How the Chinese Do Sticky, Crispy Spareribs

Serves 4 Total Time: 1 hour

• 1½ pounds pork riblets, trimmed, cut between bones into individual ribs
• 1 tablespoon vegetable oil
• 2 tablespoons (1 ounce) crushed rock sugar
• 1 (2‐inch) piece ginger, sliced into thin rounds
• ½ cup Chinese black vinegar
• ⅓ cup Shaoxing wine
• 2 teaspoons dark soy sauce
• 1½ teaspoons chicken bouillon powder (optional)
• 1½ teaspoons toasted sesame oil
• ½ teaspoon white pepper
• 1 teaspoon sesame seeds, toasted 

Note: These ribs aren’t tender to the bone; they have a purposeful chew. Eating them involves a bit of mouth maneuvering to remove the bones and cartilage. But that’s the joy of the dish. Pork riblets are spareribs cut flanken-style, across the bone, into 1- to 2-inch-wide strips. They are sold in Asian markets and elsewhere; check with your butcher. Chinkiang (Chinese black) vinegar and rock sugar give the ribs a complex, subtly earthy sweet-and-sour flavor. 

1. Bring ribs and 2 quarts cold water to boil in 14-inch flat-bottomed wok or large Dutch oven over high heat. Reduce heat to low and simmer gently for 5 minutes. Drain ribs and rinse well, then pat meat dry with paper towels.

2. Heat empty wok over high heat until just smoking. Reduce heat to medium-high, drizzle vegetable oil around perimeter of wok, and heat until just smoking. Add rock sugar and cook, stirring constantly, until sugar has melted and is amber-colored, about 1 minute. Add ginger and cook, stirring constantly, until fragrant, 15 to 30 seconds. Stir in ribs, ½ cup water, vinegar, Shaoxing wine, dark soy sauce, and bouillon powder, if using, and bring to boil. Reduce heat to medium-low; cover; and simmer until ribs are just tender but still have slight chew, 15 to 20 minutes.

3. Uncover; increase heat to high; and vigorously simmer, stirring frequently, until sauce is thickened and coats pork, 5 to 7 minutes. Stir in sesame oil and pepper. Sprinkle with sesame seeds. Serve.