Sweet & Sour Spare Ribs Recipe

Prepare ribs

Pat the spare ribs dry with paper towels. If ribs are in large sections, cut into individual ribs or 2–3 bone pieces so they will cook and brown evenly (about 1–2 inch pieces).

Marinate

In a large bowl combine 3 tbs soy sauce, 2 tbs Shaoxing wine, 2 tbs cornstarch, grated ginger, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Add the ribs and toss to coat thoroughly. Let marinate for 20–30 minutes at room temperature or up to 2 hours refrigerated.

Optional blanch (tenderize)

For an extra-tender finished rib, bring a pot of water to a simmer, add ribs and simmer 5 minutes to remove impurities, then drain and pat dry before proceeding. This step is optional but recommended for larger ribs.

Pan-fry or shallow-fry ribs

Heat 1/2 cup vegetable oil in a large skillet or wok over medium-high heat until shimmering. Working in batches to avoid crowding, add marinated ribs and fry 3–5 minutes per side until nicely browned and cooked through (internal temperature 145–160°F depending on cut). Transfer browned ribs to a plate lined with paper towels. Reserve 1–2 tbs oil in the pan for stir-frying vegetables and sauce.

Make sauce base

In a bowl whisk together 3 tbs pineapple juice, 3 tbs rice vinegar, 4 tbs ketchup, 3 tbs brown sugar, 1 tbs soy sauce and 1/2 cup water until sugar dissolves and mixture is smooth.

Prepare slurry

In a small cup mix 2 tsp cornstarch with 2 tsp cold water until fully smooth; set aside.

Cook sauce

Heat the reserved 1–2 tbs oil in the same skillet or wok over medium heat. Add the sauce base and bring to a simmer. Stir in the cornstarch slurry slowly and continue simmering 1–2 minutes until sauce thickens to a glossy, pourable consistency. Reduce heat to low to keep warm.

Stir-fry vegetables

In the hot skillet over medium-high heat add a splash of oil if needed. Add onion wedges and stir-fry 1–2 minutes, then add red and green bell peppers and cook another 1–2 minutes until vegetables are crisp-tender. Add pineapple chunks and cook 30–60 seconds just to warm through.

Combine ribs and sauce

Return the browned ribs to the skillet with the vegetables. Pour the warm sweet & sour sauce over the ribs and vegetables. Toss gently to coat everything evenly, simmering 1–2 minutes more so flavors meld and ribs reheat through. If sauce is too thick, add a tablespoon or two of water or pineapple juice to loosen.

Garnish and serve

Transfer the sweet & sour spare ribs to a serving platter. Sprinkle sliced scallions and optional sesame seeds over the top. Serve immediately with steamed rice or noodles.