Ribs with Black Vinegar Sauce

Ingredients for Ribs with Black Vinegar Sauce

• 900g pork spareribs, cut into individual ribs

• 60ml cornflour

• About 2875ml peanut or vegetable oil for frying, divided

• 4 dentes de alho, fatiados finamente

• 1 medium shallot, thinly sliced

• 2 tablespoons very thin matchsticks of peeled ginger

• 100g packed light brown sugar

• 2 tablespoons Chinese Shaoxing wine or medium-dry Sherry

• 80ml reduced-sodium chicken broth

• 80ml Chinese black vinegar

• 80ml reduced-sodium soy sauce

Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry. Whisk 1/2 teaspoons salt into cornflour in a large bowl. Add ribs and toss.

Heat 3 inches oil to 204°C in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch. Transfer with a slotted spoon to a bowl.

Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes. Add brown sugar and cook, stirring, until dissolved, about 1 minute. Add wine and boil 1 minute.

Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.

Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.

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