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  • pastrybynikki

Sticky Asian Pork Ribs

Updated: Aug 3, 2020

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!

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