Sweet Sour Spare Ribs

Adapted from a traditional Chinese recipe, these Sweet and Sour Spare Ribs are a hearty local favorite that will be a hit at your next potluck!



Adjust Servings

Recipe CategoriesAsian Beef Local Favorites


4PoundPork Spareribs or Pork Rib Tips cut into 2 inch pieces
2⁄3Cupapple cider vinegar
1 1⁄2Cupwater
1Cupdark brown sugar
6Clovegarlic, minced
1piece(s)2" piece of fresh ginger, peeled and finely minced
1⁄4CupChinese fermented black beans, rough chopped
20Ouncecan pineapple chunks
1Cupdaikon, peeled, cut long ways into quarters, then sliced 1/8 inch thick.
 eachflour for dredging spareribs
 eachoil for frying
2 1⁄2Tablespoonwater


  1. Cut spareribs into 1.5"-2" pieces or have your butcher cut the ribs for you.
  2. Dredge spareribs in flour and brown them in a thick gauge pot large enough to hold all the ribs. You will probably have to brown the ribs in small batches.
  3. When all ribs are browned, place spareribs back into pan and add in the cider vinegar, water, salt, sugar, shoyu, garlic, ginger and Chinese black beans. Bring to a boil then simmer gently until the ribs are tender, approximately 1- 1 ½ hours.
  4. Add pineapple chunks with juice into pan and sliced dikon and cook until the dikon in tender.
  5. Combine cornstarch with water and add to spare ribs. Bring sauce to a full boil to properly thicken the cornstarch.


This dish is best when cooked a day in advance.


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