Sweet and Sour Pork Ribs Recipe

Rub the pork ribs with ginger, scallions, and Shaoxing wine to remove any unpleasant smell. Soak them for half an hour, then rinse them with clean water several times.

Blanch the pork ribs. Place them in a pot of cold water with a few slices of ginger, scallions, and Shaoxing wine.

Bring the water to a boil, skim off the foam, and boil for another seven or eight minutes.

Once the time is up, remove the ribs and discard the ginger and scallions.

Use kitchen paper towels to absorb excess moisture.

Heat oil in a wok until it reaches about 120-150 degrees Celsius (about half-cooked). At this point, the oil will swirl slightly and produce a little blue smoke.

Add the ribs, one at a time, slowly. Fried ribs are easier to remove from the bone.

Remove the pork ribs from the oil when they are sizzling.

Do not wash the pot, pour in clean water.

Add the ribs, one spoonful of salt, eight spoonfuls of sugar, eight spoonfuls of black vinegar (sugar and vinegar in a 1:1 ratio), and some caramelized sugar (optional).

Cover and simmer over low heat until the sauce thickens. Taste occasionally; ideally, the sweetness shouldn't overpower the sourness, and vice versa. Add more sauce if needed.

Finally, use a spatula to stir and reduce the sauce.

Add a little vinegar before taking it off the heat (because vinegar will evaporate when heated), sprinkle with white sesame seeds, and plate.