b%e6%8e%92%e9%aa%a8\">Sweet and Sour Ribs (Tang Cu Pai Gu, &#31958;&#37259;&#25490;&#39592;)<\/h2>\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-author-label\">By <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\"><a href=\"https:\/\/redhousespice.com\/about\/wei-guo\" target=\"_self\">Wei Guo<\/a><\/span><\/div>\n\t\t<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">A beginner-friendly recipe for Chinese sweet and sour ribs. It provides a well-balanced condiment ratio, an approachable cooking method and delivers a restaurant standard result.<\/span><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-none\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hr<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-total-time-label\">Total: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hr<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">12<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-19640 wprm-recipe-servings-adjustable-tooltip wprm-block-text-none\" data-recipe=\"19640\" aria-label=\"Adjust recipe servings\">3<\/span><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-header__lower\">\n\t\t<div class=\"cwp-food-buttons\">\n\t\t\t<a href=\"#\" rel=\"nofollow noreferrer\" style=\"color: var(--wp--preset--color--background);visibility: hidden;\" class=\"wprm-recipe-slickstream-not-saved wprm-recipe-slickstream wprm-recipe-link wprm-block-text-normal\" data-recipe-id=\"19640\"><span class=\"wprm-recipe-icon wprm-recipe-slickstream-icon wprm-recipe-slickstream-not-saved-icon\"><?xml version=\"1.0\" encoding=\"UTF-8\"?>\n<svg id=\"Layer_1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" version=\"1.1\" viewbox=\"0 0 16 16\">\n  <!-- Generator: Adobe Illustrator 30.0.0, SVG Export Plug-In . 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lb, see note 1\"><label for=\"wprm-checkbox-0\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">700<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">pork ribs, about 1&frac12; lb, see note 1<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 tablespoon neutral cooking oil\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">neutral cooking oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"&nbsp;10 cloves garlic\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">10<\/span> <span class=\"wprm-recipe-ingredient-unit\">cloves<\/span> <span class=\"wprm-recipe-ingredient-name\">garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 thumb-sized ginger\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">thumb-sized<\/span> <span class=\"wprm-recipe-ingredient-name\">ginger<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 stalks scallions, cut into halves\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">stalks<\/span> <span class=\"wprm-recipe-ingredient-name\">scallions<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">cut into halves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"5\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;5 tablespoon white sugar, or 70 g\/2&frac12; oz rock sugar\"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">5<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">white sugar<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or 70 g\/2&frac12; oz rock sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"6\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-6\" class=\"wprm-checkbox\" aria-label=\"&nbsp;4 tablespoon black rice vinegar, divided\"><label for=\"wprm-checkbox-6\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">4<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/chinese-rice-vinegar\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">black rice vinegar<\/a><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">divided<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"7\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-7\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 tablespoon light soy sauce\"><label for=\"wprm-checkbox-7\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/soy-sauce\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">light soy sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"8\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-8\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 teaspoon dark soy sauce\"><label for=\"wprm-checkbox-8\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/soy-sauce\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">dark soy sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"9\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-9\" class=\"wprm-checkbox\" aria-label=\"&nbsp;&#8539; teaspoon salt\"><label for=\"wprm-checkbox-9\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">&#8539;<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"10\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-10\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Toasted sesame seeds, for garnishing\"><label for=\"wprm-checkbox-10\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\">Toasted sesame seeds<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">for garnishing<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"11\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-11\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Scallions, finely chopped, for garnishing\"><label for=\"wprm-checkbox-11\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\">Scallions, finely chopped<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">for garnishing<\/span><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-19640-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-19640-instructions-container wprm-block-text-normal\" data-recipe=\"19640\"><h3 id=\"recipe-instructions\" class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-none wprm-align-left wprm-header-decoration-none wprm-header-has-actions\" style=\"\">Instructions&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Blanch the ribs<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-19640-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Put pork ribs into a large cookware. Fill it with plenty of room temperature water. Bring it to a boil then leave to simmer.