Best 3 Sweet Sour Pork Ribs Recipes
Indulge in the tantalizing flavors of Sweet and Sour Pork Ribs, a delectable dish that marries the sweet, tangy, and savory notes in perfect harmony. This recipe takes you on a culinary journey, transforming ordinary pork ribs into an extraordinary feast. The ribs are marinated in a blend of soy sauce, rice wine, garlic, and ginger, infusing them with an aromatic and flavorful base. Once marinated, the ribs are meticulously braised until fall-off-the-bone tender, ensuring a melt-in-your-mouth experience. The pièce de résistance is the vibrant and luscious sweet and sour sauce, boasting a harmonious balance of sweet pineapple, tangy vinegar, and a hint of savory soy sauce. This irresistible sauce coats the tender ribs, creating a flavor explosion in every bite. Serve the Sweet and Sour Pork Ribs with a side of steamed jasmine rice to soak up all the delectable sauce, making each mouthful an unforgettable culinary experience. Additionally, this article also offers variations of the classic recipe, including a vegetarian Sweet and Sour Tofu Ribs option for those seeking a plant-based alternative, and a spicy Szechuan Sweet and Sour Pork Ribs variation for those who crave a fiery kick.
Let's cook with our recipes!
MARY'S SWEET AND SOUR SPARE RIBS OR PORK CHOPS
I grew up enjoying this recipe at my Grandma's house. Now I make it for my family! You will love the sauce poured over boiled potatoes...yummm For this recipe you can use either spare ribs or pork chops, But I prefer the ribs!
Provided by JenfromOro
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut meat up, and place in a large roasting pan. You can use as much meat as you want to cover the bottom of the roaster.
- Cook for 45 minutes at 375 degrees. Drain off fat. Salt and pepper the meat.
- Combine water, ketchup, vinegar, brown sugar and chili powder; pour over the meat and bake for 1 1/2 hours.
- When cooked thicken with 2 tbsp of cornstarch.(I mix the cornstarch with a little water and then pour it in the sweet and sour mixture, its a little easier).
Nutrition Facts : Calories 412.8, Fat 23.1, SaturatedFat 8.4, Cholesterol 91.4, Sodium 529.4, Carbohydrate 28.1, Fiber 0.3, Sugar 26.8, Protein 22.7
SWEET & SOUR PORK RIBS
For years I wondered why people raved about ribs. I didn't have the patience or energy to bother with them, until I made this recipe. Now I'm a believer, too.-Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine brown sugar and flour. Stir in the vinegar, water, soy sauce, ketchup and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened., Place ribs in a 5-qt. slow cooker. Top with sauce. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. Serve ribs with sauce.
Nutrition Facts : Calories 468 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 363mg sodium, Carbohydrate 58g carbohydrate (54g sugars, Fiber 0 fiber), Protein 27g protein.
TANGCU PAIGU (CHINESE SWEET AND SOUR PORK RIBS)
On our very first night in Kunming, December 2000, our colleagues took us out for dinner at the Baiyun Canting on Jinhuapu Road. The tangcu paigu we had that night (and on many subsequent occasions) were incredible. I don't know the Baiyun secret, but now that Baiyun is gone, I'm making my peace with this tasty version, developed with the help of Bruce Cost's "Asian Ingredients" and "Pei Mei's Chinese Cookbook".
Provided by Kate S.
Categories Pork
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Separate the ribs if the butcher hasn't already done so. They should be roughly bite-size.
- Marinate ribs with wine and soy sauce for 30 minutes.
- Remove ribs from marinade, reserving marinade for later.
- Heat peanut oil (about 6 cups) in wok until it's almost smoking.
- Deep fry ribs for 2 minutes, remove from oil with slotted spoon, reheat oil, and fry for another 1/2 minute until brown. (This is Pei Mei's method. Bruce Cost recommends deep-frying for 5-8 minutes.) Remove ribs from oil.
- Pour oil out of wok into a heatproof bowl (stainless steel or glass). (Once it's cool, you can strain it into glass jar for next time).
- To soy sauce marinade, add sugar, vinegar, corn starch mixture, sesame oil, and green onion to make sweet-sour sauce.
- Heat one tablespoon of oil in the wok, pour in the sweet-sour sauce, and boil and stir until thickened.
- Throw ribs into the wok with the sauce, and stir to coat thoroughly.
- Serve on a platter, hot or at room temperature.
- As the sole meat dish, this is enough for 2-3 people, but as part of a full meal with a variety of dishes, it serves up to 8 or 10.
Tips:
- Choose the right ribs: Baby back ribs are the most popular choice for sweet and sour pork ribs, as they are tender and flavorful. However, you can also use spare ribs if you prefer.
- Trim the ribs: Before cooking, remove any excess fat or membrane from the ribs. This will help the ribs cook evenly and prevent them from becoming tough.
- Marinate the ribs: Marinating the ribs in a flavorful mixture of soy sauce, rice wine, garlic, and ginger will help them absorb flavor and become more tender.
- Cook the ribs slowly: Sweet and sour pork ribs are best cooked slowly over low heat. This will allow the ribs to cook through without becoming dry or tough.
- Make the sauce: The sweet and sour sauce is the key to this dish. Be sure to use a good quality sauce or make your own from scratch.
- Serve the ribs hot: Sweet and sour pork ribs are best served hot, right out of the oven. Garnish with green onions and sesame seeds for a finishing touch.
Conclusion:
Sweet and sour pork ribs are a delicious and easy-to-make dish that is perfect for any occasion. With a little planning and preparation, you can easily create a restaurant-quality meal at home. So next time you're looking for a new and exciting dish to try, give sweet and sour pork ribs a try. You won't be disappointed!
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