Two ways to cook spare ribs - sweet and sour spare ribs + bok choy soup recipe

Add Sichuan peppercorns, ginger slices, scallion segments, and blanched pork ribs to a soup pot. Bring the soup to a boil, then simmer for 15-20 minutes, or until the meat on the ribs can be easily pierced with chopsticks. Remove the ribs and set aside, reserving the broth.

Heat oil in a pan, add a few pieces of yellow rock sugar, and simmer over low heat until the sugar melts. Add the ribs and stir-fry evenly.

Continue cooking over low heat, stirring the ribs for a few more minutes to render the fat and bring out a slightly charred aroma. Then, add light soy sauce and stir-fry evenly.

Continue simmering over low heat. Add aged vinegar (more than light soy sauce, depending on your taste). Add sugar and stir-fry evenly. Taste the liquid occasionally and adjust the sweetness and sourness to your liking. Important! Do not add salt.

Stir-fry over low heat for 1-2 minutes, until the sauce thickens due to the sugar. That's when it's ready.

Sweet and sour pork ribs are ready! The sweet and sour flavor is just right.

Add a handful of bok choy to the broth, bring to a boil and cook until the bok choy is tender. Add salt to taste. The refreshing bok choy soup paired with sweet and sour pork ribs is incredibly delicious! 🥰🥰