Jiangsu Tang Cu Pai Gu (Chinese Sweet-and-Sour Spare Ribs without Ketchup)

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 7

Stay focused. Keep the screen awake while cooking.

Begin by cutting the baby back spare ribs into individual pieces for even cooking.

Ingredients quick view

2 pounds baby back spare ribs

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup granulated sugar

2 tablespoons cooking wine

4 slices ginger

4 cloves garlic

1 tablespoon sesame oil

1 teaspoon five-spice powder

Salt to taste

Pepper to taste

For the best flavor, allow the ribs to marinate overnight in the fridge.

If you prefer a thicker sauce, continue to simmer the ribs without the lid until desired consistency is reached.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.