Ribs with Black Vinegar Sauce
Ribs with Black Vinegar Sauce is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Blanch ribs in a 4-quart pot of boiling water 4 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlanch ribs in a 4-quart pot of boiling water 4 minutes.
Drain and pat dry.
Whisk 1/2 teaspoon salt into cornstarch in a large bowl.
Add ribs and toss.
Heat 3 inches oil to 400°F 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.
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.
Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.
Transfer ribs to a platter.
Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
