Osmanthus Sugar and Vinegar Ribs

Osmanthus Sugar and Vinegar Ribs

Indulge in these irresistible **Osmanthus-Glazed Pork Ribs**—a perfect balance of crispy, sweet, and aromatic flavors! Succulent pork ribs are marinated in Shaoxing wine, coated with egg white and cornstarch for extra crispiness, then deep-fried to golden perfection. The magic happens when the ribs are tossed in a fragrant syrup made from rock sugar, osmanthus, and a splash of vinegar for a tangy kick. A drizzle of June fresh soy sauce enhances the rich color and umami depth. Each bite delivers a delightful crunch, followed by the floral sweetness of osmanthus and a hint of acidity. Quick stir-frying ensures the ribs stay juicy while soaking up the glossy glaze. Perfect as an appetizer or main dish, these ribs are a crowd-pleaser with a unique gourmet twist!

15 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
Pork ribs
200g

The aromatics

🧅
Egg white
1 (30g)
🧅
Cornstarch
2 tsp

The sauce & seasonings

🧂
Rock sugar
2 tbsp
🧂
Osmanthus
1 tsp

Instructions

1. Step 1

Step 1
Cut the pork ribs into 3cm long pieces.

2. Step 2

Step 2
Add salt and Shaoxing wine, mix well, marinate for half an hour, then add egg white, add 2 teaspoons of cornstarch, and mix well for later use.

3. Step 3

Step 3
Pour enough oil into the pot, add more, the actual consumption is not much, it is best to submerge the ribs, heat the oil in the pot to 70% heat, and add the pork ribs.

4. Step 4

Step 4
Fry until golden brown, I like to eat it a bit older, so I fry it more thoroughly, and then take it out to drain and set aside.

5. Step 5

Step 5
Pour out the oil, add 1 tablespoon of water (15ml) to the pot, add small pieces of rock sugar, heat slowly over low heat.

6. Step 6

Step 6
After the rock sugar has melted, add an appropriate amount of sugar and osmanthus, stir well to make a syrup.

7. Step 7

Step 7
Add the fried ribs, heat over medium heat, and stir-fry continuously to evenly coat the ribs with the sugar sauce.

8. Step 8

Step 8
Drizzle with 5ml of June fresh special soy sauce, quickly stir-fry, and color the ribs.

9. Step 9

Step 9
Then add vinegar, stir-fry evenly, be careful not to overcook, or the vinegar flavor will dissipate.

10. Step 10

Step 10
Finally, sprinkle with dried osmanthus, and serve.

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