Prepare to embark on a culinary journey that will transform your kitchen into a flavor paradise! These Black Vinegar Pork Ribs are not just a dish; they're a sensational experience that combines the tangy richness of traditional Chinese cooking with mouthwatering tenderness that will have everyone begging for your secret recipe. With a perfect balance of sweet, savory, and umami flavors, these ribs are about to become your new go-to comfort food that promises to impress both family and guests alike.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 lbs pork ribs
- 1/2 cup black vinegar
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 inch ginger, sliced
- 2 tablespoons sugar
- 1 cup water
- Chopped green onions for garnish
Instructions
- Pat the pork ribs dry with paper towels to remove excess moisture, which helps achieve better caramelization.
- In a large mixing bowl, combine black vinegar, soy sauce, minced garlic, sliced ginger, sugar, and water to create a marinade. Whisk ingredients until sugar dissolves completely.
- Place the pork ribs in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or ideally 2-3 hours for deeper flavor penetration.
- Preheat the oven to 350°F (175°C). Remove ribs from marinade, reserving the liquid for later basting.
- Place ribs in a deep baking dish or roasting pan, bone-side down. Cover tightly with aluminum foil to prevent moisture loss.
- Bake the ribs for 45 minutes, then remove foil and baste with reserved marinade. Continue cooking uncovered for an additional 15-20 minutes until ribs are tender and develop a rich, glossy surface.
- Remove from oven and let rest for 10 minutes to allow juices to redistribute.
- Slice ribs between bones and transfer to a serving platter. Garnish generously with chopped green onions.
- Drizzle any remaining pan juices over the ribs for extra flavor before serving hot.
Tips
- Moisture is Key: Always pat your ribs completely dry before marinating to ensure perfect caramelization and a gorgeous, glossy finish.
- Marination Magic: Don't rush the marinating process! The longer the ribs sit in the black vinegar marinade (2-3 hours is ideal), the more deeply the flavors will penetrate the meat.
- Low and Slow: Cooking at 350°F allows the ribs to become incredibly tender without drying out. The aluminum foil cover is crucial for maintaining moisture.
- Basting Brilliance: Baste the ribs during the uncovered cooking phase to create a beautiful, sticky glaze that will make your ribs irresistible.
- Resting Ritual: Always let your ribs rest for 10 minutes after cooking. This allows the juices to redistribute, ensuring each bite is succulent and flavorful.Pro Tip: For an extra flavor boost, consider using Chinkiang black vinegar, which provides an authentic and complex taste profile that elevates this dish from good to extraordinary!
Nutrition Facts
Calories: 428kcal
Carbohydrates: 6g
Protein: g
Fat: 28g
Saturated Fat: g
Cholesterol: 120mg
