There are some dishes that instantly grab people’s attention the moment they hit the wok — and this one did exactly that! I recently cooked my Sweet Vinegar Ribs live at the Caravan & Motorhome Show at the NEC in Birmingham, and wow… what a winner! The incredible aroma filled the demo theatre, the audience leaned in, and by the end, not a single rib was left on the plate.
So many people came up afterwards asking for the recipe that I knew I had to share it here on my website.
This dish is a perfect example of how simple ingredients can create unforgettable flavour. The ribs are first marinated to make them beautifully tender, then simmered in a sticky glaze made from rice vinegar, soy sauce, sugar, and aromatic spices. The result? A sauce that’s rich, glossy, and perfectly balanced — sweet, tangy, and savoury all at once.
It’s one of those recipes that fills the kitchen with a warm, caramelised aroma and makes everyone impatient for dinner. Best served hot straight from the wok, these ribs are great for sharing — whether it’s a family meal, a BBQ, or a special weekend treat.
Cooking live at the NEC was a reminder of what I love most about food — the joy of watching people’s faces light up when they taste something truly delicious. And judging by the crowd’s reaction, these Sweet Vinegar Ribs are definitely going into my list of showstoppers!
If you were there at the show — this one’s for you. And if you weren’t, now’s your chance to try it for yourself at home.
Sweet Vinegar Ribs
Ingredients
- 450-600 g Pork Ribs separated and cut into 5cm pieces
- 1 tbsp Rice Vinegar Clear
- 1 Tsp Salt
Marinade Ingredients
- 1/2 Tsp Salt
- 2 Tbsp Light Soy Sauce
- 2 Tbso Chinese Rice Wine or Sweet Sherry
- 1 Tbso Corn Flour
- 1 Tbsp Oil
Sauce Ingredients
- 3 Tbsp Oil
- 2 Star Anise or 1 tsp Five Spice Powder
- 3 Spring Onions roughly chopped into 5cm pieces
- 4 Slices Ginger
- 3 Tbsp Sugar
- 2 Tbsp Oyster Sauce
- 3 Dried Plums or Dates roughly chopped, stones removed
- 1/4 Cup Water
- 1/4 Cup White Rice Vinegar
- 2 Tsp Dark Soy Sauce
Instructions
Removing Impurities
- Place your ribs into a large bowl, cover with just enough water to cover the ribs, add vinegar and salt and give everything a really good mix. Allow to soak for 15 minutes. This will help tenderise the meat and also remove any impurities. Drain and place to one side.
Marinade
- Once ribs have dried now add all of the marinade ingredients except the oil, massage into the ribs and once covered then add the oil, massage again and allow to sit for a further 10 to 15 minutes.
Cook
- Place your wok over a medium heat and fry your ribs in the oil until golden brown, once browned remove ribs and place to one side, now fry your ginger, star anise and spring onion whites. Fry until aromatic, now add your sugar and continue to fry until the sugar has melted, add your ribs back into the wok and combine ingredients. Now add the remaining ingredients and once boiling turn down to low and allow to simmer for 5 to 10 minutes or until ribs are tender and the sauce has thickened.
Recipe is from my Chinese Made Easy Cook Book
