easy recipe, Asian recipe, black vinegar ribs, Asian ribs

One fabulous thing about watching a lot of TV cooking shows is that I believe I am a Masterchef by proxy.

{ Side note : I also watch America’s Next Top Model so I am a smizin’ & sizzlin’ supermodel by proxy too! }

I’ve learnt to wing it when I’m in the kitchen and throw random shizz into a pot with a dash of this and a spoonful of that…and sometimes, the results amaze me.  “Did I really just cook that??” { and sometimes, it’s like EWWW!! }

One of the yummy dishes I miraculously made is Asian Style Black Vinegar Pork Ribs – a little bit sweet, a little bit sour, a little kick of chilli and extremely more-ish.

I call this a Lazy Ling Recipe because it is essentially a one pot wonder and if you get the butcher to chop up your ribs, all you need is minimal food preparation.  #tooeasy


Asian Style Black Vinegar Pork Ribs

An original recipe by Ling { Masterchef by proxy extraordinaire }

(Serves 4… or 2 if you are hungry hippos)


1kg of pork ribs (chopped into 1.5 inch pieces)
1 cup black vinegar { I use Pun Chun Black Vinegar }
1/3 cup soy sauce { I use Kikkoman Soy Sauce }
1 cup water
2 lumps of rock sugar { I use Kambow Rock Sugar }
6 thick slices of ginger
4 cloves of garlic (finely chopped)
2 bird’s eye chillies (finely chopped) { you can use less or deseed if you can’t handle too spicy or increase if you like it hotter }


1.  Place the ribs in a pot and add boiling water till all the ribs are immersed and simmer for 3-5 minutes before draining through a sieve and rinsing with cold water.  This removes the impurities and gets rid of that strong “what the pork?” porky smell.

2.  Return ribs to the pot and add all the ingredients and allow to simmer for around 45 minutes to an hour.  Give it a stir every 10 minutes or so just to make sure it doesn’t burn.  If it looks like the sauce is drying up too quickly, add 1/4 cup of water at a time.

3.  Before serving, skim off the fat and give it a taste test to tweak the flavours.  This means that if you find it too sour or too spicy, add brown sugar.  If it is not spicy enough, add more chillies.  If the sauce is too runny, mix in cornflour with water.

We think this is best eaten with plain rice with a side serve of choi { chinese vegetables }.  The sauce is more-ish and tastes yummy with boiled egg.  Leftovers for lunch the next day are even more delish as the sauce has more time to penetrate into marinade the meat!

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