Classic Sweet and Sour Pork Ribs
Classic Sweet and Sour Pork Ribs
Ingredients
For the Pork Ribs
- 2 pounds pork spareribs, cut into 2-inch pieces
- 1 tablespoon ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 2 cups vegetable oil, for frying
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1/4 cup pineapple juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 green bell pepper, cut into 1-inch pieces
- 1/2 onion, cut into 1-inch pieces
- 1/2 cup pineapple chunks, drained
For Garnish
- 1 teaspoon sesame seeds
- 2 tablespoons green onions, sliced
Instructions
- 1
In a large bowl, combine the pork spareribs, grated ginger, minced garlic, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and sesame oil. Mix well to coat the ribs evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes.
⏱️ 15 min
- 2
After marinating, add 2 tablespoons of cornstarch to the pork ribs and toss until each piece is lightly coated.
⏱️ 5 min
- 3
Heat 2 cups of vegetable oil in a large wok or deep pot over medium-high heat to 350°F. Carefully add the pork ribs in batches, making sure not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and cooked through. Remove the ribs with a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining ribs.
⏱️ 30 min•🌡️ 350
- 4
While the ribs are frying, prepare the sweet and sour sauce. In a medium bowl, whisk together the ketchup, granulated sugar, 1/4 cup rice vinegar, 2 tablespoons soy sauce, and pineapple juice. In a small separate bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water to create a slurry.
⏱️ 5 min
- 5
In a clean wok or large skillet, heat 1 tablespoon of the oil used for frying (or fresh vegetable oil) over medium heat. Add the red bell pepper, green bell pepper, and onion. Sauté for 3-4 minutes until slightly tender-crisp.
⏱️ 4 min
- 6
Pour the sweet and sour sauce mixture into the skillet with the vegetables. Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min
- 7
Add the fried pork ribs and pineapple chunks to the sauce. Toss gently to coat all the ribs evenly. Cook for another 2-3 minutes, allowing the flavors to meld and the ribs to heat through.
⏱️ 3 min
- 8
Transfer the sweet and sour pork ribs to a serving platter. Garnish with sesame seeds and sliced green onions. Serve immediately with steamed white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Sweet and Sour Pork Ribs
For the Pork Ribs
- 2 pounds pork spareribs, cut into 2-inch pieces
- 1 tablespoon ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 2 cups vegetable oil, for frying
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1/4 cup pineapple juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 green bell pepper, cut into 1-inch pieces
- 1/2 onion, cut into 1-inch pieces
- 1/2 cup pineapple chunks, drained
For Garnish
- 1 teaspoon sesame seeds
- 2 tablespoons green onions, sliced
Instructions
- 1
In a large bowl, combine the pork spareribs, grated ginger, minced garlic, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and sesame oil. Mix well to coat the ribs evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes.
⏱️ 15 min - 2
After marinating, add 2 tablespoons of cornstarch to the pork ribs and toss until each piece is lightly coated.
⏱️ 5 min - 3
Heat 2 cups of vegetable oil in a large wok or deep pot over medium-high heat to 350°F. Carefully add the pork ribs in batches, making sure not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and cooked through. Remove the ribs with a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining ribs.
⏱️ 30 min•🌡️ 350 - 4
While the ribs are frying, prepare the sweet and sour sauce. In a medium bowl, whisk together the ketchup, granulated sugar, 1/4 cup rice vinegar, 2 tablespoons soy sauce, and pineapple juice. In a small separate bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water to create a slurry.
⏱️ 5 min - 5
In a clean wok or large skillet, heat 1 tablespoon of the oil used for frying (or fresh vegetable oil) over medium heat. Add the red bell pepper, green bell pepper, and onion. Sauté for 3-4 minutes until slightly tender-crisp.
⏱️ 4 min - 6
Pour the sweet and sour sauce mixture into the skillet with the vegetables. Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min - 7
Add the fried pork ribs and pineapple chunks to the sauce. Toss gently to coat all the ribs evenly. Cook for another 2-3 minutes, allowing the flavors to meld and the ribs to heat through.
⏱️ 3 min - 8
Transfer the sweet and sour pork ribs to a serving platter. Garnish with sesame seeds and sliced green onions. Serve immediately with steamed white rice.
⏱️ 1 min