sweet and sour pork spare ribs recipe
The Best sweet and sour pork spare ribs recipe
I’m so excited to share this sweet and sour pork spare ribs recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.
The dish originated from the Chinese cuisine, where sweet and sour flavors are a staple. The combination of tangy ketchup, sugar, and vinegar creates a perfect balance of flavors that complements the rich pork spare ribs.
To make this dish, you’ll need to start by marinating the spare ribs in a mixture of soy sauce, brown sugar, and rice vinegar. This will give the meat a deep flavor that will hold up to the sweet and sour sauce.
After marinating, you can coat the spare ribs with cornstarch or flour to create a crispy exterior. Then, simply fry the spare ribs in hot oil until they’re golden brown and crispy.
Next, you’ll need to make the sweet and sour sauce by combining ketchup, sugar, vinegar, and water in a saucepan. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer until the sauce has thickened.
Finally, serve the sweet and sour pork spare ribs with steamed vegetables or rice for a delicious and satisfying meal.
Sweet and Sour Pork Spare Ribs
These sticky, tangy spare ribs are slow-cooked until tender, then glazed with a glossy sweet and sour sauce. The balance of pineapple, vinegar, and brown sugar creates a classic flavor that pairs perfectly with steamed rice.
🥘Ingredients
For the Ribs
For the Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sweet and Sour Pork Spare Ribs Works
These sweet and sour pork spare ribs are a winner for any occasion, from a casual family dinner to a holiday gathering. The balance of sweet and tangy flavors, combined with tender meat, makes them a crowd pleaser every time.
To store leftovers, keep them in a sealed container in the fridge for up to four days. For reheating, the oven works best to keep the glaze sticky and the meat moist, just cover with foil and warm at 350 degrees for about 15 minutes.
Serve them with extra sauce drizzled on top and a sprinkle of sesame seeds for a nice finish. They also reheat well in a slow cooker on low if you are feeding a crowd later in the week.
❓ Frequently Asked Questions About Sweet and Sour Pork Spare Ribs
Q: What type of pork spare ribs should I use?
For this recipe, you can use either baby back pork ribs or St. Louis-style pork ribs. Baby back ribs are shorter and more curved than St. Louis-style ribs.
Q: Can I use beef or chicken instead of pork?
No, this recipe is specifically designed for pork spare ribs due to their unique texture and flavor profile.
Q: How do I adjust the level of sweetness in the sauce?
You can adjust the level of sweetness in the sauce by adding more or less sugar depending on your preference.
Q: Can I make this recipe ahead of time?
Yes, you can marinate the spare ribs overnight in the refrigerator before frying them.
Q: What if I don’t have cornstarch or flour for coating the spare ribs?
You can omit this step or substitute it with panko breadcrumbs for a lighter coating.