Classic Sweet and Sour Pork Ribs
Classic Sweet and Sour Pork Ribs
Ingredients
For the Pork Ribs
- 2 1/2 pounds pork spareribs, cut into 2-inch pieces
- 1 inch ginger, sliced
- 2 cloves garlic, smashed
- 2 green onions, cut into 2-inch pieces
- 2 tablespoons Shaoxing wine
- 4 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Sweet and Sour Sauce
- 1/2 cup rice vinegar
- 1/2 cup granulated sugar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1/4 cup water
- 1 tablespoon cornstarch
For Garnish
- 1 teaspoon sesame seeds, toasted
- 1 green onions, sliced, for garnish
Instructions
- 1
Blanch the pork ribs: In a large pot, add the pork ribs and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes, skimming off any foam or impurities. Drain the ribs and rinse them thoroughly under cold water. This step helps to clean the ribs and remove any gamey odors.
⏱️ 15 min
- 2
Marinate the ribs: In a large bowl, combine the blanched pork ribs with the sliced ginger, smashed garlic, 2-inch pieces of green onions, Shaoxing wine, salt, and black pepper. Mix well to ensure all ribs are coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to penetrate the meat.
⏱️ 10 min
- 3
Brown the ribs: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Remove the ribs from the marinade, reserving the marinade ingredients. Brown the ribs in batches until golden brown on all sides. This step adds depth of flavor and color.
⏱️ 15 min
- 4
Braise the ribs: Return all browned ribs to the pot. Add the reserved marinade ingredients (ginger, garlic, green onions) and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the ribs are tender.
⏱️ 60 min
- 5
Prepare the sweet and sour sauce: While the ribs are braising, whisk together the rice vinegar, granulated sugar, ketchup, soy sauce, 1/4 cup water, and cornstarch in a small bowl until smooth. Set aside.
⏱️ 5 min
- 6
Finish the ribs: Once the ribs are tender, carefully remove them from the pot and set aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Bring the strained liquid to a simmer over medium heat.
⏱️ 10 min
- 7
Thicken the sauce: Whisk the prepared sweet and sour sauce mixture again, then slowly pour it into the simmering braising liquid, stirring constantly. Continue to stir until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 5 min
- 8
Combine and serve: Return the cooked pork ribs to the thickened sweet and sour sauce. Toss gently to coat all the ribs evenly. Simmer for another 2-3 minutes to allow the flavors to meld. Garnish with toasted sesame seeds and sliced green onions before serving. Serve hot with steamed rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Sweet and Sour Pork Ribs
For the Pork Ribs
- 2 1/2 pounds pork spareribs, cut into 2-inch pieces
- 1 inch ginger, sliced
- 2 cloves garlic, smashed
- 2 green onions, cut into 2-inch pieces
- 2 tablespoons Shaoxing wine
- 4 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Sweet and Sour Sauce
- 1/2 cup rice vinegar
- 1/2 cup granulated sugar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1/4 cup water
- 1 tablespoon cornstarch
For Garnish
- 1 teaspoon sesame seeds, toasted
- 1 green onions, sliced, for garnish
Instructions
- 1
Blanch the pork ribs: In a large pot, add the pork ribs and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes, skimming off any foam or impurities. Drain the ribs and rinse them thoroughly under cold water. This step helps to clean the ribs and remove any gamey odors.
⏱️ 15 min - 2
Marinate the ribs: In a large bowl, combine the blanched pork ribs with the sliced ginger, smashed garlic, 2-inch pieces of green onions, Shaoxing wine, salt, and black pepper. Mix well to ensure all ribs are coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to penetrate the meat.
⏱️ 10 min - 3
Brown the ribs: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Remove the ribs from the marinade, reserving the marinade ingredients. Brown the ribs in batches until golden brown on all sides. This step adds depth of flavor and color.
⏱️ 15 min - 4
Braise the ribs: Return all browned ribs to the pot. Add the reserved marinade ingredients (ginger, garlic, green onions) and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the ribs are tender.
⏱️ 60 min - 5
Prepare the sweet and sour sauce: While the ribs are braising, whisk together the rice vinegar, granulated sugar, ketchup, soy sauce, 1/4 cup water, and cornstarch in a small bowl until smooth. Set aside.
⏱️ 5 min - 6
Finish the ribs: Once the ribs are tender, carefully remove them from the pot and set aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Bring the strained liquid to a simmer over medium heat.
⏱️ 10 min - 7
Thicken the sauce: Whisk the prepared sweet and sour sauce mixture again, then slowly pour it into the simmering braising liquid, stirring constantly. Continue to stir until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 5 min - 8
Combine and serve: Return the cooked pork ribs to the thickened sweet and sour sauce. Toss gently to coat all the ribs evenly. Simmer for another 2-3 minutes to allow the flavors to meld. Garnish with toasted sesame seeds and sliced green onions before serving. Serve hot with steamed rice.
⏱️ 5 min