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This Chinese Sweet and Sour Ribs recipe captures the heart of traditional home cooking with its balance of tangy, savory, and sweet flavors all wrapped around tender, fall-off-the-bone pork ribs. Using only a handful of ingredients, it offers maximum impact with minimal fuss, making it a perfect recipe for both weeknight dinners and weekend gatherings. Each rib is simmered until succulent, then glazed in a sticky, aromatic sauce that clings to the meat beautifully. Whether served with rice or as part of a festive family-style meal, these ribs are sure to impress.

Full Recipe:

Ingredients

Pork ribs (baby-back or spare ribs, Chinese-style cut)
Rice vinegar (garlic-infused rice vinegar like NAKANO® works well)
Sugar (white sugar or coconut sugar)
Soy sauce (or coconut aminos for a soy-free alternative)
Rice cooking wine (Liao Jiu or Shaoxing wine)
Neutral oil (such as vegetable or avocado oil)
Salt (to taste)
Garnish: chopped scallions, sesame seeds (optional)

Directions

Cut pork ribs into individual segments.
Blanch the ribs in boiling water to remove excess blood and impurities, skimming off foam.
Drain and rinse the ribs, pat them dry with paper towels.
In a mixing bowl, combine the rice vinegar, soy sauce, and rice cooking wine. Add the ribs to this marinade and let sit for at least 20 minutes.
Heat oil in a pan and fry the ribs until a golden crust forms.
Add sugar, remaining marinade, and optionally a bit of the blanching broth to the pan.
Simmer on high heat until the liquid reduces into a sticky glaze.
Add a final splash of rice vinegar, season with salt, and toss well.
Garnish with chopped scallions and sesame seeds before serving.

Nutrients

Calories: ~412 kcal per serving
Carbohydrates: ~14 g
Protein: ~24 g
Fat: ~28 g
Saturated Fat: ~8 g
Polyunsaturated Fat: ~19 g
Cholesterol: ~82 mg
Sodium: ~737 mg
Fiber: ~1 g
Sugar: ~9 g

Why This Recipe Stands Out

This sweet and sour rib dish stands out for its simplicity and authenticity. Unlike many Western-style sweet and sour recipes that rely heavily on ketchup or cornstarch-thickened sauces, this traditional Chinese version focuses on clarity of flavor. It uses a minimal number of ingredients that each play a vital role in building depth. The use of rice vinegar offers a gentle acidity that cuts through the richness of the pork, while sugar caramelizes into a shiny glaze that perfectly balances out the tang. Soy sauce and rice wine provide umami and complexity, making the ribs flavorful from the inside out.

The preparation process is also uniquely effective. Blanching the ribs at the start not only helps clean the meat but also removes excess blood and scum, ensuring a clean-tasting broth and better texture. The brief marination period allows the ribs to absorb the core seasonings before they are crisped up in a hot pan. This crisping step creates an exterior that grabs onto the sauce, allowing it to caramelize beautifully during the final simmer. The entire recipe flows naturally, with each step enhancing the final result without overcomplicating the process.

Moreover, this dish doesn’t rely on overly sweet or artificial flavors. It uses pantry staples and traditional methods to recreate a taste that’s comforting, familiar, and deeply rooted in Chinese cuisine. Every bite offers the perfect balance of crispy texture, rich pork flavor, and a sticky, glossy sauce that clings to the ribs and your memory long after the plate is cleared.

The Benefits of the Ingredients

Each ingredient in this recipe serves a clear purpose, enhancing flavor, texture, and nutrition. Pork ribs are the star—they’re high in protein and naturally flavorful, especially when cooked with the bone in. The bones add richness to the sauce, especially when simmered, infusing the dish with depth you can’t achieve using boneless cuts. When cooked properly, the meat remains juicy and tender, with just enough fat to create richness without becoming greasy.

Rice vinegar is essential for achieving the perfect sweet and sour balance. Compared to white vinegar or other Western vinegars, rice vinegar has a gentler acidity and slightly sweet undertone that blends more seamlessly with sugar and soy sauce. It also helps tenderize the meat during cooking, ensuring that the ribs are succulent by the end.

