I love making this Sweet and Sour Pork Ribs recipe because it strikes the perfect balance of tangy and sweet flavors with tender, caramelized ribs that everyone adores. It’s a dish that always wins hearts at the dinner table!
A Classic with a Touch of Home
When dining at a restaurant, this dish is usually deep-fried to achieve that signature texture and flavor.
However, what I love about this recipe is that there’s no need for deep frying, making it a healthier alternative.
Instead, I use just a small amount of oil for pan-frying, which achieves the same golden, crispy exterior while keeping the dish lighter and less greasy.
I also skip the blanching step that many recipes recommend.
Instead, I use a simple yet effective method to clean the ribs thoroughly. By rubbing them with a bit of all-purpose flour and rinsing them under water, you can remove any impurities or excess blood.
Don’t forget to drain the ribs well afterward! I like to use kitchen paper to pat them completely dry, which helps them fry evenly and prevents splattering during cooking.
One of the most important steps in this recipe is caramelizing the sugar for the sauce. Be patient during this process—it may take a little time, but the deep amber color and rich aroma of the caramel are essential for giving the ribs their beautiful glaze and signature flavor.
When it comes to braising the ribs, there’s no need to worry about measuring water. Simply add enough to barely cover the ribs in the pot.
Every pot is different, so it’s more important to adjust based on what you see. If, after 50 minutes of braising, there’s still too much liquid left, just turn up the heat and let it reduce.
Why You‘ll Love This Recipe
- Balanced Flavors: A perfect mix of sweet, tangy, and savory in every bite.
- Tender Texture: The ribs are slow-braised to perfection, making them melt-in-your-mouth delicious.
- Impressive Yet Simple: This recipe is easy to follow and delivers stunning results every time.
Ingredients
- 500g spare ribs
- 1tsp all-purpose flour
- 2tbsp cooking oil
- 50g rock sugar
- 100ml water
- 20g green onions (green part)
- 15g ginger
- 2 cloves garlic
- 2 star anise
- 1tsp salt
- 1tsp light soy sauce
- 2tsp rice vinegar (divided into two portions)
- 1tsp Shaoxing wine
- white sesame seeds (for garnish, as needed)
Instructions
Prepare the Ribs
- Place 500g spare ribs in a bowl, add 1tsp all-purpose flour, and pour in a bowl of water.
- Rub the ribs thoroughly for about 3 minutes. The flour helps remove impurities and blood.
- Rinse the ribs with water and drain them in a colander or on a wire rack. Set aside.
Pan-Fry the Ribs
- Heat 2 tbsp cooking oil in a pan over medium heat.
- Add the drained ribs to the pan and brown one side until golden. Flip and brown the other side.
- Remove the ribs from the pan and set them aside on a plate.
Make the Caramel Sauce
- Clean the pan and return it to the stove over low heat.
- Add 50g rock sugar and 100ml water. Stir until the sugar dissolves completely.
- Heat until the mixture turns into an amber-colored caramel sauce. Avoid overcooking to prevent bitterness.
Braise the Ribs
- Add the fried ribs to the caramel sauce and stir to coat evenly.
- Add 20g green onions, 15g ginger, 2 garlic cloves, and 2 star anise. Sauté until fragrant.
- Pour in enough water to cover the ribs. Add 1tsp salt, 1tsp light soy sauce, 1tsp rice vinegar, and 1tsp Shaoxing wine. Stir well.
- Cover with a lid and simmer over low heat for 50 minutes, allowing the ribs to absorb the flavors.
Adjust the Flavor and Reduce the Sauce
- After 50 minutes, remove the lid. Add the remaining 1 tsp rice vinegar and stir. At this point, it’s time to turn up the heat to high and allow the sauce to reduce. This step helps thicken the sauce and intensify the flavors, ensuring it coats the ribs beautifully with a rich, glossy glaze. Keep a close eye on it to avoid burning the sauce, and stir occasionally until it reaches your desired consistency.
Serve
- Transfer the ribs to a serving plate and sprinkle with white sesame seeds. Serve immediately and enjoy!
Frequently Asked Questions
Can I use another type of sugar instead of rock sugar?
Yes, you can use granulated sugar as a substitute, but rock sugar gives the sauce a smoother texture and a more authentic flavor.
Can I skip the Shaoxing wine?
The Shaoxing wine adds depth of flavor, but if you don’t have it, you can substitute it with dry sherry or leave it out entirely.
How can I store leftovers?
Place any leftover ribs in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Easy Sweet and Sour Pork Ribs Recipe
Ingredients
- 500 g spare ribs
- 1 tsp all-purpose flour
- 2 tbsp cooking oil
- 50 g rock sugar
- 100 ml water
- 20 g green onions green part
- 15 g ginger
- 2 cloves garlic
- 2 star anise
- 1 tsp salt
- 1 tsp light soy sauce
- 2 tsp rice vinegar divided into two portions
- 1 tsp Shaoxing wine
- white sesame seeds for garnish, as needed
Instructions
Prepare the Ribs
- Place 500g spare ribs in a bowl, add 1tsp all-purpose flour, and pour in a bowl of water.
- Rub the ribs thoroughly for about 3 minutes. The flour helps remove impurities and blood.
- Rinse the ribs with water and drain them in a colander or on a wire rack. Set aside.
Pan-Fry the Ribs
- Heat 2 tbsp cooking oil in a pan over medium heat.
- Add the drained ribs to the pan and brown one side until golden. Flip and brown the other side.
- Remove the ribs from the pan and set them aside on a plate.
Make the Caramel Sauce
- Clean the pan and return it to the stove over low heat.
- Add 50g rock sugar and 100ml water. Stir until the sugar dissolves completely.
- Heat until the mixture turns into an amber-colored caramel sauce. Avoid overcooking to prevent bitterness.
Braise the Ribs
- Add the fried ribs to the caramel sauce and stir to coat evenly.
- Add 20g green onions, 15g ginger, 2 garlic cloves, and 2 star anise. Sauté until fragrant.
- Pour in enough water to cover the ribs. Add 1tsp salt, 1tsp light soy sauce, 1tsp rice vinegar, and 1tsp Shaoxing wine. Stir well.
- Cover with a lid and simmer over low heat for 50 minutes, allowing the ribs to absorb the flavors.
Adjust the Flavor and Reduce the Sauce
- After 50 minutes, remove the lid. Add the remaining 1 tsp rice vinegar and stir. At this point, it's time to turn up the heat to high and allow the sauce to reduce. This step helps thicken the sauce and intensify the flavors, ensuring it coats the ribs beautifully with a rich, glossy glaze. Keep a close eye on it to avoid burning the sauce, and stir occasionally until it reaches your desired consistency.