Shanghai Sweet & Sour Pork Ribs

Recipe By Masterchef Singapore Winner - Zander Ng

This traditional Chinese classic is a perfect addition to any Chinese New Year feast.

INGREDIENTS

Portions: 4 Servings

  • 1.5kg Baby Back Ribs
  • 125g Dark Brown Sugar
  • 1/2Cup Chinese Black Vinegar
  • 1/4Cup Light Soy Sauce
  • 1/4Cup Shaoxing Wine
  • 4 Sprigs Scallions
  • 30g Young Ginger
  • 3 Cloves Garlic
  • 1/4Tsp White Pepper
  • 1/2Tbsp Toasted White Sesame
COOKING METHOD

Marinating the Sweet and Sour Pork Ribs

  1. In a medium bowl, mix together the brown sugar, vinegar, soy sauce, rice wine, scallions, ginger, garlic and white pepper. Mix until all the sugar has dissolved and it forms a thick paste. Pour half this marinade over the ribs, coating each rack evenly on both sides. Reserve the other half of the marinade for basting.


Making the Sweet and Sour Pork Ribs

  1. Preheat your oven to 135°C, get a baking dish large enough to hold your ribs.
  2. Wrap marinated pork ribs in two complete layers of aluminium foil and seal tightly to look like a parcel.
  3. Transfer to the baking dish and put in the oven for 3 hours, until the meat easily slides of the bone. (Tip: If there is still some resistance after 3 hours, continue to cook ribs in oven in 30 minute intervals until they’re tender. )
  4. Once soft and tender, take out of the oven and let it cool for 15 minutes. Still wrapped in the foil.
  5. Increase the oven temperature to 170°C.
  6. Remove the foil and lay your ribs meat side facing up and on one single layer.
  7. Continue to cook pork ribs uncovered in oven for 30mins.
  8. Using the remaining marinade, baste the pork ribs every 10-12 minutes.
  9. Take them out of the oven and slice them into individual ribs.
  10. To serve, top with toasted sesame seeds and finely chopped scallions.