Sweet and Sour Spareribs
Tender, fall-off-the-bone pork spareribs coated in a vibrant, sticky sweet and sour sauce. This Chinese-American takeout classic is surprisingly easy to make at home and perfect for a family dinner.
For 4 servings
5 steps. 70 minutes total.
- 1
Step 1
- a.Boil and Tenderize the Spareribs
- b.Place the sparerib pieces in a large pot and add enough cold water to cover them by at least 2 inches.
- c.Add the sliced ginger and scallion pieces. Bring to a rolling boil over high heat.
- d.Reduce the heat to a steady simmer, cover the pot, and cook for 45-60 minutes, or until the meat is tender and pulls away from the bone easily.
- e.Carefully drain the ribs, discarding the water, ginger, and scallions. Spread the ribs on a baking sheet and pat them completely dry with paper towels. Let them cool for 10 minutes.
- 2
Step 2
- a.Prepare the Sweet and Sour Sauce
- b.While the ribs are cooling, prepare the sauce. In a medium bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, and reserved pineapple juice until the sugar is dissolved.
- c.In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry. Set both the sauce and the slurry aside.
- 3
Step 3
- a.Coat and Fry the Spareribs
- b.In a large bowl, combine 1/2 cup of cornstarch, salt, and black pepper. Add the dry, cooled ribs and toss until each piece is evenly and lightly coated. Shake off any excess.
- c.Heat 1 cup of vegetable oil in a large wok or skillet over medium-high heat until it shimmers (about 350°F or 175°C).
- d.Working in batches to avoid overcrowding, carefully place the ribs in the hot oil. Fry for 2-3 minutes per side, until they are golden brown and crispy.
- e.Use tongs or a slotted spoon to remove the fried ribs and place them on a wire rack to drain excess oil.
- 4
Step 4
- a.Assemble the Dish
- b.Carefully pour out all but 1 tablespoon of oil from the wok. Return it to medium-high heat.
- c.Add the chopped onion and bell peppers. Stir-fry for 2-3 minutes until they are crisp-tender.
- d.Pour the prepared sauce mixture into the wok with the vegetables. Bring it to a simmer.
- e.Give the cornstarch slurry a quick stir and pour it into the simmering sauce, stirring constantly. Cook for about 1 minute until the sauce thickens and becomes glossy.
- f.Add the crispy spareribs and pineapple chunks to the wok. Gently toss everything together to coat the ribs and pineapple completely in the sauce.
- g.Cook for 1 more minute to heat everything through.
- 5
Step 5
- a.Garnish and Serve
- b.Transfer the sweet and sour spareribs to a serving platter.
- c.Garnish with toasted sesame seeds and thinly sliced scallions.
- d.Serve immediately with hot steamed rice for a complete meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra tender ribs, you can boil them for the full 60 minutes. The meat should be very soft but not completely falling apart before frying.
- 2Ensure the boiled ribs are thoroughly dry before coating with cornstarch. Moisture is the enemy of a crispy crust.
- 3To test if the oil is hot enough without a thermometer, drop a tiny bit of cornstarch coating into it. If it sizzles vigorously, the oil is ready.
- 4Don't overcrowd the pan when frying. This lowers the oil temperature and results in greasy, soggy ribs. Fry in at least two batches.
- 5Taste the sauce before adding the cornstarch slurry. You can adjust the sweetness or sourness by adding a little more sugar or vinegar.
- 6For best results, combine the ribs with the sauce just before serving to maintain their crispiness as long as possible.
Adapt it for your goals.
Protein Swap
This sauce works wonderfully with other proteins. Try it with bite-sized pieces of boneless, skinless chicken breast or thigh, pork loin, or firm tofu. Adjust cooking times accordingly.
Healthier Baked VersionHealthier Baked Version
For a lower-fat option, skip the frying. After boiling and coating the ribs, arrange them on a wire rack over a baking sheet. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crisp. Then, toss with the sauce.
Add More VeggiesAdd More Veggies
Feel free to add other vegetables like sliced carrots, water chestnuts, or baby corn. Add the carrots with the onions and peppers, and the canned vegetables with the pineapple.
Spicy KickSpicy Kick
Add 1-2 teaspoons of sriracha, chili garlic sauce, or a pinch of red pepper flakes to the sauce for a touch of heat.
Why this is on our healthy list.
Excellent Source of Protein
Pork spareribs are rich in high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and supporting overall body function.
Rich in B Vitamins
Pork is a good source of several B vitamins, including thiamine (B1), niacin (B3), and B6. These vitamins play a vital role in energy metabolism, brain function, and the formation of red blood cells.
Contains Essential Minerals
This dish provides important minerals like zinc and selenium from the pork. Zinc is crucial for immune function and wound healing, while selenium is a powerful antioxidant that helps protect cells from damage.
Source of Vitamin C
The bell peppers and pineapple in the sauce are excellent sources of Vitamin C, an antioxidant that supports the immune system and promotes healthy skin.
Frequently asked questions
A typical serving of homemade Sweet and Sour Spareribs contains approximately 650-750 calories. The exact number can vary based on the fat content of the pork, the amount of oil absorbed during frying, and the quantity of sugar in the sauce.