Margarita's International Recipes


Pork Ribs with Sweet and Sour Sauce

Pork Ribs with Sweet and Sour Sauce

Sweet and sour meats are a delicious staple of Chinese cuisine, so I was looking forward to making this recipe. Alas, I didn't have the necessary tools or technique to make it well. The ribs were pretty tasty - though I burnt them a little -, but they were very tough. This may be because I used spare ribs, this dish may be much better with baby back ribs.

My other big problem was that I wasn't able to chop the ribs into 2" chunks. The only cleaver I have is a ceramic one that is not really up to the bone-chopping task. I guess I know what to put in my Christmas list this year. So I cooked the ribs whole, which might have led to their toughness.

The original recipe called for only 1/2 lb of ribs, which seemed extremely low to me. I doubled the number of ribs, keeping the other ingredients the same, and there was more than enough sauce to coat them.

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Pork Ribs with Sweet and Sour Sauce


  • 1lb pork ribs
  • 4 cups cooking oil
  • 3 green onions, trimmed and cut in half horizontally
  • 1 oz fresh ginger, peeled and cut into thick slices
  • 1 1/2 Tbsp. Shaoxing wine
  • 4-8 cups water
  • scant 1 cup dark vinegar, divided
  • 1 cup sugar, divided
  • sesame seeds


Chop ribs into 2" pieces.

Heat the oil over high heat in a work or frying pan until very hot. Add ribs and deep fry for 2 minutes. Remove from frying pan and set aside.

Discard most of the oil from the pan, leaving about 1/4 cup. Add the scallion, ginger and wine and stir fry for 1 minute. Return the pork ribs to the pan.

Add water to the pan and bring to a boil. Add a scant 1/2 cup vinegar and 1/2 cup sugar. Cover, lower heat to low and simmer for 30 minutes, stirring occasionally.

Uncover, add the remaining vinegar and sugar, and stir fry over low heat until the ribs are coated with a thick coating. Remove and sprinkle sesame seeds on them. Serve.

Adapted from Louis Tay's recipe at Straits Times.

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