When we buy ribs from Costco it usually comes with 4 pieces, 2 side ribs and 2 breast sides. For the side ribs we like to make our 4 hour sous vide BBQ ribs.
With the breast side ribs we like to portion them out into four and make them into Chinese style. We usually cut them into 1 inch cubes and remove as much excess fat as possible. To make our lives easier we sous vide these ribs ahead of time so all we have to do is finish them off quickly in the wok. It is perfect for a quick and tasty weeknight dinner. We either freeze them or keep them in the fridge up to a week or two – just make sure you keep the bag sealed.
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.
We are using the sous vide not just for convenience but because this recipe usually calls for boiling or steaming the ribs an hour beforehand. We feel that by using the sous vide the flavor stays inside the meat because when you boil meat all the flavor goes into the water aka soup.
Make sure to have a big bowl of rice ready as this goes super well together!
Sweet & Sour Chinese Vinegar Ribs
- 1.5 lbs Pork Ribs
- 1 stalk Scallion
- 2 slices Ginger
- 1 tbsp Shaoxing Cooking Wine
- 2 tbsp Soy Sauce
- 3 tbsp Sugar
- 4 tbsp Chinkiang Vinegar
- 5 tbsp Liquid from Sous Vide Bag or Water
- 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 immediately over rice.