Sweet and Sour Ribs
Indulge in the rich, tangy flavors of these irresistible Sweet and Sour Ribs, a mouthwatering take on a classic comfort food dish. Tender pork ribs are seared to golden perfection, then slow-simmered in a luscious sauce made with ketchup, rice vinegar, pineapple juice, and a touch of brown sugar, creating a perfect balance of sweet and tangy. A cornstarch slurry gives the sauce a glossy finish, while garlic adds depth to every bite. Garnished with green onions and sesame seeds for a pop of freshness and texture, these ribs are a standout meal that pairs beautifully with steamed rice or your favorite side dishes. With just 20 minutes of prep time and easy-to-follow cooking instructions, this recipe is perfect for both special occasions and cozy family dinners.
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Recipe Information
Ingredients
- 2 pounds pork ribs
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 cup ketchup
- 0.5 cup rice vinegar
- 0.33 cup brown sugar
- 2 tablespoons soy sauce
- 0.25 cup pineapple juice
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
Prepare the ribs by rinsing them under cold water and patting them dry with paper towels. Cut the ribs into individual sections if they are not already pre-cut.
Season the ribs evenly with salt and ground black pepper, then set them aside.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the ribs in batches (to avoid overcrowding) and sear them on all sides until golden brown, about 3-4 minutes per side. Remove the seared ribs and set them aside on a plate.
In the same skillet, lower the heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant, being careful not to burn it.
To the skillet, add the ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice. Stir well to combine and bring the sauce to a gentle simmer.
In a small bowl, make a cornstarch slurry by combining the cornstarch and 2 tablespoons of water. Stir until smooth and no lumps remain.
Gradually pour the slurry into the simmering sauce, stirring constantly to thicken the mixture. Cook for about 2-3 minutes until the sauce has reached a glossy, thick consistency.
Return the seared ribs to the skillet, tossing them in the sweet and sour sauce to coat evenly. Reduce the heat to medium-low, cover the skillet, and let the ribs cook for 60-75 minutes, turning occasionally, until they are tender and fully cooked.
Once the ribs are tender, uncover and allow the sauce to reduce for an additional 5-7 minutes, coating the ribs beautifully.
Transfer the ribs to a serving platter and garnish with chopped green onions and sesame seeds.
Serve the sweet and sour ribs hot with steamed rice or your choice of side dishes.
Nutrition Facts
Calories |
3408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.3 g | 307% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 5265 mg | 229% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 98.0 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2404 mg | 51% | |
*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.
