Shanghai Cuisine · tested Chinese home cooking
Sweet and Sour Ribs Recipe
糖醋排骨 Táng Cù Pái Gǔ
Fall-off-the-bone pork ribs glazed in a luscious sweet and sour sauce with the perfect balance of tangy vinegar and caramelized sugar. A showstopper dish that's both impressive and deeply satisfying. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 3/4 lb pork spare ribs, separated into individual ribs
- For braising: 2 slices ginger, 2 scallions, 2 tbsp Shaoxing wine
- For sauce: 1/2 cup sugar, 1/3 cup black vinegar, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1/2 cup water
- 1 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
- 1 tsp sesame oil
- Toasted sesame seeds for garnish
Step-by-step instructions
Step 1
Blanch ribs in boiling water for 3 minutes
Blanch ribs in boiling water for 3 minutes. Drain and rinse.
Step 2
Place ribs in a pot with ginger, scallions, shaoxing…
Place ribs in a pot with ginger, scallions, shaoxing wine, and cold water to cover. Bring to a boil, then simmer for 25 minutes until tender but not falling apart.
Step 3
Drain ribs and reserve 1/2 cup of the braising liquid
Drain ribs and reserve 1/2 cup of the braising liquid.
Step 4
Heat oil in a clean wok
Heat oil in a clean wok. Add sugar and cook over medium heat until it melts and turns amber.
Step 5
Add black vinegar, soy sauces, and reserved braising…
Add black vinegar, soy sauces, and reserved braising liquid. Stir until smooth. Add ribs and toss to coat.
Step 6
Simmer for 5-8 minutes until the sauce thickens to a…
Simmer for 5-8 minutes until the sauce thickens to a glossy glaze that coats each rib. Drizzle with sesame oil and sprinkle with sesame seeds.
Cook’s notes
- Par-boiling the ribs first makes them incredibly tender and removes excess fat
- The caramelized sugar step requires attention – amber is perfect, dark brown is burnt (bitter)
- Use good quality black vinegar for the best authentic flavor
- These can be made ahead and reheated – the flavor improves
Common questions
Can I make Sweet and Sour Ribs less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.