Sweet and Sour Spareribs (Tangcu Xiaozigai)
糖醋小排
Glossy, caramelized pork ribs in a sweet-sour glaze — the elegant older cousin of sweet-and-sour pork.
📋 Ingredients
What Is Sweet and Sour Spareribs (Tangcu Xiaozigai)?
💡 Ingredient Notes: Sweet and Sour Spareribs (糖醋小排, táng cù xiǎo pái) is a beloved Chinese home-style dish — small riblets braised until tender, then caramelized in a glossy sweet-sour glaze made from rock sugar and Chinese black vinegar. Unlike the heavily-battered sweet-and-sour pork from takeout, this dish is elegant: the ribs are braised, not fried, and the sauce is a complex balance of sweet, sour, and savory. Each rib should be sticky and glossy, falling off the bone. A showstopper dinner party dish that's surprisingly easy.
Ingredients You'll Need
The Ribs
- 700g (1.5 lbs) pork spare ribs, cut into individual ribs
- 2 tbsp cooking oil
Braising
- 3 slices ginger
- 2 scallions
- 2 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- Water to cover
The Glaze
- 3 tbsp rock sugar (or brown sugar)
- 3 tbsp Chinese black vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Toasted sesame seeds
📝 Instructions
Blanch the ribs
Blanch ribs in boiling water for 5 minutes. Drain and rinse — this removes impurities for a clean sauce.
Braise
Heat oil in a heavy pan. Sear the ribs until browned. Add ginger, scallions, wine, soy sauces, and enough water to cover. Simmer covered for 25-30 minutes until tender.
Caramelize
Remove the ribs and set aside. Strain the braising liquid and return to the pan. Add rock sugar, vinegar, and soy sauce. Simmer until the sauce reduces and becomes thick and glossy.
Glaze
Return the ribs to the glaze. Toss over medium heat until every rib is coated in sticky, glossy sauce. Sprinkle with sesame seeds. Serve hot.
💡 Pro Tips
- 💡Ask your butcher to cut the ribs into individual pieces — this saves hours of chopping.
- 💡The glaze should be thick enough to coat the back of a spoon — keep reducing until glossy.
- 💡Balance sweet and sour to taste — adjust sugar and vinegar. The dish should be equal parts sweet, sour, and savory.
📊 Nutrition Facts
❓ Frequently Asked Questions
Can I use baby back ribs? Yes — they're meatier and more tender. Spare ribs are more traditional and have better flavor.
