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school of wok

Posted on 12th Jul 2025

Black Vinegar Spare Ribs

Deliciously moreish spare ribs in a caramelised black vinegar sauce

Cuisine

Time

1 hr 5 mins mins

Servings

4 people people

Most popular
recipe

Ingredients

  • 500-700g pork spare ribs, cut into 3-4cm bite-size pieces (ask butcher to chop this for you)
  • 100g ginger
  • 5-6 cloves garlic
  • 4-5 spring onions
The Poaching Liquid
  • 5 star anise
  • 1 stick cinnamon
  • 3 fresh bay leaves
  • 100ml Shao Xing rice wine
  • 3 tbsp. light soy sauce
  • 1 L fresh chicken stock
The Sauce
  • 6 tbsp Ching Kiang black vinegar
  • 4 tbsp dark soy sauce
  • 2 tbsp. rice wine
  • 100g rock sugar or light brown sugar

Method

• Finely Slice your ginger, half for your poaching liquid and half for later on. Roughly chop a few cloves of garlic for the braising, and bash a few cloves for the poaching liquid. Roughly chop the spring onion.

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