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Balsamic Sugary Pork Ribs ~ 糖醋排骨


These Balsamic Sugary Pork Ribs are finger licking good, sweetish with a hint of vinegar.  I requested the butcher to chop them into 3 to 3.5 inch lengths so that they can be eaten with fingers.  They were juicy and  tender, deliciously coated with the thick sauce.  Definitely a recipe for keeps.

Balsamic Sugary Pork Ribs  ~   糖醋排骨


  • 500 gm pork ribs
  • 5 pips of garlic, chopped
  • 3 slices of ginger
  • 3 Tbsp rock sugar
  • 1 Tbsp shaoxing wine
  • 2 Tbsp Balsamic vinegar
  • 2 star anise
  • 1 Tbsp light soy sauce
  • 1/2 Tbsp dark soy sauce
  • White part of the spring onions
  • Black pepper
  • Salt to taste
  • Lightly toasted sesame seeds (optional)
  1. Wash the pork ribs, pat dry.
  2. In a wok, add some oil and shallow fry the pork ribs, flipping from side to side till lightly brown.  Remove and drain off the oil.  Scoop up any excess oil from the wok.
  3. In the same wok, add 5 Tbsp water and 3 Tbsp rock sugar, on medium heat, stir to create a caramel.
  4. Pour in the pork ribs and stir-fry.
  5. Add garlic, ginger and the white part of the spring onions.  Add hot water to cover the ribs and add in 2 star anise.
  6. Also add the light and dark soy sauce, balsamic vinegar and Shaoxing wine.
  7. Braise for about about 40 mins. or till ribs are tender, if not, add more hot water and simmer till ribs are done.
  8. Let the sauce infuse into the ribs and cook till semi-dry.   Fine tune to taste.
  9. Dish out and garnish with spring onions and sesame seeds.


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