Sweet & Sour Pork Baby Back Ribs Recipe
Make Sweet & Sour Pork Baby Back Ribs Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Rub & Pork
Sweet & Sour Glaze
Finish & Garnish
Optional Braising Liquid
Method
Dry Rub & Prep
- 1
Trim and remove membrane
Preheat oven to 300°F (150°C). If ribs still have the silver skin (membrane) on the bone side, slide a small knife under the membrane at one end, grab with a paper towel and pull it off. This helps the rub and glaze penetrate and makes ribs more tender.
- 2
Season ribs
Pat the ribs dry with paper towels. Mix kosher salt, black pepper, smoked paprika and garlic powder in a small bowl. Rub the seasoning evenly over both sides of the ribs. Let rest at room temperature for 15–20 minutes while you prepare the glaze (or refrigerate up to overnight, covered).
Low-and-Slow Cooking (Oven Braise)
- 3
Prepare pan and braise
Place ribs bone-side down on a large piece of foil on a rimmed baking sheet or in a baking dish. If using the optional braising liquid, pour 1 cup water or low-sodium chicken broth into the bottom of the dish (not over the ribs) to keep the environment moist. Tightly tent the ribs with another sheet of foil so steam cannot easily escape.
- 4
Cook slowly
Bake in the preheated oven at 300°F (150°C) for 2 to 2 1/2 hours, or until the meat is very tender and has pulled back from the bones about 1/4–1/2". Check after 2 hours; if still resistant, return and check every 15–20 minutes. Keep foil tent tight to retain moisture.
Make Sweet & Sour Glaze
- 5
Sauté aromatics
While ribs bake (about 20–30 minutes before ribs finish), heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add grated ginger and minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.
- 6
Combine glaze ingredients
Add ketchup, rice vinegar, brown sugar, soy sauce, pineapple juice, and tomato paste to the saucepan. Stir to combine and bring to a gentle simmer over medium heat. Lower heat and simmer 4–6 minutes to meld flavors and reduce slightly.
- 7
Thicken glaze
In a small bowl, whisk 1 teaspoon cornstarch with 2 tablespoons cold water until smooth. Whisk the slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens to a glossy glaze that coats the back of a spoon. Taste and adjust seasoning with a pinch of red pepper flakes for heat or more brown sugar/vinegar to balance sweet and sour. Remove from heat and keep warm.
Glaze and Finish
- 8
- 9
Brush with glaze
Place ribs on the baking sheet bone-side down. Generously brush the top of the ribs with about half of the sweet & sour glaze, then scatter pineapple chunks evenly over the meat. Return to oven under the broiler or in the hot oven for 5–8 minutes, watching closely, until glaze is bubbling and caramelized at the edges. If using a grill, brush glaze on and cook over medium-high heat for 3–5 minutes until charred spots appear and glaze is sticky. Remove and brush with remaining glaze for a glossy finish.
- 10
Rest and garnish
Let the glazed ribs rest 5 minutes off heat so juices redistribute and glaze sets slightly. Sprinkle with thinly sliced green onions and toasted sesame seeds before slicing between the bones into individual portions.
