English Sweet and Sour Ribs
Discover the perfect balance of tangy and sweet with these flavorful English Sweet and Sour Ribs! This hearty dish features tender, fall-off-the-bone pork spare ribs simmered in a luscious sauce made from tomato puree, brown sugar, malt vinegar, and Worcestershire sauce. The recipe starts with a beautiful sear to lock in flavor, followed by slow cooking to achieve melt-in-your-mouth tenderness. The sweet and tangy sauce thickens to a glossy perfection, making each bite irresistibly juicy and bold. Ready in under two hours, this dish is perfect for a family dinner or special occasion. Serve with steamed rice, mashed potatoes, or crusty bread to soak up every drop of the rich, savory sauce. With easy-to-follow steps and simple ingredients, these Sweet and Sour Ribs will quickly become a favorite on your recipe rotation.
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Recipe Information
Ingredients
- 1.5 kg pork spare ribs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 1 small, finely chopped onion
- 3 minced garlic cloves
- 3 tbsp tomato puree
- 4 tbsp brown sugar
- 4 tbsp malt vinegar
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 200 ml water
- 1 tbsp cornstarch
- 2 tbsp water for cornstarch slurry
- 0.5 tbsp fresh parsley (optional, for garnish)
Instructions
Cut the pork spare ribs into individual pieces and season them with salt and black pepper.
In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Once hot, brown the ribs in batches to ensure they're evenly seared. Remove the browned ribs and set them aside.
In the same pan, reduce the heat to medium and add the chopped onion and minced garlic. Sauté until fragrant and softened, about 3-4 minutes.
Stir in the tomato puree, brown sugar, malt vinegar, soy sauce, Worcestershire sauce, and 200 ml of water. Mix well to create the sweet and sour sauce.
Return the seared ribs to the pan and coat them evenly with the sauce. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan with a lid, and let the ribs cook for about 1 hour, stirring occasionally. This slow cooking allows the ribs to become tender and absorb the flavors.
After 1 hour, check the sauce consistency. If it's too thin, mix the cornstarch with 2 tablespoons of water to create a slurry, and stir it into the sauce. Cook for a few more minutes until the sauce thickens.
Taste the sauce and adjust the seasoning if necessary. Add a bit of salt or vinegar for balance, if needed.
Serve the ribs hot, garnished with fresh parsley if desired. Pair with steamed rice, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
4970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.6 g | 484% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1320 mg | 440% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 44.4 g | ||
| Protein | 312.0 g | 624% | |
| Vitamin D | 16.5 mcg | 82% | |
| Calcium | 452 mg | 35% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4054 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
