Pork Recipes

Sweet and Sour Spare Ribs

Name: Sweet and Sour Spare Ribs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 500 g Pork Spare Ribs; 1 piece Ginger; 1 bunch Scallions; 2 g, plus more to taste Salt; a splash Cooking Wine; a pinch Five-Spice Powder; 50 g Rock Sugar; 50 g Granulated Sugar; 2 tablespoons Aged Black Vinegar; as needed Cooking Oil; enough to cover the ribs Water

Sweet and Sour Spare Ribs is a classic Chinese home-style dish featuring tender pork ribs coated in a glossy sweet-and-tangy sauce. Slow-braised after caramelizing sugar and vinegar, the ribs develop a rich color, balanced flavor, and irresistible sticky finish that pairs perfectly with steamed rice.

Total: 40 minutes

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Quick Recipe Summary

Cuisine: Chinese
Category: Pork Recipes
Method: Stir-fry
Total Time: 40 minutes
Difficulty: Advanced
Main Ingredient: Pork Spare Ribs

Introduction

This Sweet and Sour Spare Ribs recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

Uses a steady cooking method that helps the ingredients absorb flavor gradually.
Breaks the method into manageable steps instead of assuming you already know the technique.
Good for learning how seasoning and simmering build flavor over time.
Shows a practical way to cook pork with clear preparation and cooking cues.
Gives the dish a clear sweet and sour flavor profile without making the method feel complicated.

Ingredients

500 g Pork Spare Ribs
1 piece Ginger
1 bunch Scallions
2 g, plus more to taste Salt
a splash Cooking Wine
a pinch Five-Spice Powder
50 g Rock Sugar
50 g Granulated Sugar
2 tablespoons Aged Black Vinegar
as needed Cooking Oil
enough to cover the ribs Water

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

Pork Spare Ribs

Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.

Ginger

Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.

bunch Scallions

Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.

, plus more to taste Salt

This ingredient helps define the flavor, texture, or structure of the dish.

a splash Cooking Wine

This ingredient helps define the flavor, texture, or structure of the dish.

a pinch Five-Spice Powder

This ingredient helps define the flavor, texture, or structure of the dish.

Step-by-Step Instructions

Step 1
Cut the spare ribs into bite-sized pieces and rinse thoroughly to remove excess blood.
Step 2
Slice the ginger and cut the scallions into sections.
Step 3
Combine the ribs with scallions, ginger, salt, cooking wine, and five-spice powder. Mix well and marinate for 10 minutes.
Step 4
Heat a small amount of oil in a wok and stir-fry the ribs until lightly browned and some fat has rendered out.
Step 5
In a clean wok, add a little oil and the rock sugar. Cook over medium-low heat until melted and amber-colored.
Step 6
Continue stirring until the caramel develops a deep golden color and fine bubbles appear.
Step 7
Add 1 tablespoon of aged black vinegar and stir briefly.
Step 8
Return the ribs to the wok and toss until evenly coated with the caramel.
Step 9
Add the scallions and ginger, stirring to release their aroma.
Step 10
Pour in enough water to just cover the ribs. Cover and bring to a gentle simmer.
Step 11
After 10 minutes of braising, remove the scallions and ginger.
Step 12
Add the granulated sugar and a small pinch of salt. Continue simmering for about 15 minutes until the ribs become tender.
Step 13
Increase the heat to reduce the sauce. Add the remaining vinegar and simmer for 2 to 3 minutes until the sauce becomes glossy and coats the ribs.
Step 14
Transfer to a serving plate and serve hot.

Cooking Tips

Cook the caramel over medium-low heat to avoid burning, which can make the dish bitter.
Adding vinegar twice creates a deeper sweet-and-sour flavor profile.
Do not add too much water; it should just cover the ribs.
Reduce the sauce at the end until it clings to the ribs for the best texture and appearance.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
Keep rice or noodles ready before cooking because stir-fries are best served immediately.

Recipe Card

Ingredients

500 g Pork Spare Ribs
1 piece Ginger
1 bunch Scallions
2 g, plus more to taste Salt
a splash Cooking Wine
a pinch Five-Spice Powder
50 g Rock Sugar
50 g Granulated Sugar
2 tablespoons Aged Black Vinegar
as needed Cooking Oil
enough to cover the ribs Water

Method

Cut the spare ribs into bite-sized pieces and rinse thoroughly to remove excess blood.
Slice the ginger and cut the scallions into sections.
Combine the ribs with scallions, ginger, salt, cooking wine, and five-spice powder. Mix well and marinate for 10 minutes.
Heat a small amount of oil in a wok and stir-fry the ribs until lightly browned and some fat has rendered out.
In a clean wok, add a little oil and the rock sugar. Cook over medium-low heat until melted and amber-colored.
Continue stirring until the caramel develops a deep golden color and fine bubbles appear.
Add 1 tablespoon of aged black vinegar and stir briefly.
Return the ribs to the wok and toss until evenly coated with the caramel.
Add the scallions and ginger, stirring to release their aroma.
Pour in enough water to just cover the ribs. Cover and bring to a gentle simmer.
After 10 minutes of braising, remove the scallions and ginger.
Add the granulated sugar and a small pinch of salt. Continue simmering for about 15 minutes until the ribs become tender.
Increase the heat to reduce the sauce. Add the remaining vinegar and simmer for 2 to 3 minutes until the sauce becomes glossy and coats the ribs.
Transfer to a serving plate and serve hot.