Tender, fall-off-the-bone pork spareribs coated in a vibrant, sticky sweet and sour sauce. This Chinese-American takeout classic is surprisingly easy to make at home and perfect for a family dinner.
Prep20 min
Cook70 min
Servings4
Serving size: 1 serving
1126cal
47gprotein
62gcarbs
76g
Ingredients
1150 g Pork Spareribs (cut into 2-inch pieces)
2 inch piece Ginger (sliced, for boiling)
3 stalks Scallions (cut into 2-inch lengths, for boiling)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crisp-tender broccoli florets quickly stir-fried with fragrant garlic and a savory soy-sesame sauce. A perfect, healthy side dish that comes together in under 20 minutes.
About Sweet and Sour Spareribs, Steamed Basmati Rice and Garlic Stir-fried Broccoli
Tangy sweet and sour spareribs with fluffy rice, an energy-giving, kid-approved meal!
This hawaiian dish is perfect for dinner. With 1520.22 calories and 58.49g of protein per serving, it's a nutritious choice for your meal plan.
fat
(cut into 1-inch chunks)
1 medium Red Bell Pepper (cut into 1-inch chunks)
1 cup Pineapple Chunks (canned, drained, reserve juice)
0.5 cup Ketchup
0.33 cup Rice Vinegar
0.33 cup Brown Sugar (packed)
2 tbsp Soy Sauce (low sodium recommended)
0.25 cup Pineapple Juice (reserved from can)
2 tbsp Water (cold, for slurry)
1 tsp Toasted Sesame Seeds (for garnish)
Instructions
1
Boil and Tenderize the Spareribs
Place the sparerib pieces in a large pot and add enough cold water to cover them by at least 2 inches.
Add the sliced ginger and scallion pieces. Bring to a rolling boil over high heat.
Reduce the heat to a steady simmer, cover the pot, and cook for 45-60 minutes, or until the meat is tender and pulls away from the bone easily.
Carefully drain the ribs, discarding the water, ginger, and scallions. Spread the ribs on a baking sheet and pat them completely dry with paper towels. Let them cool for 10 minutes.
2
Prepare the Sweet and Sour Sauce
While the ribs are cooling, prepare the sauce. In a medium bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, and reserved pineapple juice until the sugar is dissolved.
In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry. Set both the sauce and the slurry aside.
3
Coat and Fry the Spareribs
In a large bowl, combine 1/2 cup of cornstarch, salt, and black pepper. Add the dry, cooled ribs and toss until each piece is evenly and lightly coated. Shake off any excess.
Heat 1 cup of vegetable oil in a large wok or skillet over medium-high heat until it shimmers (about 350°F or 175°C).
Working in batches to avoid overcrowding, carefully place the ribs in the hot oil. Fry for 2-3 minutes per side, until they are golden brown and crispy.
Use tongs or a slotted spoon to remove the fried ribs and place them on a wire rack to drain excess oil.
4
Assemble the Dish
Carefully pour out all but 1 tablespoon of oil from the wok. Return it to medium-high heat.
Add the chopped onion and bell peppers. Stir-fry for 2-3 minutes until they are crisp-tender.
Pour the prepared sauce mixture into the wok with the vegetables. Bring it to a simmer.
Give the cornstarch slurry a quick stir and pour it into the simmering sauce, stirring constantly. Cook for about 1 minute until the sauce thickens and becomes glossy.
Add the crispy spareribs and pineapple chunks to the wok. Gently toss everything together to coat the ribs and pineapple completely in the sauce.
Cook for 1 more minute to heat everything through.
5
Garnish and Serve
Transfer the sweet and sour spareribs to a serving platter.
Garnish with toasted sesame seeds and thinly sliced scallions.
Serve immediately with hot steamed rice for a complete meal.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1.5 lb broccoli (about 1 large head, cut into bite-sized florets)
6 clove garlic_cloves (finely minced)
2 tbsp avocado_oil (or another neutral high-heat oil)
2 tbsp soy_sauce (low sodium recommended)
0.25 cup water (or vegetable broth)
1 tsp toasted_sesame_oil
1 tsp cornstarch
0.5 tsp sugar (optional, to balance flavors)
1 tsp salt (for blanching water)
0.25 tsp red_pepper_flakes (optional, for a little heat)
Instructions
1
Prepare and Blanch the Broccoli
Wash and cut the broccoli into uniform, bite-sized florets. Peel and slice the thick stems if desired.
Bring a large pot of water to a rolling boil and add 1 tsp of salt.
Prepare a large bowl of ice water and set it aside.
Carefully add the broccoli florets to the boiling water and blanch for 60-90 seconds, until they turn vibrant green but are still crisp.
Immediately use a slotted spoon to transfer the broccoli to the ice water bath to stop the cooking process (this is called shocking). Once cooled, drain thoroughly and set aside.
2
Mix the Stir-fry Sauce
In a small bowl, whisk together the soy sauce, water (or broth), toasted sesame oil, cornstarch, and optional sugar.
Continue whisking until the cornstarch is completely dissolved and no lumps remain. Set aside.
3
Stir-fry the Aromatics
Place a wok or large skillet over medium-high heat. Once hot, add the avocado oil and let it shimmer.