<\/span><\/div><\/li><li id=\"wprm-recipe-19640-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Skim off the foam appearing on the surface with a spoon. After about 3 minutes, drain the ribs.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Braise the ribs<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-19640-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Pour oil into a non-stick or stainless steel wok or skillet\/frying pan (see note 2) then add the drained ribs, garlic, ginger, and scallions. Stir fry over medium heat until the ribs become a little golden on the surface.<\/span><\/div><\/li><li id=\"wprm-recipe-19640-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Add sugar, black rice vinegar (keep 1 tablespoon for later use), light soy sauce, dark soy sauce and salt. Top up with hot water enough to just level with the ribs (I used about 400ml\/1&frac34; cups).<\/span><\/div><\/li><li id=\"wprm-recipe-19640-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Bring to a full boil then turn the heat to low. Cover and leave to simmer for about 50 minutes (see note 3).<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Reduce the broth<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-19640-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">When the time is up, uncover and pick out all the garlic, ginger and scallions. Add the remaining 1 tablespoon of black rice vinegar. Turn the heat up to high to boil down the liquid.<\/span><\/div><\/li><li id=\"wprm-recipe-19640-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Stir from time to time. Once the liquid becomes just thick enough to coat the ribs. Remove from the heat immediately. Be attentive not to overcook as it&rsquo;ll cause the sugar to burn. It took me about 8 minutes but it may vary in your case.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Garnish and serve<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-19640-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Transfer the ribs to a serving bowl\/plate. Sprinkle sesame seeds and scallions over to garnish. <\/span><\/div><\/li><li id=\"wprm-recipe-19640-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">They may be eaten while warm or at room temperature. Serve them with plain rice and vegetable dishes.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-19640-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">1. Usually, pork ribs chopped into short pieces are used in this dish. Ask your butcher for help if possible. Otherwise, please feel free to use regular-sized ribs.&nbsp;<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">2. This recipe uses a large amount of vinegar and long braising time, so avoid carbon steel or cast iron cookware, as the acidity can damage the patina built upon the surface.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">3. You can speed up the process in an instant pot or stovetop pressure cooker.<\/span><\/div><\/div>\n\t<div class=\"cwp-food-privatenotes\">\n\t\t<div class=\"wprm-private-notes-wrapper\"><h3 class=\"wprm-recipe-header wprm-recipe-private-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Your Recipe Notes<\/h3><div class=\"wprm-internal-container wprm-internal-container-private-notes\" style=\"padding: 0px;border-radius: 0px;\"><div class=\"wprm-private-notes-container wprm-block-text-normal\" data-recipe=\"19640\"><div class=\"wprm-private-notes-placeholder\"><a href=\"#\" role=\"button\">&#9997;&#65039; Write here<\/a><\/div><div class=\"wprm-private-notes-user\"><\/div><textarea class=\"wprm-private-notes-input\" aria-label=\"Your own private notes about this recipe\"><\/textarea><\/div><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-nutrition\">\n\t\t<div id=\"recipe-19640-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-serving_size\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Serving: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">serving<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">629<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><\/div><\/div>\n\t\t<p class=\"has-small-font-size\">Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n<\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: var(--wp--preset--color--background);background-color: var(--wp--preset--color--tertiary);margin: 0px;padding-top: 24px;padding-bottom: 24px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg viewbox=\"0 0 58 55\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M28.6585 6.63738e-06C29.42 -0.00194974 30.1166 0.428717 30.4551 1.11083L38.2458 16.8082L55.6197 19.3416C56.3719 19.4513 56.997 19.978 57.2326 20.7008C57.4682 21.4236 57.2736 22.2175 56.7304 22.7494L44.0942 35.1247L47.0955 52.3206C47.227 53.0736 46.9177 53.8356 46.2987 54.2841C45.6797 54.7325 44.8592 54.7889 44.1847 54.4294L28.6638 46.1568L13.1462 54.4293C12.4713 54.7891 11.6503 54.7325 11.0312 54.2834C10.412 53.8343 10.1033 53.0714 10.2357 52.3182L13.2589 35.1247L0.601897 22.7506C0.0578633 22.2188 -0.137261 21.4243 0.098489 20.7009C0.334239 19.9775 0.960023 19.4506 1.71298 19.3414L19.1818 16.8083L26.8677 1.12004C27.2027 0.436202 27.897 0.00196286 28.6585 6.63738e-06Z\" fill=\"white\"><\/path>\n<\/svg>\n<\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: var(--wp--preset--color--background);\">Like this? <a href=\"#comment\">Rate and comment<\/a> below!<\/span><span class=\"wprm-call-to-action-text\"><\/span><\/span><\/div><\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>A beginner-friendly recipe for Chinese sweet and sour ribs. It provides a well-balanced condiment ratio, an approachable cooking method and delivers a restaurant standard result.<\/p>\n","protected":false},"author":1,"featured_media":19646,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_stopmodifiedupdate":true,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_wp_convertkit_post_meta":{"form":"-1","landing_page":"","tag":"0","restrict_content":"0"},"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1582,134,1707],"tags":[168,125,128],"class_list":{"2":"type-post"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sweet and Sour Ribs (\u7cd6\u918b\u6392\u9aa8) - Red House Spice<\/title>\n<meta name=\"description\" content=\"A beginner-friendly recipe for Chinese sweet and sour ribs. 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