Tender pork ribs lacquered in a sweet-and-sour glaze of soy sauce, sugar, and vinegar, inspired by chifa-style ribs. A gentle braise softens the meat before the cooking liquid reduces into a dark, glossy coating without ketchup or starch thickeners.
Cut the pork ribs between the bones into individual pieces and dry them thoroughly with paper towels. Slice the ginger, lightly crush the garlic, and finely slice the scallions.
Heat a wide skillet with the vegetable oil over medium-high heat. Brown the ribs for 6 to 8 minutes, turning until several sides are deeply colored. Add the ginger and garlic and cook for 1 more minute, just until fragrant.
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Add the soy sauce, sugar, about four fifths of the vinegar, and the water. Stir, bring to a boil, then reduce the heat. Cover and gently simmer for 40 minutes, turning the ribs once halfway through, until tender by the bone but not falling apart.
Uncover, increase to medium-high heat, and cook for 8 to 10 minutes, turning the ribs frequently as the liquid reduces. Watch closely toward the end: the glaze is ready when dark, glossy, and thick, coating each rib and leaving a clean trail when a spoon passes across the bottom.
Turn off the heat, add the remaining vinegar and the scallions, and toss for 20 seconds. Serve immediately. And that's it! The ribs should be tender and juicy by the bone, with an intense sweet-and-sour glaze that clings to the meat without becoming a heavy sauce. 🧡
