Chinese Sweet and Sour Pork Ribs

Ingredients

For the Pork Ribs

• 2 ½ pounds pork spare ribs or baby back ribs, cut into small pieces
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• ½ teaspoon white pepper
• ½ teaspoon salt
• 1 tablespoon neutral cooking oil

For the Sweet and Sour Sauce

• ¼ cup rice vinegar
• ¼ cup soy sauce
• ⅓ cup brown sugar
• 2 tablespoons ketchup
• 1 tablespoon honey
• ½ cup water or low-sodium chicken broth
• 3 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon tomato paste
• 1 teaspoon toasted sesame oil

For Garnishing

• 1–2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds
• Optional: finely sliced red chili or fresh cilantro

Instructions

1. Prepare the Ribs

1. Start by cutting the pork ribs into smaller, manageable pieces if they have not already been cut. Smaller pieces allow the meat to cook more evenly and make it easier for the sauce to coat every rib.
2. Pat the ribs dry with paper towels. Place them in a large bowl and add the soy sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, and salt. Toss thoroughly until all the ribs are evenly coated.
3. Let the ribs marinate for at least 30 minutes. If you have more time, you can refrigerate them for several hours for even deeper flavor.

2. Mix the Sauce

1. While the ribs are marinating, prepare the sweet and sour sauce.
2. In a bowl, whisk together the rice vinegar, soy sauce, brown sugar, ketchup, honey, water or chicken broth, garlic, ginger, tomato paste, and sesame oil.
3. Make sure the brown sugar is well dissolved into the mixture. The combination of vinegar and sugar creates the signature sweet-and-sour flavor, while garlic and ginger add warmth and depth.

3. Brown the Pork Ribs

1. Heat a large heavy-bottomed skillet, Dutch oven, or deep sauté pan over medium-high heat. Add the cooking oil.
2. Once the oil is hot, carefully add the ribs in a single layer. Work in batches if necessary so you do not overcrowd the pan.
3. Brown the ribs for approximately 2–3 minutes per side, or until they develop a golden-brown exterior. They do not need to be completely cooked at this stage.
4. Remove the browned ribs and set them aside temporarily.

4. Build the Sweet and Sour Sauce

1. Reduce the heat to medium. Pour the prepared sauce into the same pan.
2. Use a wooden spoon or spatula to gently scrape up any browned bits from the bottom of the pan. These flavorful bits will add extra richness to the sauce.
3. Bring the sauce to a gentle simmer.

5. Simmer the Ribs

1. Return the browned pork ribs to the pan. Toss them gently so they become coated in the sauce.
2. Cover the pan and reduce the heat to low. Allow the ribs to simmer for about 35–45 minutes.
3. Stir occasionally and turn the ribs so they cook evenly. If the sauce becomes too thick before the ribs are tender, add a few tablespoons of water or broth.
4. The ribs are ready when the pork is tender and the sauce has reduced into a thick, glossy coating.

6. Caramelize the Sauce

1. Once the ribs are tender, remove the lid and increase the heat to medium.
2. Continue cooking for another 5–10 minutes, stirring frequently. This allows excess liquid to evaporate and the sauce to become thick, shiny, and sticky.
3. Watch the pan carefully during this stage because the sugar can caramelize quickly. Stir the ribs frequently to prevent the sauce from burning.
4. When every rib is coated in a rich reddish-brown glaze, turn off the heat.

7. Garnish and Serve

1. Transfer the Chinese Sweet and Sour Pork Ribs to a serving platter.
2. Sprinkle with sliced green onions and toasted sesame seeds. For extra color and a little heat, add thinly sliced red chili.
3. Serve immediately while the ribs are hot and the sauce is glossy.