I made Sweet And Sour Pork that comes out glossy and sticky and so addictive I can already hear you begging for seconds.

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I’m obsessed with Sweet And Sour Ribs because they smack the right spot between sticky sugar and sharp vinegar. I love the way pork spare ribs cut into small pieces get this glossy, crunchy skin and still stay juicy inside.

Sweet And Sour Sauce that clings to every nook makes me forget forks and manners. And the ketchup tang mixed with garlic and ginger?

Ugh, addictive. I eat them with my hands, hot sauce on standby.

No sentimental nonsense. Just loud, messy, delicious ribs that make me talk with my mouth full.

Worth the napkin pile and zero regrets always.

Ingredients

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Pork spare ribs, the meaty star, it’s juicy and satisfying.
Egg beaten, helps coating stick, basically adds richness.
Shaoxing wine, adds depth and a little savory lift.
Light soy sauce, brings salty umami, it keeps things grounded.
Salt, simple seasoning, you’ll taste the meat more.
White pepper, gentle heat and warm aroma.
Cornstarch coating, gives that crisp, crunchy bite.
Vegetable oil for frying, it’s how you get crisp edges.
Ketchup, provides tangy sweetness and familiar tomato notes.
Chinkiang or rice vinegar, keeps the sauce bright and tart.
Granulated sugar, balances the tartness with pleasant sweetness.
Light soy for sauce, adds savory backbone to the glaze.
Water, thins the sauce so it’s saucy not sticky.
Cornstarch slurry, makes the sauce glossy and clingy.
Garlic minced, adds punch and aromatic garliciness.
Ginger sliced, gives warmth and a clean sharpness.
Scallions garnish, fresh oniony pop and color contrast.

Ingredient Quantities

1.2 kg pork spare ribs cut into small pieces

1 large egg beaten

1 tablespoon Shaoxing wine

1 tablespoon light soy sauce

1/2 teaspoon salt

1/2 teaspoon white pepper

3 tablespoons cornstarch or potato starch for coating

vegetable oil for deep frying (about 500 ml)

4 tablespoons ketchup

3 tablespoons Chinkiang black vinegar or rice vinegar

3 tablespoons granulated sugar

2 tablespoons light soy sauce (for the sauce)

120 ml water (about 1/2 cup)

1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

2 cloves garlic minced

1 thumb sized piece fresh ginger sliced

2 scallions sliced for garnish (optional)

How to Make this

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1. Rinse and pat dry the
1.2 kg pork spare ribs, cut into small pieces, then put them in a bowl with 1 large beaten egg, 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1/2 teaspoon salt and 1/2 teaspoon white pepper; mix well and let sit 15 to 20 minutes.

2. After marinating, toss the ribs with 3 tablespoons cornstarch or potato starch until they’re evenly coated; shake off any excess but leave a good thin crust.

3. Heat about 500 ml vegetable oil in a deep pan or wok to 170 to 175 C (340 to 350 F) if you have a thermometer; if not, test with a small bit of batter that should sizzle steadily and brown in about 30 to 40 seconds.

4. Fry the ribs in batches so you don’t crowd the pan; cook each batch 5 to 7 minutes until golden and mostly cooked through, then remove to a paper towel lined plate to drain.

5. When all batches are lightly fried, raise the oil temperature to about 190 C (375 F) and return the ribs in batches for a quick second fry, 1 to 2 minutes, until they’re extra crisp; drain again.

6. While the ribs rest, make the sauce: combine 4 tablespoons ketchup, 3 tablespoons Chinkiang black vinegar or rice vinegar, 3 tablespoons granulated sugar, 2 tablespoons light soy sauce and 120 ml water in a bowl so it’s ready to go.

7. In a separate wok or large skillet, heat a little of the drained oil over medium heat, add 2 cloves minced garlic and the sliced thumb sized piece of ginger; stir fry for about 30 seconds until fragrant but not burned.

8. Pour in the sauce mixture, bring to a simmer and taste; adjust sugar or vinegar if needed, then stir in the 1 teaspoon cornstarch mixed with 1 tablespoon water slurry to thicken; simmer until glossy and slightly thick, about 1 minute.

