Jiangsu Tang Cu Pai Gu (Chinese Sweet-and-Sour Spare Ribs without Ketchup)
Jiangsu Tang Cu Pai Gu is a traditional Chinese dish featuring spare ribs marinated and cooked to achieve a perfect balance of sweet and sour flavors, without the use of ketchup. This recipe captures the essence of Jiangsu cuisine and brings a delightful taste to your home cooking.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Begin by cutting the baby back spare ribs into individual pieces for even cooking.
- 2
In a large mixing bowl, combine the soy sauce, rice vinegar, granulated sugar, cooking wine, sesame oil, and five-spice powder, then mix until the sugar dissolves.
- 3
Add the ginger slices, minced garlic, and the spare ribs into the marinade. Ensure the ribs are well coated. Cover and let marinate for at least 30 minutes.
- 4
Heat a pot over medium heat and arrange the marinated ribs in the pot, pouring the marinade over the top. Add a pinch of salt and pepper to taste.
- 5
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour until the spare ribs are tender, stirring occasionally to prevent sticking.
- 6
Once the ribs are fully cooked, remove the lid, and increase the heat to medium-high. Allow the sauce to reduce and thicken for about 10-15 minutes, stirring frequently.
- 7
Taste and adjust seasoning with salt and pepper if needed before serving.
Cook notes
Tips
For the best flavor, allow the ribs to marinate overnight in the fridge.
If you prefer a thicker sauce, continue to simmer the ribs without the lid until desired consistency is reached.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
- Reheat the ribs gently on the stove or in the microwave, adding a splash of water to keep them moist.
Substitutions
- Rice vinegar can be replaced with apple cider vinegar if needed.
- Granulated sugar can be substituted with brown sugar for a deeper flavor.
What to Serve With
- Steamed jasmine rice
- Stir-fried bok choy
- Sesame noodles
Common Mistakes
- Not marinating the ribs long enough can result in less flavor.
- Skipping the thicken step at the end may yield a watery sauce.
Recipe FAQ
Can I use other types of ribs for this recipe?
Yes, you can use spare ribs or country-style ribs as alternatives, but cooking times may vary.
Is it necessary to marinate the ribs?
Marinating enhances the flavor significantly, but if you're short on time, you can cook them immediately.
What if I can't find five-spice powder?
You can substitute with a mix of cinnamon, star anise, and cloves.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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