Sugar plays a crucial role in the dish. As it caramelizes, it doesn’t just sweeten the sauce—it thickens and creates that beautiful glossy finish that clings to the ribs. Coconut sugar can be used for a more natural, lower-glycemic version, adding subtle toffee-like notes that enrich the dish further.

Soy sauce brings saltiness and umami to the dish, which balances the sweetness and tang of the other components. For those avoiding soy, coconut aminos offer a similar profile with less sodium and a natural sweetness. Meanwhile, rice cooking wine adds an earthy, aromatic layer that elevates the overall taste. It’s an ingredient commonly used in Chinese home kitchens and delivers authenticity that’s hard to replicate with substitutes.

Neutral oil ensures that the ribs fry without overpowering their natural flavors. High-heat oils like avocado or vegetable oil work best, helping develop a light crust that holds the sauce well. Finally, garnishes like scallions and sesame seeds provide freshness, color, and texture. They contrast the richness of the pork with light, crunchy elements that make the dish even more exciting.

Cooking Tips

Success with this recipe depends on a few simple but crucial tips. First, don’t skip the blanching step. While it might seem optional, it’s key to removing impurities from the pork ribs. This ensures a cleaner taste and a better final texture. Always rinse and dry the ribs thoroughly after blanching so they don’t steam in the pan.

When frying the ribs, use high heat but keep the oil from smoking. You want the ribs to sear quickly and develop a golden crust without burning. Don’t overcrowd the pan—cook the ribs in batches if necessary to maintain even browning. This stage isn’t about cooking the ribs through; it’s about creating the perfect surface for the sauce to adhere to.

When it comes time to make the sauce, let the sugar fully dissolve and caramelize slightly before adding liquids. This helps create a thicker glaze with more depth of flavor. If you want a thinner sauce, you can add a spoonful or two of the reserved blanching broth, which contains natural gelatin from the pork bones and enhances the texture of the final dish.

Adjust the sweet-sour balance to your taste. If you prefer a brighter, more acidic dish, increase the vinegar slightly. For a sweeter profile, add a bit more sugar or reduce the vinegar. Finish with a splash of fresh vinegar at the end of cooking—this final addition doesn’t cook down, so it brightens the flavor and gives the dish a lift right before serving.

Serving Suggestions

Chinese Sweet and Sour Ribs are incredibly versatile and can be served in several delicious ways. Traditionally, they’re enjoyed with steamed white rice, which helps soak up the flavorful glaze and balances the richness of the pork. If you’re watching carbs, try pairing the ribs with cauliflower rice or stir-fried cabbage for a lighter meal.

For a more festive presentation, plate the ribs family-style on a large dish garnished with fresh scallions and sesame seeds. You can even serve them alongside other Chinese favorites like sautéed bok choy, scallion pancakes, or cold cucumber salad for a well-rounded meal.

This dish also works beautifully as a party appetizer. The sticky glaze makes them ideal finger food, and guests will love the rich, satisfying flavors. Just make sure to provide napkins—these ribs are gloriously messy in the best way.

Leftovers are another bonus. Store any extra ribs in an airtight container in the fridge for up to three days. When reheating, do so gently in a pan to reheat the sauce and help restore the crisp edges of the pork. Avoid microwaving, which can make the glaze soggy and dull the flavors.

Conclusion

This Chinese Sweet and Sour Ribs recipe is the kind of dish that invites you to slow down and savor the process—from selecting quality ingredients to enjoying the richly glazed final product. It’s simple enough for beginner cooks but layered with flavors that satisfy even the most experienced palate. Every step, from blanching to frying to glazing, builds toward a dish that’s comforting, nostalgic, and deeply satisfying.

What truly sets this recipe apart is its ability to deliver on both taste and simplicity. It doesn’t call for exotic ingredients or complex techniques, yet the end result tastes like it came from a seasoned Chinese home cook. Whether you’re cooking for your family or looking to impress dinner guests, these ribs are sure to win over hearts and appetites. Try them once, and they’ll likely become a staple in your kitchen.

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