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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands and utensils thoroughly after handling raw pork ribs to prevent cross-contamination.
Place 500g of cut fresh pork ribs into a large bowl. Wash thoroughly in water several times to rinse out blood water until the water runs clear, then remove the ribs.
Watch out
Rinse thoroughly multiple times to remove blood water
otherwise, residual blood will leave a gamey odor in the finished dish
Place washed ribs in a pot with cold water. Add 1 green onion knot, 10g ginger slices, and 1 tbsp cooking wine. Bring to a boil over high heat, skim off floating foam, simmer for 3 minutes, then turn off heat.
local_fire_departmentHigh heat to boil, maintain boiling for 3 minutesWatch out
Always start blanching with cold water
if dropped into hot water, surface proteins solidify immediately and trap blood inside
Use a skimmer to transfer blanched ribs into a bowl of warm water. Wash away any remaining foam stuck to the surface, then scoop out and drain thoroughly.
Watch out
Make sure to rinse with warm water
if rinsed with cold water, the hot meat contracts abruptly and turns tough
Slice 4 cloves garlic, 15g ginger, and cut 1 green onion into sections. Place them in a small dish along with 1 star anise, and set aside 25g rock sugar separately.
Watch out
Hold aromatics firmly while slicing to prevent the knife from slipping.
In a small bowl, combine 2 tbsp light soy sauce, 3 tbsp aged vinegar, 3 tbsp white sugar, and 1g red yeast rice powder. Stir thoroughly with a spoon until mixed into a smooth sweet and sour sauce.
Watch out
Red yeast rice powder is for natural color and is optional
stir well so the sugar starts to dissolve
Heat a dry wok, add the drained ribs without oil, and stir-fry over medium heat to evaporate surface moisture until dry and slightly yellowish. Transfer the ribs to a bowl.
local_fire_departmentMedium heat dry stir-fry for about 2 minutesWatch out
Dry stir-frying removes excess surface water, which prevents dangerous oil splatters later when coating with caramel.
Melted sugar syrup is extremely hot; keep a safe distance while stirring to avoid serious burns from hot syrup spatters.
Pour 1 tbsp cooking oil into the wok and heat up. Add 25g rock sugar, turn heat to lowest, and stir continuously until melted into a golden-brown syrup bubbling with small bubbles.
local_fire_departmentKeep low heat throughoutWatch out
Must keep lowest heat and stir continuously
high heat will burn the sugar instantly, making it black and bitter
Once syrup turns golden-brown with small bubbles, quickly pour in the ribs and toss evenly to coat with caramel. Add sliced garlic, ginger, green onion, and 1 star anise, stir-frying until fragrant.
local_fire_departmentMedium-low heat stir-fry for 1 minuteWatch out
Toss ribs immediately upon adding to ensure every piece is evenly coated for a bright glossy finish.
Pour in the prepared sweet and sour sauce and stir-fry for 1 minute until evenly distributed. Add 500ml boiling water (enough to submerge ribs) and bring to a boil over high heat.
local_fire_departmentHigh heat to boilWatch out
Must add boiling water
cold water will shock the hot meat, causing it to shrink and become tough
Once boiling, cover with a lid, reduce to the lowest heat, and simmer for 50 minutes until the ribs are tender and liquid has reduced significantly.
local_fire_departmentSimmer on lowest heat for 50 minutesWatch out
Keep lowest heat throughout so ribs tenderize thoroughly without boiling dry.
After 50 minutes, open lid and pick out scallions, ginger, garlic, and star anise with chopsticks. Add 2g salt and 20g aged vinegar, turn to high heat, and stir constantly until sauce thickens into a glossy coating over the ribs.
local_fire_departmentHigh heat stir-fry to reduce sauceWatch out
Stir continuously during high-heat reduction
otherwise, the sweet sugary sauce will scorch on the pan bottom and turn bitter
Turn off heat. Transfer the ribs coated in glistening glaze to a serving platter, pour remaining thick sauce from the wok over them, and serve hot.
Watch out
The fresh ribs and sauce are extremely hot
handle the plate carefully to avoid burns
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