9. Add the double fried ribs to the pan and toss quickly to coat everything in the sauce, cooking another 30 to 60 seconds so the ribs are hot and sticky with sauce.

10. Transfer to a serving plate, sprinkle with sliced scallions if you like, and serve immediately with steamed rice; the ribs are best eaten hot for max crispiness.

Equipment Needed

1. Large cutting board and a sharp chef’s knife for cutting the ribs (and trimming fat if needed)
2. Big mixing bowl for marinating and tossing with egg and starch
3. Measuring spoons and a small measuring cup for sauces and water
4. Deep wok or heavy deep-sided pot for frying (with enough room to fry in batches)
5. Instant-read thermometer or candy thermometer to check oil temp, optional but handy
6. Slotted spoon or metal tongs and a spider/skimmer for moving ribs in hot oil
7. Paper towels and a plate or wire rack to drain the fried ribs
8. Small skillet or second wok for making and glazing the sauce, plus a small bowl and whisk or fork for the cornstarch slurry

FAQ

Q: Can I use baby back ribs instead of spare ribs?

Yes, you can, but baby back ribs are leaner and a bit more tender so cook time for frying is slightly less. Cut into similar sized pieces so they cook evenly, and watch the oil temp so they dont overcook and dry out.

Q: Do I have to deep fry the ribs? Any healthier options?

Frying gives the classic crispy outside and sticky sauce, but you can oven bake or air fry. For oven: toss coated ribs on a baking sheet, bake at 220 C (425 F) for 20-30 minutes turning once until crisp. For air fryer: 180 C (360 F) for about 12-15 minutes, shaking halfway. They wont be exactly the same but still tasty.

Q: My sauce is too thin or too sweet, how do I fix it?

If too thin, stir in a little more cornstarch slurry and simmer until it thickens. If too sweet, add a splash more vinegar or a pinch of salt to balance it. Taste as you go, a little change goes a long way.

Q: Can I prep this ahead of time?

Sure. You can marinate the ribs in egg, Shaoxing, soy, salt and pepper up to 24 hours in the fridge. Coat and refrigerate them for a few hours before frying so the starch sticks better. Fried ribs are best fresh, but leftover ribs keep 2 days in fridge and reheat nicely in a hot oven or air fryer.

Q: What oil temperature should I use for deep frying?

Aim for 170-180 C (340-355 F). If oil is too cool the coating soaks oil, too hot and the outside burns before inside cooks. Use a thermometer or test with a small bit of coating, it should sizzle and float.

Q: Can I tweak the flavor to be less tangy or more complex?

Yeah. For less tang add a bit less vinegar and more ketchup or sugar. For more depth try a teaspoon of hoisin or a splash of dark soy for richer umami. A couple slices of star anise or a bay leaf in the sauce while it simmers gives a nice background note, just remove before tossing ribs.

Sweet And Sour Ribs (糖醋小排) Recipe Substitutions and Variations

Pork spare ribs: use country style ribs or bone-in pork shoulder pieces, or even chicken wings for a leaner, quicker option. Theyll cook similarly but adjust frying time.
Shaoxing wine: substitute dry sherry or mirin, or a splash of dry white wine with a pinch of sugar if you dont have it.
Chinkiang black vinegar: use balsamic mixed with a little rice vinegar, or plain rice vinegar plus 1 tsp sugar, or a diluted teaspoon of tamarind paste for deeper tang.
Ketchup: swap for hoisin sauce thinned with a little water, or a quick mix of tomato paste, sugar and a splash of vinegar for better control of sweetness and acidity.

Pro Tips

1) Dry the meat really well before you marinate and coat it. If the ribs are even a little wet the starch wont stick properly and you’ll end up with soggy spots. Pat them with paper towels and let them sit uncovered in the fridge for 10 minutes if you can, it helps the coating grip.

2) Don’t overcrowd the fryer, seriously. Crowding drops the oil temp and makes the ribs greasy. Fry in small batches, and use a thermometer if you have one. If you dont have one, test with a tiny piece first so you know how fast it browns.

