Sweet and Sour Chinese Vinegar Ribs made Easy with Sous Vide (糖醋排骨)

Sweet and sour Chinese vinegar ribs (tang cu pai gu 糖醋排骨) is a popular Chinese dish. Unlike the popular Cantonese sweet and sour flavor, this recipe uses Chinkiang black vinegar so the color is deeper and the flavor is more tangy. Make sure to have a big bowl of rice ready as this goes super well together!

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Ingredients:

1.5 lbs pork ribs
1 stalk of scallion
2 slices of ginger
salt
1 tablespoon Shaoxing cooking wine
2 tablespoons soy sauce
3 tablespoons sugar
4 tablespoons Chinkiang vinegar
5 tablespoons of water (or you can use the meat juice from the sous vide)
Cooking oil
Scallion for garnish


Chop up your ribs to 1 inch pieces.
Put them in a ziplock or food saver bag and add scallion, ginger slices and salt generously.
Seal the bag and sous vide for 4 hours at 165 F.
Make the sauce of the ribs by combining the Shaoxing wine, soy sauce, sugar, Chinkiang vinegar and water (or meat juice) in a bowl. Set aside.
When the ribs are ready, pat them dry in a paper towel.
Shallow fry them in a hot wok with cooking oil until golden brown.
Drain the ribs and discard excess oil.
Put the ribs back into the wok and add the sauce and cook to a boil over high heat.
Once the sauce is boiling turn it down to medium low heat and reduce the sauce until thick, dark and sticky. Stir occasionally to avoid burning.
Serve over rice