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These sweet and sour spare ribs made from scratch on the stovetop are juicy, tender, flavorful and easy to follow. Made with pork spare ribs, brown sugar, chicken stock, fish sauce, soy sauce, sunflower oil, ginger root, chili, star anise and black and white vinegar. I made them a couple of times and they were always a HIT!
These sweet and sour spare rib recipe was given to me by my Chinese friend, Jie. The first time Jie made the Chinese style sweet and sour spare ribs, I just couldn’t get enough.
They were so good and way better than the sweet and sour spare ribs from Chinese restaurants in our area. The spare ribs are parboiled first and then cooked together with all the other ingredients on the stovetop until sticky. Yum!!
What you’ll need to make Chinese sweet and sour pork ribs
- 200 g (1 cup + 2 tablespoons) brown sugar
- 50 g (1.8 oz) ginger root
- 700 ml (23.7 fl oz/ 3 cups) chicken stock
- 1.8 kg (about 4 lbs) pork ribs
- 6 star anise
- 5 tablespoons Chinese black vinegar
- 5 tablespoons soy sauce
- 2 ½ tablespoons fish sauce
- 2 ½ tablespoons white wine vinegar
- 4 tablespoons sunflower oil
- 2 teaspoons salt
- 2 whole dried red pepper
- spring onion, chopped, for garnish (OPTIONAL)
How to make sweet and sour spareribs
Begin by cutting ribs apart right between the bones into individual pieces.
Put the separated ribs in a pot with boiling water, cover and cook for about 10 minutes. In the meantime peel and slice ginger root and combine all liquid ingredients, except oil. Remove the parboiled ribs from the pot, then rinse the meat with cold tap water and set aside.
Next combine sunflower oil and brown sugar in a wok or large deep pan and heat over medium heat. Keep stirring until the sugar has melted.
Add parboiled ribs to the oil – sugar mixture and mix everything nicely. Hint: Use a wooden spoon when doing all the mixing, because when the caramel hardens and sticks on the wooden spoon, it’s easier to remove, then when using a metal spoon.
Add wet ingredients, chili, salt, ginger and star anise.
Bring to a boil and let cook for about 40 minutes, partially covered. Keep stirring in between. After skim off excess oil and turn up the heat to a high heat and let cook for 10 more minutes, or until the sauce coats the back of a spoon.
Remove the ribs from the pan or wok and serve with rice and Chinese eggplant salad or any side of your choice. Enjoy!
Sweet And Sour Spare Ribs
Equipment
- Wok or deep pan
- Wooden spoon
Ingredients
- 1.8 kg (about 4 lbs) pork ribs
- 200 g (1 cup + 2 tablespoons) sugar brown
- 50 g (1.8 oz) ginger root
- 700 ml (23.7 fl.oz/ 3 cups) chicken stock
- 6 star anise
- 5 tablespoons Chinese black vinegar
- 5 tablespoons soy sauce
- 2½ tablespoons fish sauce
- 2½ tablespoons white wine vinegar
- 4 tablespoons sunflower oil
- 2 teaspoons salt
- 2 whole dried red pepper
- spring onion, chopped, for garnish OPTIONAL
Instructions
- Cut ribs apart right between the bones into individual pieces. Put the separated ribs in a pot with boiling water, cover and cook for about 10 minutes. In the meantime peel and slice ginger root and combine all liquid ingredients, except oil. Remove the parboiled ribs from the pot, then rinse the meat with cold tap water and set aside.
- Next combine sunflower oil and brown sugar in a wok or large deep pan and heat over medium heat. Keep stirring until the sugar has melted. Add parboiled ribs to the oil – sugar mixture and mix everything nicely. Hint: Use a wooden spoon when doing all the mixing, because when the caramel hardens and sticks on the wooden spoon, it's easier to remove, then when using a metal spoon.
- Add wet ingredient mixture, chili, salt, ginger and star anise. Bring to a boil and let cook for about 40 minutes, partially covered. Keep stirring in between. After skim off excess oil and turn up the heat to a high heat and let cook for 10 more minutes, or until the sauce coats the back of a spoon. Remove the ribs from the pan or wok and serve. Enjoy!
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