Shanghai-Style Sweet & Sour Baby-Back Ribs

So, picture this—my husband’s a true Southern guy from Alabama, and when Spring or Summer rolls around, he’s always craving those classic barbecue ribs. Meanwhile, I’m all about keeping things fresh and surprising our guests with something unexpected. That’s why I decided to shake things up in the kitchen and swap out the usual Southern BBQ ribs for something a bit more adventurous. Cue these Shanghai-style short ribs, inspired by a recipe I stumbled upon from The Woks of Life. Let me tell you, they’re a total game-changer, especially with that irresistible sticky glaze.

This recipe was inspired by The Woks of Life’s sweet and sour ribs, with several modifications to suit personal tastes and preferences. Now, forget about your typical Southern barbecue sauce—this glaze is on a whole other level. With a blend of Chinkiang black vinegar, sugar, soy sauce, and sesame, it brings this awesome sweet and sour vibe to the table. And instead of the usual grilling method, we’re chopping these babies short and cooking them up on the stove-top. It’s like taking a culinary journey from Alabama to Shanghai in just one bite!

As I scoured the grocery store aisles in search of ribs, all I could find were these massive racks of long pork ribs. Not exactly what I had in mind! But luckily, the butcher had my back and had some baby back ribs tucked away. He sliced them down the center, giving me perfect 2-pound packages—one for this recipe and one for when my husband’s craving his Southern-style ribs. Talk about a win-win!

Now, onto the serving size—two pounds was just right for about 6 servings, especially since Shanghai ribs are usually served as an appetizer, either room temperature or cold. And to complement these delicious ribs, I whipped up some yummy side dishes: asparagus, fried kimchi, rice, and a fresh seaweed salad and pickled radish from the Asian farmers market here in Longwood, Florida. Oh, and let’s not forget about the sweet sesame cornbread to round out the meal! To wash it all down, we had some sweet tea and stumbled upon some interesting Jamaican Pineapple soda for my son while at the farmer’s market. Needless to say, the whole meal was a surprising hit and a real treat, making all my efforts in the kitchen totally worth it!

So, say goodbye (for now) to those ordinary ribs and get ready for a flavor-packed adventure that’s sure to knock your socks off! Trust me, your taste buds are in for a treat. Follow the simple step-by-step recipe and video below, and rest assured, your carnivorous cravings will be thoroughly satisfied.

Oh, and did I mention that my cooking style and blog love to explore diverse flavors and ingredients, blending family traditions with new culinary twists? After all, why not experiment with adding sesame to Southern cornbread or gochujang to sugar cookies or eggs in purgatory (shakshuka)?

Now, grab those aprons and let’s dive into some deliciousness!

Shanghai-Style Sweet & Sour Baby-Back Ribs

These sweet and sour ribs are a Shanghainese delight that steals the spotlight on any dinner table. They're cooked to crispy perfection with a caramelized sugar coating, then glazed in a sticky and aromatic sweet and sour sauce.

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Servings: 6

Course: Appetizer, Dinner, lunch, pork,

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs pork ribs (Baby-back ribs should be cut down the center, while spareribs, which are longer, need to be cut into thirds.)
• 1 Tbsp light soy sauce
• 2 Tbsp Shaoxing wine, divided (*see notes)
• 3 Tbsp oil, divided (any neutral frying oil)
• 8 thin slices ginger
• 8 scallions, white parts only, chopped (I roughly chopped used the green parts for green scallion fried rice.)
• 3 Tbsp brown sugar I found that the original recipe's flavor was a bit muted, so I adjusted the amount accordingly. Since filming the video for this recipe, I've discovered that using dark brown sugar instead of white adds a richer flavor that I prefer.
• 2 tsp dark soy sauce
• 2 to 2½ Tbsp Chinese black vinegar (Look for Zhenjiang also spelled as Chinkiang) (The original recipe's flavor was muted, so I changed this amount.)
• 2 cups water
• toasted sesame seeds for garnish (optional)
• 1 Tbsp minced garlic (2-3 cloves) (optional)
• ¼ tsp white pepper (optional) (Add in step 5 if using)

Equipment

• 1 flat bottomed pan
• 1 wok (or high sided pan) (Everything can be made in one pan if the pan is rinsed and wiped out between steps 2 and 3).

Method

 

1. Clean the ribs and pat them dry with a paper towel. Cut into 1-to-2-inch pieces. Marinate the ribs with 1 tablespoon light soy sauce and 1 tablespoon Shaoxing wine for 15 minutes.
2. Heat 1 tablespoon oil in a flat-bottomed pan over medium heat and brown the ribs on all sides. Set aside on a plate.
3. Heat another tablespoon of oil in a clean wok over medium heat, and cook the ginger and scallions (and minced garlic if using) until fragrant, about 2-3 minutes. Take them out of the wok and set aside.
4. Add another tablespoon of oil, and with the wok on low heat, add the sugar. Stir and let it melt. Add the ribs and coat them with the melted sugar, Turn off the heat.
5. Add the second tablespoon of Shaoxing wine, dark soy sauce, vinegar, water, (white pepper if using) and the cooked ginger and scallion. Turn up the heat and bring everything to a boil. Then cover and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking.
6. After 30 minutes, if there's still too much liquid in the pot, take off the lid and turn up the heat, stirring continuously until the sauce has thickened and the ribs are coated and sticky.
7. Once the ribs are cooked, remove them from the pan and sprinkle with sesame seeds and additional scallions, if desired. Serve immediately, either with the remaining sauce from the pan or separately, depending on your preference. You can use the sauce for dipping or drizzling over rice. Serve with plenty of napkins.

Notes

Shaoxing wine can be found online and in Asian groceries.

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