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These Chinese sweet and sour spare ribs are juicy, tender, sticky and packed with rich, balanced flavor. The best part is that they are made completely from scratch on the stovetop using simple ingredients you likely already have at home.
I first had these ribs thanks to my Chinese friend Jie, who shared her recipe with me. We met during a German language course in Bavaria, after I moved there from Brandenburg, shortly after finishing my master’s degree. We often cooked dishes from our home countries for each other and shared meals together.
One day, Jie invited me over for homemade Chinese food, including these incredible sweet and sour spare ribs. I biked to her place from a nearby village, got lost and arrived two hours late without my phone. I felt so bad, especially knowing how important it is in Chinese culture to eat food while it is still hot.
But even after all that time, the ribs were absolutely unforgettable. They were sticky, tender and bursting with flavor. Much better than anything I had ever eaten at a restaurant.
The method is simple. The ribs are parboiled first, then simmered in a flavorful mix of brown sugar, chicken stock, soy sauce, fish sauce, black and white vinegar, chili, star anise and ginger until the sauce becomes thick and glossy.
Whether for a cosy family dinner or to impress your guests, these sweet and sour spare ribs bring delicious Chinese flavor straight to your kitchen. No deep-frying needed.
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 light soy sauce
- 2 ½ tablespoons fish sauce
- 2 ½ tablespoons white wine vinegar
- 4 tablespoons sunflower oil
- 2 whole dried red pepper (OPTIONAL)
- spring onion, chopped, for garnish (OPTIONAL)
- ½ teaspoons salt, or to taste
*This dish doesn’t need much salt, as soy sauce, vinegar, fish sauce, and chicken stock already add plenty of seasoning. Use a maximum of ½ teaspoon, or adjust to your preference.
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 wok or pan and serve. These Chinese sweet and sour spare ribs pair wonderfully with steamed jasmine or basmati rice, or even rcoconut rice for a richer twist. Enjoy!
Easy Chinese Sweet and Sour Spare Ribs (Tang Cu Xiao Pai)
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 light soy sauce
- 2½ tablespoons fish sauce
- 2½ tablespoons white wine vinegar
- 4 tablespoons sunflower oil
- ½ teaspoon salt , or to taste (SEE NOTES)
- 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 wok or pan and serve. These Chinese sweet and sour spare ribs pair wonderfully with steamed jasmine or basmati rice, or even rcoconut rice for a richer twist. Enjoy!
Video
Notes
- This dish doesn’t need much salt, as soy sauce, vinegar, fish sauce, and chicken stock already add plenty of seasoning. Use a maximum of ½ teaspoon, or adjust to your preference.
Did you make this sweet and sour rib recipe? I’d love to hear from you! Simply write a review and add rating to it.