Sticky Asian Pork Ribs
Updated: Aug 4
I always have pork side ribs in my freezer because that is my meat of choice for "sugo Sunday" - it's a thing, trust me. Everyone grew up with some sort of meat sauce and pork ragu was ours. However, some times I need a pasta break and this has quickly become my new favourite way to cook them. For me, ribs should be three things: saucy, sticky and fall-off-the-bone-messy. Is that four? Regardless, these are all those things plus sweet and tangy. Super easy, they come together quickly in one pan as as added bonus. I can't imagine them without a fluffy bed of rice but if that's not your thing - that's cool, they're bomb on either own or with some pickled cucumber!
1 1/2 pounds of meaty spare ribs (slice them into individual ribs)
1 Tablespoon dry red wine (or sherry or rice wine would work)
2 Tablespoons (Tbs) dark soy sauce (important....use the good stuff!!)
3 Tbs cider vinegar
4 Tbs sugar
1/3 cup water
Heat a large skillet or dutch oven on high heat. Add ribs and give them a quick sear for 30 seconds.
Add all the remaining ingredients and bring to a boil. Then lower heat to a gentle simmer. Let simmer covered for 30-40 minutes. Stir and turn the ribs over every so often.
Uncover and turn up the heat to bring back to sizzling boil. Stir quickly until the sauce is thick and almost evaporated.
Serve hot over rice, with some pickled cucumbers and top with green onions.
This recipe has been adapted from Irene Kuo’s Key to Chinese Cooking - an amazing cookbook that I completely recommend!