Brown Sugar Vinegar Ribs Recipe

• Level: Easy
• Yield: 6 to 8 servings
• Nutritional Analysis Per Serving (1 of 8 servings): Calories 1001, Total Fat 71 g, Saturated Fat 23 g, Carbohydrates 39 g, Dietary Fiber 1 g, Sugar 37 g, Protein 48 g, Cholesterol 238 mg, Sodium 871 mg
• Total Time: 12 hr
• Active Time: 30 min

Indulge in the irresistible allure of St. Louis-style ribs, my go-to butcher's cut with cartilage and tips trimmed for flawless, even cooking. Though this recipe shines with pork shoulderslow-cooked, sliced, and glazed in a unforgettable sauceit's pure magic on ribs too. I couldn't resist its bold flavors: Shaoxing wine's dry elegance dances with sweet mirin (both easy to grab online), while vinegar and honey create a symphony of tang and sweetness that belongs on every rib rack. No garlic or onions herethe oyster sauce and fragrant 5-spice steal the show. Don't skip the overnight marinade; it's the secret to ribs that tumble off the bone yet hold their shape. Low-and-slow magic works in the oven or grill (lid down), pairing perfectly with charred corn, grilled scallions and onions, or luscious buttery jasmine rice that'll have everyone craving seconds.

Ingredients

• Kosher salt
• 2 racks (5 to 5 pounds) St. Louis pork ribs, cut into 4 to 5 smaller racks of a few ribs each

Marinade:

• cup dark brown sugar
• 5 tablespoons low-sodium soy sauce
• 3 tablespoons honey
• 3 tablespoons Chinese 5-spice powder
• 3 tablespoons sesame seeds
• 2 tablespoons mirin or rice wine
• 2 tablespoons oyster sauce
• 2 tablespoons Shaoxing wine

Sauce:

• cup honey
• cup red wine vinegar, plus extra for sprinkling

Instructions

1. Bring a large pot of salted water to a boil. Submerge the ribs, 2 or 3 racks at a time, and simmer for 2 minutes each. Remove and set to drain.
2. For the marinade, whisk dark brown sugar, soy sauce, honey, 5-spice powder, sesame seeds, mirin, oyster sauce, Shaoxing wine, and kosher salt in a large bowl. Thoroughly coat the ribs with the marinade, place them in large plastic bags or a roasting pan, cover, and refrigerate overnight.
3. Preheat your oven to 350F (175C).
4. Take the ribs out of the marinade and gently shake off any excess. Arrange them meat-side up on two baking sheets fitted with racks (reserve the marinade). Cover the ribs tightly with foil, sealing the edges, and place near the center of the oven. Bake for 1 hour and 30 minutes.
5. Remove the foil and continue baking, uncovered, until the ribs are nicely browned and tenderaround 1 to 1 hours. Remove from oven afterward.
6. To make the sauce, warm honey in a large skillet until it starts to foam and brown. Remove from heat, then slowly whisk in red wine vinegar. Return skillet to heat and simmer for 2 to 3 minutes. Add the reserved marinade and bring to a boil. Reduce heat to medium-high and cook until thick and syrupy, approximately 5 to 8 minutes.
7. Transfer the ribs to a flat surface and slice between bones for individual ribs. Arrange ribs meaty side up on a baking sheet, coat with some of the sauce, then return to the oven for 10 to 15 minutes to glaze the meat.
8. Take ribs out of the oven and arrange on a serving platter. Spoon remaining sauce generously over the ribs. Finish with a sprinkle of apple cider vinegar directly on the meat to enhance brightness.

Serve alongside your favorite sidescorn on the cob, grilled scallions, or simply with buttered jasmine rice for a delicious presentation.