Home style pork spare ribs with soy sauce, wine and vinegar (FODMAP friendly, gluten free option)

Twice-cooked pork ribs with soy sauce, wine and vinegar (FODMAP friendly)

Pork spare ribs slow-cooked in a rich salty, sweet and sour sauce with sesame oil and a hint of ginger and cumin.


  • 1kg pork spare ribs (or pork belly), cut to 2-3 inch pieces
  • 1 cup of dark soy sauce (use gluten free soy sauce for a GF option)
  • 1 cup of red wine
  • 1 cup of apple cider vinegar
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 10 g ginger
  • 1/2 tsp ground cumin
  • salt to taste
  • cooking oil
  • some sliced green shallot (scallion) to garnish  (Use the green part only for a FODMAP option), to garnish
  • Sesame seeds, toasted, to garnish
  • 1 tsp corn flour, mixed with 1 tbsp of water


  • Bring a deep frying pan to hot temperature, add a little cooking oil and sliced ginger; brown pork spare ribs on both side; add dark soy sauce, red wine, vinegar, sugar, sesame oil, cumin and salt; if the meat is not fully covered, add a little water.
  • Cover the frying pan with a lid and bring to boil; simmer for approximately 60 minutes on low heat until the meat is juicy and tender; transfer the meat to a clean dish
  • Drain the liquid through a sieve, return the liquid to a clean sauce pan.
  • Bring the liquid to a slow boil; add the corn flour mixture and stir; the sauce should thicken very quickly; if the gravy is too thick, add some water; remove from heat and set aside
  • Heat up a griddle or grill ; pan fry the spare ribs lightly on both side to brown; transfer the meat to a serving plate; pour over the gravy and garnish with green shallot and sesame seeds.

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