In China, people often distinguish themselves as Southerners (南方人) or Northerners (北方人). It’s a question you’ll get often in taxis or first meetings. The biggest distinguishing features for us, anyway, are the regional cuisines. Southern cuisine is roughly more delicate, refined and sometimes sweeter in taste, while northern cuisine is a bit heavier and stronger in flavor. In the south, rice is the staple, while in the north, it’s all about the bread (mantou, pancakes, etc.) and noodles.
Shanghai Sweet and Sour Ribs (tang cu pai gu, 糖醋排骨) is a signature southern dish. The delicate balance of the soy sauce, sugar and vinegar makes this dish a very popular appetizer, which is often served cold. Appetizers in China are usually called “冷菜,” which translates to “cold dishes.” They’re all served cold or at room temperature, and there’s a vast variety of different kinds.
While I was making this dish today, I tasted it when it was hot, and it was GOOD. But we had it for dinner at room temperature, and it was astonishing how the temperature changes and intensifies the flavor. I don’t mean to pat myself on the back, but this tang cu pai gu recipe exceeded my own expectations by a mile.
Usually, this Shanghai Sweet and Sour Ribs (tang cu pai gu) dish is made with rib pieces about 1-inch to 2-inches long. You can definitely ask your butcher to help with this, or you could even use baby back ribs. There are really no rules.
You’ll need:
- 2 lbs pork ribs
- 1 tablespoon light soy sauce
- 2 tablespoons shaoxing wine (Chinese rice wine), divided
- 3 tablespoons oil, divided
- 8 thin slices of ginger
- 4 scallions (white parts only), chopped
- 2 tablespoons sugar (rock sugar is preferred if you have it)
- 2 teaspoons dark soy sauce
- 1 tablespoon Chinese black vinegar
- 2 cups water
- toasted sesame seeds, optional
Rinse the ribs and pat them dry with a paper towel. Marinate the ribs with 1 tablespoon light soy sauce and 1 tablespoon shaoxing wine for 15 minutes.
Heat 1 tablespoon oil in a flat bottomed pan over medium heat and brown the ribs on all sides. Set aside.
Heat another tablespoon of oil in a clean wok over medium heat, and cook the ginger and scallions until fragrant, about 3 minutes.
Take them out of the wok and set aside. Add another tablespoon of oil, and with the wok on low heat, add the sugar. Stir and let it melt.
Add the ribs and coat them with the melted sugar. Turn off the heat.
Add the second tablespoon of shaoxing wine, dark soy sauce, vinegar, water, and the cooked ginger and scallion. Turn up the heat and bring everything to a boil. Then cover and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking. After 30 minutes, if there’s still too much liquid in the pot, take off the lid and turn up the heat, stirring continuously until the sauce has thickened and the ribs are coated and sticky.
It’s best to serve these ribs at room temperature. Garnish with toasted sesame seeds if desired.
Mix the sauce with some rice, top with a couple ribs, and you’ll have heaven in a bowl. Enjoy, and remember to share!
Shanghai Sweet and Sour Ribs
Ingredients
- 2 pounds pork ribs (900g)
- 1 tablespoon light soy sauce
- 2 tablespoons shaoxing wine (divided)
- 3 tablespoons oil (divided)
- 8 thin slices ginger
- 4 scallions (white parts only, chopped)
- 2 tablespoons sugar (rock sugar is preferred if you have it)
- 2 teaspoons dark soy sauce
- 1 tablespoon Chinese black vinegar
- 2 cups water
- toasted sesame seeds (optional)
Instructions
- Clean the ribs and pat them dry with a paper towel. Marinate the ribs with 1 tablespoon light soy sauce and 1 tablespoon shaoxing wine for 15 minutes.
- Heat 1 tablespoon oil in a flat bottomed pan over medium heat and brown the ribs on all sides. Set aside on a plate.
- Heat another tablespoon of oil in a clean wok over medium heat, and cook the ginger and scallions until fragrant, about 3 minutes. Take them out of the wok and set aside. Add another tablespoon of oil, and with the wok on low heat, add the sugar. Stir and let it melt. Add the ribs and coat them with the melted sugar. Turn off the heat.
- Add the second tablespoon of shaoxing wine, dark soy sauce, vinegar, water, and the cooked ginger and scallion. Turn up the heat and bring everything to a boil. Then cover and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking. After 30 minutes, if there's still too much liquid in the pot, take off the lid and turn up the heat, stirring continuously until the sauce has thickened and the ribs are coated and sticky.
- It's best to serve these ribs at room temperature. Garnish with toasted sesame seeds if desired.
Sandy says
First of all, my family of four could not get enough of this rib recipe! Second of all, scrolling through your gorgeous blog is like taking a trip back to my childhood living the immigrant life in Queens, NY. Taiwanese sesame oil chicken soup, mei cai kou rou, zha jiang mian, and so on — thank you so much for being here. I have made so many of your recipes since discovering your blog two years ago, and all to great success. Thank you thank you thank you!
Judy says
Really appreciate your lovely words, Sandy! So good to have you cooking with us.
fbohan says
Hi Judy,
This looks great. Just a tip: we always first make paigutang and then use the boiled ribs to make tangcupaigu. That way, you get two great dishes out of one core ingredient. Also try substituting the white for dark brown sugar.
Judy says
Interesting…I will give it a go next time!
Laurence says
Ingredients list has “1 tablespoon light soy sauce, divided” but instructs “Marinate the ribs with 1 tablespoon light soy sauce”. Would there be a need for more light soy sauce to be added within step 4?
Judy says
Hi Laurence, you are correct, I updated and took off the “divided” for the light soy sauce. Thank you for pointing it out.
yishen says
Hi I just want to know if this can be more sauce coz my Bos children .very like spareribs and they like more sauce..
Judy says
Hi Yishen, you can start with 2.5 cup of water. Once the ribs are tender after simmering, add a little bit of cornstarch slurry to thicken the sauce and coat the ribs, and your children should have some sauce to mix with their rice :-)
Lu says
I love Shanghai sweet and sour ribs! My cousins and I would fight over it when we were little. I think it would be a wonderful dish to pack for my son’s preschool lunch. I just hope he still eats pork in a few months. ;)
Judy says
Hi Lu, let’s hope he will. It’s really pretty tasty.
Judy says
I would love to make your sweet and sticky ribs for a group of 20 people. Can they be made ahead of time?
Judy says
Hi Judy, yes, you can! Just make sure you cover them tight in the refrigerator overnight and serve them at room temperature the next day (which is my preference anyway).
Joey says
Can you please tell me the prep,cook and, total time for Shanghai sweet And sour ribs
Thank you
Judy says
Hi Joey, marinate about 15 minutes, browning takes about 10 to 15 minutes, braising takes about 30 minutes. Hope this is helpful.
Kat says
Hi there! I love your site, and I’m excited to make these. I’m wondering what kind of ribs you used. Did you use spareribs?
Judy says
Thank you so much, Kat. I used spareribs, you can also use baby-backs.
Tom says
Another wonder dish from your site! I’m not surprised. I made this with country style spare ribs and sadly the fat that rendered out did not allow the caramelization that is in the photos. Other than that, these were another hit with the family. Thanks, so much for sharing!
Judy says
You are very welcome, Tom!