Sweet and Sour Pork Ribs are a beloved Chinese-American favorite, featuring crispy pork ribs coated in a tangy, glossy sauce that perfectly balances sweet and sour flavors. This classic dish highlights the contrast between the crunchy exterior of the fried ribs and the vibrant, flavorful sauce enriched with hints of garlic, ginger, and fresh ingredients like bell pepper and pineapple. The result is a comforting and indulgent meal that pairs wonderfully with steamed rice or noodles, offering a satisfying blend of textures and a burst of bold flavors in every bite.
Ingredients:
For the Pork Ribs:
- 1.5 lbs (700g) pork spare ribs, cut into small sections
- 1/2 tsp salt
- 1/4 tsp white pepper powder
- 2 tbsp cornstarch + 3 tbsp (for coating)
- 1 egg white (optional, for extra tenderness)
- 1–2 tbsp water (if using egg white)
- Vegetable oil, for frying
For the Sweet and Sour Sauce:
- 1 tbsp cooking oil
- 2 cloves garlic, finely chopped
- 1 tbsp ginger, finely chopped
- 1/2 red bell pepper, diced (optional, for sweetness and color)
- 1/2 cup pineapple chunks (optional, for a refreshing twist)
- 3–4 tbsp ketchup
- 2 tbsp rice vinegar or cider vinegar
- 2 tbsp sugar (adjust to taste)
- 1/4 cup water (adjust for desired sauce consistency)
- Cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water), as needed for thickening
Note: Adjust the sweetness and sourness according to your personal preference.
Instructions:
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Prepare the Pork Ribs:
- Pat the pork ribs dry with paper towels. In a bowl, mix together salt, white pepper powder, and 2 tbsp of cornstarch. Add the pork ribs and toss to coat evenly.
- If using egg white, beat it lightly with 1–2 tbsp of water until frothy. Pour over the pork ribs and toss to coat. Let it marinate for about 15–20 minutes.
- Sprinkle an additional 3 tbsp of cornstarch over the ribs and toss to coat well, ensuring each piece is evenly covered. This helps form a crispy crust when fried.
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Fry the Pork Ribs:
- Heat enough vegetable oil in a deep frying pan or wok over medium-high heat until hot (about 350°F or 175°C).
- Carefully add a few pieces of pork ribs at a time and fry until golden brown and crispy, about 3–4 minutes per batch.
- Remove the ribs with a slotted spoon and drain on paper towels. Repeat until all the ribs are fried.
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Make the Sweet and Sour Sauce:
- In a clean pan, heat 1 tbsp of cooking oil over medium heat. Add the chopped garlic and ginger and stir-fry until fragrant, about 30 seconds to 1 minute.
- Add the diced red bell pepper and pineapple chunks (if using), stir-frying for another minute until slightly softened.
- Stir in the ketchup, rice vinegar, sugar, and water. Bring the mixture to a boil, then reduce the heat to low and simmer for about 2–3 minutes, stirring occasionally, until the sauce thickens slightly.
- To further thicken the sauce, stir in the cornstarch slurry a little at a time until the desired consistency is achieved. Continue to cook for another minute until the sauce thickens and becomes glossy.
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Combine and Serve:
- Add the fried pork ribs to the sauce and toss gently to coat evenly. Cook for another 1–2 minutes over low heat, until the ribs are heated through and well-coated with the sauce.
- Serve immediately, garnished with chopped green onions or sesame seeds if desired.
Enjoy your homemade Sweet and Sour Pork Ribs!
