Main CourseDinner

Sweet And Sour Spareribs

Name: Sweet And Sour Spareribs
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 1,000 g pork spareribs cut into 5cm pieces; 1 cup water; 10 g ginger sliced; 60 ml rice vinegar; 45 g sugar; 60 ml ketchup; 30 ml soy sauce; 15 ml mirin; 5 g cornstarch; 15 ml water; 15 ml vegetable oil; 2 clove garlic minced; 5 g ginger grated; 2 cup water; 1 pcs green onion sliced; 5 g sesame seeds toasted

These sweet and sour spareribs feature tender pork ribs coated in a tangy, savory, and slightly sweet glaze. This classic Chinese-American dish is perfect for a comforting family meal. The ribs are first blanched, then braised, and finally coated in a vibrant sauce.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 852 kcal

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gpork spareribs, cut into 5cm pieces
15 mlvegetable oil
2 clovegarlic, minced
5 gginger, grated

blanching

1 cupwater
10 gginger, sliced

sauce

60 mlrice vinegar
45 gsugar
60 mlketchup
30 mlsoy sauce
15 mlmirin
5 gcornstarch

cornstarch slurry

15 mlwater

braising

2 cupwater

garnish

1 pcsgreen onion, sliced
5 gsesame seeds, toasted

Equipment

large pot · dutch oven · medium bowl · whisk

The method

Step by step

1
Place the pork spareribs in a large pot with the blanching water and blanching ginger.
2
Bring to a boil over high heat, then reduce heat and simmer for 5 minutes, skimming off any foam that rises to the surface.
About 5 min
Cook’s note: Blanching helps to remove impurities and excess fat from the ribs, resulting in a cleaner flavor.
3
Drain the spareribs and rinse them thoroughly under cold running water.
About 2 min
4
In a medium bowl, whisk together the rice vinegar, sugar, ketchup, soy sauce, mirin, and cornstarch for the sauce.
About 3 min
Cook’s note: Ensure the cornstarch is fully dissolved to prevent lumps in the sauce.
5
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 2 min
6
Add the garlic and grated ginger and sauté for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Add the blanched spareribs to the pot and cook for 5 minutes, turning occasionally to brown them lightly.
About 5 min
8
Pour in the braising water and bring to a boil.
About 5 min
9
Reduce the heat to low, cover, and simmer for 60 minutes, or until the ribs are tender.
About 1 hr
Cook’s note: The ribs should be fork-tender and easily pull away from the bone.
10
Remove the spareribs from the pot and set aside.
About 1 min
11
Pour the prepared sauce mixture into the pot with the remaining braising liquid.
About 1 min
12
Bring the sauce to a boil, stirring constantly, until it thickens.
About 5 min
Cook’s note: The sauce should be thick enough to coat the back of a spoon.
13
Return the spareribs to the pot and toss to coat them evenly with the sweet and sour sauce.
About 2 min
14
Simmer for another 5 minutes, allowing the ribs to absorb the flavors of the sauce.
About 5 min
15
Garnish with sliced green onion and toasted sesame seeds before serving.
About 1 min

Per serving

Nutrition

49%Score

Calories: 852kcal
Protein: 61.2g
Carbs: 20.3g
Fat: 56.9g
Fibre: 0.5g
Sugar: 16.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sweet and sour spareribs in an airtight container in the refrigerator.

Reheating

Reheat gently in a saucepan over low heat or in the microwave until warmed through, adding a splash of water if the sauce is too thick.