Chinese Sweet and Sour Pork Ribs
Make Chinese sweet and sour pork ribs in less than 1 hour. Caramelizing the sugar and the use of Chinese vinegar (chinkiang vinegar) make these ribs irresistibly tasty. They will serve as a perfect Asian appetizer or main dish.
Sweet and Sour Pork Ribs
Who can resist the succulent pork ribs? Chinese sweet and sour pork ribs are always welcomed in my house any time of the year. Of course, I like Korean version of pork ribs but the Chinese pork ribs are so much easier to make.
Caramelizing the sugar in oil is a key step for this recipe. It does not only add a slight burnt caramel flavor to the pork ribs, also give the right color to the ribs as well.
I like to use baby pork short ribs rather than the long back ribs. They are easier to maneuver to stir-fry in the sauce. You will get the thick glaze on the ribs evenly.
Check out my Korean style beef short ribs recipe if you like braised meat that are fall-off the bone tender and delicious.
Recipe Tips for Sweet and Sour Pork Ribs
- Par-boil the pork ribs: It helps removing any particles from the bone and reducing the fat as well.
- caramelized sugar: It adds burnt caramel coating to the ribs and makes it tastier.
- 3 important ingredients to make it authentic Chinese sauce: Shaoxing wine, Chinkiang vinegar, and dark soy sauce.
How to Make Chinese Sweet and Sour Pork Ribs
1. Prep the pork ribs
I highly recommend to par-boil pork ribs in boiling water for 4-5 minutes first. This will get rid of unclean residue on the bones and remove some of the fat as well.
Drain and rinse the ribs a few times under hot water and set aside.
2. Caramelize the sugar
Heat oil over high heat and add the sugar.
Keep stirring until the sugar gets caramelized. It will turn red in no time.
Quickly add the pork ribs and stir-fry for 2-3 minutes so the sugar coats to the ribs.
3. Combine the sauce
You will need shaoxing wine (Chinese rice wine), chinkiang vinegar, and dark soy sauce. You will also need everyday regular soy sauce, sugar, chicken stock, and dried chilies if you like a heat.
Add the vinegar and soy sauces.
Then add the chicken stock, dried chilies, ginger and green onion.
Cover with a lid and bring to a gentle boil. Reduce the heat to low and simmer for 25 minutes.
4. Thicken the sauce
When the simmering is done, remove the ginger and green onion. Turn up the heat to high and start thicken the sauce stirring constantly .
You might need to adjust the heat level to avoid burning as the sauce gets thickened.
Don’t they look gorgeous? Sprinkle some chopped green onion and toasted sesame seeds as a garnish, and they are ready to serve.
You will love the gentle sourness and sweetness of these ribs. I will tell you that my family devoured these Chinese sweet and sour pork ribs with two thumbs up. They will satisfy your Asian food craving and leaves you with a big smile on your face. Enjoy~!
Moe Chinese Recipes
- Twice Cooked Pork (Authentic Sichuan Pork Stir-Fry)
- Chinese Crispy Beef Under 30 Minutes
- Crispy Chinese Lemon Chicken
- Quick Cumin Beef Stir-Fry
- Mapo Tofu
- Beef and Peppers Stir-fry in Black Bean Sauce
Chinese Sweet and Sour Pork Ribs
- 2 lb pork short ribs
- 2 tbsp oil
- 3 tbsp sugar
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp shaoxing wine (Chinese rice wine), rice wine
- 3 tbsp chinkiang vinegar, or brown rice vinegar
- 2 cup chicken stock
- 4-5 dried chilies, optional
- 3 slices ginger
- 2 green onions, sliced into 4 sections
- Put pork ribs in a pot and pour water to cover. Bring it to boil and cook for 3-4 minutes over high heat. Drain and rinse under hot water. Put them in a colander and set aside.
- Heat 2 tablespoons of oil in a wok or a large skillet. Sprinkle sugar and let it caramelize over med-high heat as you stir. When the sugar turns red, add the pork ribs quickly and stir to coat. Keep stirring for 3-4 minutes.
- Add the soy sauce, vinegar, chicken stock, chilies, ginger and green onion. Cover with a lid and bring it to a gentle boil, then reduce the heat to low and simmer for 20-25 minutes.
- Uncover the wok and remove the ginger and the green onion. Raise the heat to high and thicken the sauce as you stir occasionally.
- When the sauce starts to thicken and turns into a glaze, reduce the heat a little so that you don’t burn the sauce. Continue until it becomes a very thick glaze to coat the ribs. Remove from the heat and garnish with toasted sesame oil and chopped green onion, if you wish.
- Serve warm with rice.
Thanks for sharing this receipe. I actually made just now and it tatse amazing. just wondering though, you did not mention the wine in the procedure. I actually did not include it. but it work just fine.. thank so much.
Hi, this recipe looks amazing! Is there a substitute for brown rice vinegar?
Hi Holly, made these and my boys have been asking for more! Just wondering- do you think it would work with beef short ribs? Not a huge fan of the pork ribs is all. .
I think so. I haven’t tried with beef but it should work fine.
My mouth is watering just looking at those ribs??
Thanks. They are indeed tasty.
Love these! And although I make American-style BBQ ribs all the time, rarely cook ribs Chinese-style. I really should — they’re so good. 🙂