Sweet and Sour Pork Ribs

Sweet and Sour Pork Ribs are a finger licking delight. I love this Chinese recipe and alternate between adding pineapple and not to the pork ribs. Either way, the recipe produces a stunning main dish. Serve with rice or noodles with a sprinkle of sesame seeds and scallion/spring onions.

Sweet and Sour Pork Ribs

A lovely slow cooked dish thats rammed with flavour.

4.76 from 109 votes

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Course: Main Dish

Cuisine: Asian, Chinese, Thai

Keyword: Nuts, Pork, Ribs, Sauce, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 4 People

Calories: 451kcal

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Ingredients

 

MetricImperial

• 1 ½ lbs pork ribs
• 8 cloves garlic peel
• 2 inch ginger peel
• 3 large scallions spring onions
• 200 g pineapple chunks
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 70 g sugar granulated
• 3 tbsp rice vinegar
• vegetable oil
• scallions optional garnish
• sesame seeds optional garnish

Instructions

• To help make sure the ribs are totally tender, its best to blanch them first. Place the ribs in a large pan and fill with water.
  1 ½ lbs pork ribs
• Place over a high heat and bring to a rolling boil. Reduce the heat to a simmer and leave for 3 – 4 minutes. Remove anything that appear on the surface, oils, foam, scum etc.
• Drain the ribs and hang on to them.
• Add oil to a wok over a medium heat and when hot add the ribs, ginger, scallions and garlic and stir fry until the ribs turn golden.
  8 cloves garlic, 2 inch ginger, 3 large scallions
• Add the 2 tbsp rice vinegar, sugar, both soy sauces and a pinch of salt.
  1 tbsp light soy sauce, 70 g sugar, 3 tbsp rice vinegar, 1 tsp dark soy sauce
• Add enough hot water so the ribs are just covered and increase the heat until it boils.
• Reduce the heat to low and cover the wok. Leave for 45 – 50 minutes.
• After 50 minutes, remove the lid and the fish out the scallions, garlic and ginger and throw away.
• Add 1 tbsp of the rice vinegar and the pineapple and increase the heat so it boils again as you need to reduce the amount of stock/broth stirring frequently.
• When the liquid thickens and coats the ribs nicely remove from the heat and turn it off. Recuing should take no more than 8 – 10 minutes.
• Remove the ribs to a warmed serving bowl and sprinkle with sesame seeds and the sliced scallions/spring onions.
• Serve on a bed of noodles or rice for a perfect meal.

Nutrition

Calories: 451kcal | Carbohydrates: 30g | Protein: 20g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 398mg | Potassium: 455mg | Fiber: 1g | Sugar: 25g | Vitamin A: 212IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 2mg