Zero failure, high rise sweet and sour pork ribs! 1 wine, 2 sauce, 3 sugar, 4 vinegar and 5 water. Remember this secret. You can’t eat enough ribs!


500g spare ribs
3 cloves garlic
3 ginger slices
10ml cooking wine
20ml white vinegar
30g sugar
40ml raw extract
50ml water
Proper amount of cooked white sesame
Appropriate amount of edible oil


Step 1
Wash 500g spare ribs in cold water, boil and blanch, remove and drain

Step 2
Pour 10ml cooking wine, 20ml white vinegar, 30g white sugar, 40ml raw soy sauce and 50ml clear water into the bowl, mix well and mix them into sweet and sour juice (cooking wine: white vinegar: white sugar: raw soy sauce: clear water = 1:2:3:4:5, the gradually changing seasoning is the origin of the name of Gaosheng ribs)

Step 3
Heat the oil in the pot, add 3 garlic slices and 3 ginger slices, and stir fry until fragrant

Step 4
Pour in the ribs and stir fry until the surface is slightly burnt, then pour in the adjusted sweet and sour juice and stir fry evenly

Step 5
After boiling over high heat, turn to low heat, cover and simmer for about 30 minutes (until 1 / 3 of the soup remains), open the cover and turn to high heat to collect the juice

Step 6
Put the high-rise ribs on a plate and sprinkle with an appropriate amount of cooked white sesame