Chinese Sweet-and-Sour Ribs

Step 1

Cut the ribs along with the bones to get one piece of bone in each piece of meat.

Step 2

Add the ribs into a big pot of water (before boiling). Bring the water to a boil and boil for 5 minutes.

Step 3

Using a strainer or spoon, remove the scum (aka the foam) on top of the boiling water. Turn the heat down to medium and cook for additional 30 minutes **

Step 4

Save 1.5 cups of the broth (the water the ribs were boiled in) and move the drained ribs to a large bowl.

Step 5

In a small bowl, make a marinade by combining 3 tbsp. NAKANO rice vinegar, soy sauce, and rice wine.

Step 6

Pour the marinade over the boiled ribs and let them marinate at room temperature for 20 minutes.

Step 7

Heat 2 tbsp. of oil in a large pot or pan until it's shimmering.

Step 8

Take the ribs out of the marinade and add carefully add into the hot oil and fry them until they are golden brown on all sides (about 1-2 minutes on each side).

Step 9

When the ribbed are browned on all sides, add sugar and rib marinade to the pot along with the broth that you saved.

Step 10

SCook on high heat until the sauce is reduced to a sticky, syrupy texture and the ribs are crispy.

Step 11

Add salt to taste and 1 tablespoon of rice vinegar to boost the final flavor.

Step 12

Garnish with sesame seeds and/or scallion and serve.