Why is my sauce not thickening?

The sauce needs a vigorous simmer to activate the cornstarch. If it's still thin, mix another teaspoon of cornstarch with water and stir it in while the sauce bubbles.

Can I make this recipe in advance?

Parboil and sear the ribs a day ahead, then refrigerate. When ready to serve, reheat in a wok with the sauce until sticky and hot.

What can I substitute for ketchup?

Use tomato paste mixed with a pinch of sugar and a splash of vinegar to mimic ketchup's sweet-tangy profile.

How do I prevent the ribs from being greasy?

Skim the foam during parboiling and trim any large fat caps from the spareribs before cutting them into pieces.

Home / Recipes / chinese_american / Sweet and Sour Spareribs

chinese_americanMediumnon vegetariandairy freenut freelow carb

Sweet and Sour Spareribs

RATING

4.6/5(185)

TASTE SCORE

9/10

Tender, fall-off-the-bone pork spareribs glazed in a glossy, sticky-sweet and tangy sauce. These ribs are first simmered until perfectly tender, then caramelized in a wok with a classic Chinese-American sweet and sour sauce that balances sugar, vinegar, and soy. A nostalgic dish that's messy, irresistible, and perfect for a weekend dinner.

PREP

15m

COOK

50m

SERVES

1 CUP

757 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Cut the spareribs.
Using a sharp cleaver or chef's knife, cut the pork spareribs between the bones into 2-inch pieces. Pat dry with paper towels.
boil · ~45 min
Parboil the ribs until tender.
1.Place rib pieces in a large pot with 6 cups water, ginger coins, smashed garlic cloves, and salt.
2.Bring to a rolling boil over high heat, skimming off any foam that rises to the surface.
3.Reduce heat to medium-low, cover, and simmer for 35-40 minutes until the meat is fork-tender.
4.Drain ribs and discard the cooking liquid, ginger, and garlic. Pat ribs dry.
TIPSkimming the foam during the first few minutes of boiling keeps the broth clean and the ribs tasting fresh.
mix · ~2 min
Make the sweet and sour sauce.
In a small bowl, whisk together soy sauce, rice vinegar, sugar, ketchup, and the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) until smooth. Set aside.
fry · ~8 min
Sear the parboiled ribs.
1.Heat oil in a wok or large skillet over medium-high heat until shimmering.
2.Add the parboiled rib pieces in a single layer. Sear for 3-4 minutes, turning occasionally, until golden brown on all sides.
3.Work in batches if needed; don't crowd the pan.
TIPPatting the ribs completely dry after parboiling is essential—any moisture will cause the oil to splatter and prevent proper browning.
saute · ~1 min
Add aromatics to the pan.
Push the ribs to one side of the wok. Add the minced garlic and grated ginger to the empty space and sauté for 30 seconds until fragrant.
TIPKeep the garlic moving—it burns quickly and turns bitter.
simmer · ~5 min
Glaze the ribs with the sauce.
1.Pour the sweet and sour sauce over the ribs and toss to coat evenly.
2.Bring to a simmer and cook for 3-5 minutes, tossing frequently, until the sauce thickens and becomes glossy.
3.The sauce should cling to each rib and coat it completely.
TIPKeep the heat at medium-high during glazing. The sauce needs a vigorous bubble to thicken into that sticky, shiny coating.
garnish · ~1 min
Garnish and serve immediately.
Transfer ribs to a serving platter, scatter sliced green onions and sesame seeds on top. Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the parboiled ribs thoroughly dry before searing to prevent oil splatter and ensure a golden crust.
2
Skim the foam from the parboiling liquid for a cleaner, fresher pork flavor.
3
Work in batches when searing the ribs to avoid crowding the pan, which causes steaming instead of browning.
4
Keep the heat at medium-high while glazing; a vigorous bubble helps the cornstarch slurry thicken into a sticky coating.
5
Toss the ribs frequently during the final glazing step so every piece gets an even, glossy sheen.
6
Leftover ribs keep well in the fridge for 3 days; reheat in a wok or oven to restore the sticky glaze.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the searing step and instead broil the parboiled ribs for 6-8 minutes until browned, then proceed with the sauce in the wok. This cuts the oil while keeping a caramelized exterior.

spicy sweet