Sweet and Sour Spare Ribs is one of the most classic dishes on the Chinese dinner table. The ribs are fried until crispy and tender, then coated in a rich, sweet and sour sauce. With a glossy red finish and a sprinkle of sesame seeds, it’s so good you’ll want to lick the bones clean.
Prep time: 25 minutes | Cook time: 15 minutes | Serves: 3–4
🌴 Ingredients:
· Pork spare ribs, 500g (about 1.1 lb; cut into small, 1-inch / 2.5cm pieces)
· Egg, 1 (about 50g; beaten, for the batter)
· Cornstarch, 3 tbsp (about 30g; for coating)
· Toasted white sesame seeds, a small pinch (about 2g; for garnish)
· Chopped scallion, a little (for garnish)
🌴 Aromatics:
· Sliced ginger, 3 slices (about 10g)
· Scallion stalk, 1 (about 15g; cut into segments)
🌴 Seasonings:
· Light soy sauce, 2 tbsp (about 30ml)
· Dark soy sauce, 1 tbsp (about 15ml; for color)
· Chinkiang vinegar, 3 tbsp (about 45ml)
· Sugar, 2 tbsp (about 24g; key for the sweet and sour taste)
· Cooking wine, 1 tbsp (about 15ml; for marinating)
· Salt, about 1–2g, to taste
· Cooking oil, as needed (for frying)
All spoon measures are level. Chinkiang vinegar is slightly sweet and malty—use it as listed for the perfect sweet and sour balance.
🌴 Instructions:
- Marinate the Ribs
Wash and drain the ribs. Add 1 tbsp cooking wine, a pinch of salt, and the ginger slices. Mix well and marinate for 15 minutes. ⚠️ Tip: Never skip marinating, or the ribs will be bland inside. - Coat the Ribs
Pat the ribs dry with paper towels before coating. Coat the ribs evenly with the beaten egg, then toss them in the cornstarch. ⚠️ Tip: Patting them dry prevents dangerous oil splatters. Let them rest for 5 minutes after coating; this helps the starch adhere and prevents it from falling off during frying. - Fry the Ribs
Heat oil to 160°C (about 320°F, or 60% hot). Fry the ribs over medium heat for 3–4 minutes until golden and crispy. Drain on a wire rack or paper towels. ⚠️ Tip: Don’t use high heat, or they will burn outside and stay raw inside. Medium heat cooks them through evenly. - Make the Sauce
In a small bowl, mix 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 3 tbsp Chinkiang vinegar, 2 tbsp sugar, and a pinch of salt. ⚠️ Tip: The 1:1 ratio of vinegar to sugar is the soul of this dish—it creates that perfect sticky, sweet, and tangy glaze. - Coat and Serve
Add a little oil to the pan, and sauté the scallion and ginger until fragrant (about 30 seconds). Pour in the sauce and cook over medium heat until it bubbles and thickens (about 1–2 minutes). Add the fried ribs and stir-fry quickly to coat each piece. Turn off the heat or move the pan off the burner once the sauce coats the ribs, then plate, and sprinkle with sesame seeds and scallion. ⚠️ Tip: Be quick to keep the ribs crispy. I’ve tried cooking too long, and they turned soggy. If the sauce is too hot, it will make the batter soft immediately.
💡 Tips:
The key to Sweet and Sour Spare Ribs is “crispy outside, tender inside, coated in a sticky sweet and sour sauce.” Marinate the ribs, pat them completely dry, and coat them with egg and cornstarch for extra crispiness. Let them rest for 5 minutes before frying. The ratio of vinegar to sugar is about 1:1. Keep the oil at 160°C (320°F) so the ribs cook through without burning. Once the sauce is thick, turn off the heat before adding the fried ribs—this prevents the hot sauce from making the crispy coating soggy. Be quick when tossing, and garnish with sesame seeds and scallions before serving.
If you enjoy these sweet and sour spare ribs, you should also try my previously posted Sweet and Sour Fish Fillets (Sweet and Sour Fish Fillets) for another incredibly flavorful and satisfying dish. Want to explore more? Check out my full Main Dishes (Main Dishes) category!
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