Cherry & Dennis Recipes
Braised Pork Ribs with Chinese Black Vinegar
鎮江黑醋骨
Recipe overview
Chopped pork spare ribs are started in cold water to remove scum, dried and seared, then gently braised with Chinkiang vinegar, soy sauces, Shaoxing wine, rock sugar and fresh water. Use 3 tablespoons vinegar in the braise and the final tablespoon while reducing, for both mellow and fresh vinegar aroma.
01
Ingredients
Main Ingredients
- 800 grams (4–5 cm pieces, inspect fragments) chopped pork spare ribs
- 25 grams (6 slices) ginger
- 5 cloves; spring onions; 2 spring onions garlic
- 500 millilitres fresh braising water
- as needed, discarded after use blanching water
- as needed (, ) water
Black vinegar braising sauce
- 4 tablespoons Chinkiang vinegar (Use 3 tablespoons for braising and 1 tablespoon during reduction)
- 1.5 tablespoons Light soy sauce
- 1 teaspoon Dark soy sauce (For colour only)
- 1 tablespoon Shaoxing wine (Omit rather than replacing with water)
- 35 grams Rock sugar (Adjust for acidity; do not make syrup)
Oil for searing ribs
- 2 teaspoons Cooking oil
Finishing seasoning
- A pinch Salt (Add only after tasting; usually optional)
02
Tools
- deep skillet or wok
- deep skillet or wok
- blanching pot
- wooden spoon or spatula
- wooden spoon or spatula
- skimmer
- tongs
- large and small bowls
- strainer
- measuring cup
- knife
- board
- tablespoon
- teaspoon
- chopsticks
- kitchen paper
- instant-read food thermometer
- heat-resistant gloves
- white serving platter.
- serving plate
03
Steps
Step 1
Inspect ribs
Remove bone shards, blood and excess fat; rinse quickly.
Step 2
Start in cold water
Put ribs, cold water and one ginger slice in blanching pot; heat gradually.
Step 3
Skim and rinse
Boil 3 minutes, skim scum, rinse with warm water and drain; discard all blanching water.
Step 4
Dry and prepare aromatics
Pat ribs dry; slice ginger, crack garlic, cut onion whites and greens.
Step 5
Measure sauce
Set out 3 tablespoons Chinkiang vinegar with soy sauces and wine; reserve rock sugar and 1 tablespoon vinegar.
Step 6
Sear ribs
Use a little oil, sear in single batches 1–2 minutes per side until lightly golden; remove.
Step 7
Fry aromatics
Cook ginger, garlic and spring onion whites 30–45 seconds without burning.
Step 8
Add braising liquid
Return ribs, add first vinegar mixture, rock sugar and 500 millilitres fresh water; bring to a boil.
Step 9
Braise gently
Cover and gently bubble 35–40 minutes; turn ribs once halfway.
Step 10
Check tenderness
Chopsticks should enter thick meat; largest rib centre must reach at least 63°C and rest 3 minutes.
Step 11
Finish vinegar and reduce
Uncover, add reserved 1 tablespoon vinegar, turn 5–8 minutes until glossy with a little flowing sauce left.
Step 12
Taste and serve
Salt only if needed, rest 3 minutes and add greens. Adults must debone and check fragments for children or seniors.
Common mistakes
- Unchecked shards injure mouths—inspect every cut
- no cold-water blanch leaves scum—blanch and rinse
- reuse of blanching water contaminates sauce—discard it
- wet ribs splatter—pat dry
- crowding prevents browning—sear batches
- all vinegar early loses aroma—split it
- white vinegar is sharply different—do not substitute
- excess dark soy makes dull black salty sauce—use little
- hard boiling dries sauce before tenderness—braise gently
- no turn seasons unevenly—turn once
- early reduction makes tough ribs—soften first
- unattended reduction burns—stay nearby
- dry pot becomes bitter syrup—leave flowing sauce
- colour is not doneness—check 63°C
- children chewing bones risk fragments—an adult removes bones.
Tips
Ask for even rib pieces and still inspect them; cold-water blanch; dry before searing; use Chinkiang vinegar, not white vinegar; reserve the final tablespoon; dark soy is colour only; omit wine without adding water; keep a gentle simmer; turn once; reduce only after tender; watch reduction; sauce should lightly coat; debone for children and seniors; reheat leftovers over low heat with a little water.
