Spareribs in Sweet N Sour Sauce
Indulge in the perfect balance of tangy and sweet with this irresistible Spareribs in Sweet N Sour Sauce recipe. Featuring tender pork spareribs seared to golden perfection, this dish is then simmered in a vibrant homemade sauce made with ketchup, rice vinegar, pineapple juice, and a hint of soy sauce for depth. The addition of juicy pineapple chunks and colorful bell peppers lends a fresh, tropical twist, making every bite a delightful explosion of flavor. Quick to prepare and packed with bold, crowd-pleasing tastes, this recipe is ideal for weeknight dinners or special occasions. Pair these spareribs with steamed rice or noodles, and enjoy a restaurant-quality meal right at home!
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Recipe Information
Ingredients
- 1.5 kilograms pork spareribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 3 garlic cloves, minced
- 0.5 cup ketchup
- 0.333 cup rice vinegar
- 2 tablespoons soy sauce
- 0.25 cup brown sugar
- 0.333 cup pineapple juice
- 1 tablespoon cornstarch (for slurry)
- 2 tablespoons water (for slurry)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup pineapple chunks
Instructions
Prepare the spareribs by cutting them into individual ribs if not pre-cut. Rub the ribs with salt and black pepper, then coat evenly with 2 tablespoons of cornstarch.
Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Sear the spareribs for 3-4 minutes on each side, or until they are golden brown. Remove and set aside.
In the same pan, add the remaining 2 tablespoons of vegetable oil and sauté the minced garlic until fragrant, about 1 minute.
Combine the ketchup, rice vinegar, soy sauce, brown sugar, and pineapple juice in a medium bowl. Mix thoroughly, then pour the mixture into the pan. Bring the sauce to a simmer.
In a small bowl, prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Add the slurry to the simmering sauce and stir until it thickens, about 1-2 minutes.
Add the seared spareribs back to the pan and coat them thoroughly with the sauce. Cover the pan, reduce the heat to low, and let the ribs cook for 30-35 minutes, stirring occasionally.
When the ribs are tender, add the diced green and red bell peppers, along with the pineapple chunks. Cook for an additional 5 minutes until the vegetables are slightly softened but still vibrant.
Serve the spareribs hot, garnished with extra pineapple chunks or fresh herbs if desired. Pair them with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
6968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 581.3 g | 745% | |
| Saturated Fat | 201.2 g | 1006% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1575 mg | 525% | |
| Sodium | 5261 mg | 229% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 92.3 g | ||
| Protein | 230.6 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4270 mg | 91% | |
*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.
