Sweet and Sour Pork Ribs
Indulge in the mouthwatering flavors of Sweet and Sour Pork Ribs—a perfect balance of tangy, sweet, and savory in every bite! This crowd-pleasing recipe features tender pork ribs fried to golden perfection and smothered in a vibrant sauce made with ketchup, soy sauce, white vinegar, and brown sugar. Juicy pineapple chunks and crisp bell peppers add pops of freshness and texture, while a final garnish of spring onions and sesame seeds elevates the dish to restaurant-quality presentation. With just 20 minutes of prep time and easy-to-follow steps, this dish is ideal for weeknight dinners or special gatherings. Serve these sticky, flavorful ribs over steamed rice for a satisfying comfort meal that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.5 kg Pork ribs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Cornstarch
- 4 tbsp Vegetable oil
- 3 cloves Garlic (minced)
- 4 tbsp Ketchup
- 3 tbsp White vinegar
- 2 tbsp Soy sauce
- 3 tbsp Brown sugar
- 0.5 cup Water
- 1 cup Pineapple chunks
- 1 medium Green bell pepper (sliced)
- 1 medium Red bell pepper (sliced)
- 2 stalks Spring onions (optional, for garnish)
- 1 tbsp Sesame seeds (optional, for garnish)
Instructions
Cut the pork ribs into 2-3 inch pieces, rinse well under cold water, and pat them dry with paper towels.
Season the pork ribs with salt and black pepper. Let them marinate for 10 minutes.
Coat the marinated ribs with cornstarch, ensuring an even layer.
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Fry the ribs in batches until they are golden brown on all sides. Remove and set aside on a plate lined with paper towels to drain excess oil.
In the same skillet, add the remaining 1 tablespoon of vegetable oil and sauté the minced garlic until fragrant, about 30 seconds.
Add ketchup, white vinegar, soy sauce, brown sugar, and water to the skillet. Stir well and bring the mixture to a simmer.
Return the fried pork ribs to the skillet and toss them in the sauce until thoroughly coated. Lower the heat and simmer for 15 minutes, allowing the ribs to absorb the flavors.
Add pineapple chunks, green bell pepper, and red bell pepper to the skillet. Stir and cook for an additional 5-7 minutes, until the vegetables are slightly tender but still crisp.
Taste and adjust seasoning if needed, adding more brown sugar for sweetness or vinegar for tanginess.
Transfer the sweet and sour pork ribs to a serving plate. Garnish with sliced spring onions and sesame seeds, if desired.
Serve hot with steamed rice and enjoy!
Nutrition Facts
Calories |
5366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.9 g | 524% | |
| Saturated Fat | 138.7 g | 694% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1410 mg | 470% | |
| Sodium | 5022 mg | 218% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 63.9 g | ||
| Protein | 315.0 g | 630% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4345 mg | 92% | |
*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.
