Tender baby back ribs braised in a glossy Jiangsu-style sweet and sour sauce. This version is simple, fragrant, and perfect with rice.

Ingredients

• About 1 lb baby back ribs, cut into small pieces
• Water, for soaking and braising
• 2 tbsp rice wine
• 4 tbsp soy sauce
• 6 tbsp sugar
• 6 tbsp Zhenjiang black vinegar
• White sesame seeds, for garnish

Optional Sugar Color:

• 3 tbsp sugar
• A little water or oil, for caramelizing

Instructions

1. Cut the ribs into small pieces. Soak in water for about 30 minutes to draw out excess blood. Drain and pat very dry with paper towels.
2. In a bowl, mix together the rice wine, soy sauce, sugar, and Zhenjiang black vinegar. Set aside.
3. Heat a wok or pan over high heat without oil. Add the ribs and stir-fry until the surface is golden and lightly browned. For a darker caramel color, remove the ribs, caramelize the sugar separately, then return the ribs and stir to coat.
4. Pour the sauce into the pan and stir-fry until the ribs are evenly coated. Add enough boiling water to just cover. Bring to a boil, then reduce to low heat, cover, and simmer for 20–30 minutes until tender and almost falling off the bone.
5. Uncover and turn the heat to high. Reduce the sauce until glossy and clinging to the ribs. Sprinkle with white sesame seeds and serve.

Notes

Zhenjiang vinegar is important here — I wouldn’t replace it with another vinegar for this dish. If you prefer it less sweet, start with slightly less sugar and adjust near the end.