3) Double fry for texture but keep the second fry short. First fry at a lower temp cooks the meat, second at a hotter temp crisps the coating. Let the first-fried ribs rest a minute on paper towels so they stop steaming themselves, then quick-fry again and toss straight into the sauce so they stay crunchy under the glaze.

4) Taste and adjust the sauce before you thicken it. The ketchup and vinegar can vary a lot, so simmer the sauce, taste for balance of sweet and sour, then add the cornstarch slurry little by little until it looks glossy. Over-thickening makes it gummy, under-thickening makes it slide off the ribs.

Sweet And Sour Ribs (糖醋小排) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made Sweet And Sour Pork that comes out glossy and sticky and so addictive I can already hear you begging for seconds.

Servings

servings

Calories

805

kcal

Equipment: 1. Large cutting board and a sharp chef’s knife for cutting the ribs (and trimming fat if needed)
2. Big mixing bowl for marinating and tossing with egg and starch
3. Measuring spoons and a small measuring cup for sauces and water
4. Deep wok or heavy deep-sided pot for frying (with enough room to fry in batches)
5. Instant-read thermometer or candy thermometer to check oil temp, optional but handy
6. Slotted spoon or metal tongs and a spider/skimmer for moving ribs in hot oil
7. Paper towels and a plate or wire rack to drain the fried ribs
8. Small skillet or second wok for making and glazing the sauce, plus a small bowl and whisk or fork for the cornstarch slurry

Ingredients

1.2 kg pork spare ribs cut into small pieces
1 large egg beaten
1 tablespoon Shaoxing wine
1 tablespoon light soy sauce
1/2 teaspoon salt
1/2 teaspoon white pepper
3 tablespoons cornstarch or potato starch for coating
vegetable oil for deep frying (about 500 ml)
4 tablespoons ketchup
3 tablespoons Chinkiang black vinegar or rice vinegar
3 tablespoons granulated sugar
2 tablespoons light soy sauce (for the sauce)
120 ml water (about 1/2 cup)
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
2 cloves garlic minced
1 thumb sized piece fresh ginger sliced
2 scallions sliced for garnish (optional)

Directions

Rinse and pat dry the
2 kg pork spare ribs, cut into small pieces, then put them in a bowl with 1 large beaten egg, 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1/2 teaspoon salt and 1/2 teaspoon white pepper; mix well and let sit 15 to 20 minutes.
After marinating, toss the ribs with 3 tablespoons cornstarch or potato starch until they're evenly coated; shake off any excess but leave a good thin crust.
Heat about 500 ml vegetable oil in a deep pan or wok to 170 to 175 C (340 to 350 F) if you have a thermometer; if not, test with a small bit of batter that should sizzle steadily and brown in about 30 to 40 seconds.
Fry the ribs in batches so you don't crowd the pan; cook each batch 5 to 7 minutes until golden and mostly cooked through, then remove to a paper towel lined plate to drain.
When all batches are lightly fried, raise the oil temperature to about 190 C (375 F) and return the ribs in batches for a quick second fry, 1 to 2 minutes, until they're extra crisp; drain again.
While the ribs rest, make the sauce: combine 4 tablespoons ketchup, 3 tablespoons Chinkiang black vinegar or rice vinegar, 3 tablespoons granulated sugar, 2 tablespoons light soy sauce and 120 ml water in a bowl so it's ready to go.
In a separate wok or large skillet, heat a little of the drained oil over medium heat, add 2 cloves minced garlic and the sliced thumb sized piece of ginger; stir fry for about 30 seconds until fragrant but not burned.
Pour in the sauce mixture, bring to a simmer and taste; adjust sugar or vinegar if needed, then stir in the 1 teaspoon cornstarch mixed with 1 tablespoon water slurry to thicken; simmer until glossy and slightly thick, about 1 minute.
Add the double fried ribs to the pan and toss quickly to coat everything in the sauce, cooking another 30 to 60 seconds so the ribs are hot and sticky with sauce.
Transfer to a serving plate, sprinkle with sliced scallions if you like, and serve immediately with steamed rice; the ribs are best eaten hot for max crispiness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.