Auntie P’s

Sweet & Sour Spare Ribs

When I asked Auntie P to teach me how to make her sweet and sour spare ribs, she waved a hand in dismissal. 

“Ahh, It’s so easy—there’s nothing to teach!” she said. “I don’t know much, either.”

But as we talked, she must have given me succinct instructions for at least four dishes off the top of her head (I think she underestimates her abilities). 

Although her father cooked quite a lot when she was young, he never really actively taught her how to cook; instead, she learned on her own. Aside from cooking for herself, she also regularly made food for her family—dishes she calls simple and easy, but still delicious. 

She makes this particular dish not solely for her own benefit, but rather because her children love the taste of it. Whenever her daughter comes to visit her, she still makes sweet and sour spare ribs. 

“I do think it tastes good, though,” she admitted. 


INGREDIENTS

300g spare ribs, cut into pieces of your desired size . You can get a whole rack and cut it yourself, or purchase separate pieces. 

2 tbsp black vinegar. If you want more, feel free to add according to your taste.

3 tbsp white sugar

4 tbsp light soy sauce

2-3 fresh ginger slices

Salt, to taste (optional)

let’s cook!

  1. Briefly parboil the spare ribs in boiling water, then drain.

  2. Add the spare ribs to your wok or pan with a little bit of water.

  3. Add soy sauce, sugar, and Chinese black vinegar, tasting and adjusting to your preference. 

  4. Cook on medium-low heat until the meat is tender, at least an hour.

  5. When the water reduces, pour a splash more vinegar into the pot. You can add a little bit of salt to taste as well, if you need. 

  6. Serve and enjoy!

Serves two.