Shanghai Style Sticky Spare Ribs

These Chinese short ribs are so delicious, and an easy way to impress your
guests. An authentic recipe adapted from a Shanghainese chef I learned during my
many years in China, I bet you'll love them as much as me.

Servings: 4 people

Author:

Prep Time
10 minutes

Cook Time
40 minutes

Marinating
1 hour

Total Time
1 hour, 50 minutes

Course:

Cuisine:

Chinese Asian Shanghainese

Keywords:

pork Asian Lamb Spare Ribs Short Ribs

Instructions

1 Begin by trimming all the ribs. Cut off the silver skin if you are using pork
(or just want to) and slice the rack into individual ribs.
2 In a bowl combine the soy sauce, shaoxing wine, rice wine vinegar, ginger,
garlic, and chili flakes (if using). Add the ribs and mix everything up. Cover
with a lid or plastic and place in the fridge for 1 hour to marinate.
3 In a hot pan or wok add the oil and let come to temperature. Using tongs move
the ribs from the marinade directly into the pan. When moved, add the dark soy
sauce to the leftover marinade. Shake around to brown all sides of the ribs.
When browned add the lemongrass and sugar and mix. Then pour in the rest of the
marinade.
4 Once the pan begins to bubble, reduce the temperature to medium-low and cover
with a lid. Let simmer for 30 minutes. After 30 minutes remove the lid and raise
the temperature back to high for a few minutes to further thicken and reduce the
sauce.
5 Serve the ribs with some white rice and garnish with a sesame seeds for
presentation. Enjoy!

Shanghai Style Sticky Spare Ribs

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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