Sweet Sour Spareribs
Transform your dinner table with the bold and irresistible flavors of Sweet Sour Spareribs! This tantalizing recipe combines tender pork spareribs with a perfectly balanced sweet and tangy glaze made from vinegar, granulated sugar, ketchup, and soy sauce. The ribs are first blanched to ensure a clean, succulent base, then seared to golden perfection before being simmered in a rich, glossy sauce that clings to every bite. A quick cornstarch slurry adds the final touch, creating a luscious glaze that elevates this dish to crave-worthy status. Infused with the warm aroma of garlic and ginger, these spareribs make a fantastic centerpiece for any meal. Serve them with steamed rice or your favorite side dish, and watch them disappear in no time! Perfect for a family dinner or special gathering, this easy-to-follow recipe delivers restaurant-quality results right in your own kitchen.
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Recipe Information
Ingredients
- 2 pounds pork spareribs
- 4 cups water
- 0.5 cups white vinegar
- 0.5 cups granulated sugar
- 0.25 cups ketchup
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 tablespoons vegetable oil
- 1 teaspoon ginger, minced
- 2 teaspoons garlic, minced
Instructions
Cut the pork spareribs into 2-3 inch sections. Rinse and pat them dry with paper towels.
In a large pot, bring 4 cups of water to a boil. Add the spareribs and blanch for about 5 minutes to remove impurities. Drain and set aside.
In a small bowl, combine white vinegar, granulated sugar, ketchup, and soy sauce. Whisk until the sugar is dissolved, and set the sauce mixture aside.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced ginger and garlic, stirring until fragrant, about 30 seconds.
Add the blanched spareribs to the skillet. Sear them on all sides until they are browned, about 5-7 minutes.
Pour the sweet and sour sauce mixture into the skillet. Reduce the heat to medium-low and cover with a lid. Simmer for 25-30 minutes, stirring occasionally, until the ribs are tender and the sauce is thickened.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the simmering ribs and sauce to further thicken the glaze. Cook for another 2-3 minutes.
Taste the sauce and adjust seasoning if needed (add more sugar for sweetness or vinegar for tanginess).
Remove the ribs from the heat and transfer them to a serving plate. Garnish with chopped green onions or sesame seeds, if desired.
Serve the sweet and sour spareribs hot with steamed rice or your favorite side dish.
Nutrition Facts
Calories |
4318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.7 g | 443% | |
| Saturated Fat | 120.8 g | 604% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 2751 mg | 120% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 111.0 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2278 mg | 48% | |
*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.
