Glossy Sweet and Sour Pork Ribs
糖醋排骨 · jiangsu cuisine · Jiangsu
Chinese sweet and sour ribs balance vinegar and sugar around meaty pork riblets, with a brief fry giving the finished glaze a firm surface to cling to.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If The glaze tastes bitter or sticks in hard patches.: Lower the heat, add a small splash of hot water, and loosen the glaze immediately.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Pork riblets猪小排
21.16 oz — cut into small pieces
2.12 oz
2.54 cup — for frying
0.04 cup
0.04 cup
0.04 cup
0.04 cup
0.71 oz
4.0 slice
0.04 oz
0.14 oz
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Deep-frying ↗
Cook food fully submerged in hot oil for crisp crust and moist interior.
Steps
Cover the ribs and ginger with cold water, bring to a boil, then reduce the heat and blanch for 2 to 3 minutes. Drain and rinse with hot water.
✅ Done when: The surface scum is removed and the ribs are clean.
Watch out: Rinse with hot rather than cold water to avoid a sharp temperature change.
Heat the frying oil to 170°C. Fry the drained ribs for 3 to 5 minutes until lightly golden, then lift them out and drain.
✅ Done when: The rib surfaces are lightly golden and dry.
Watch out: Dry the ribs well before frying to limit splatter.
- 3
Step 34 min
Low heatIn a clean wok over low heat, dissolve the sugar in 50 ml hot water until the syrup turns pale gold.
✅ Done when: The sugar is fully dissolved and the syrup is pale gold, not brown.
Watch out: Dark caramel will make the dish bitter.
- 4
Step 43 min
Medium heatAdd the ribs and toss for 30 seconds. Add the vinegar, light soy, oyster sauce, ketchup, and five-spice, toss again, then add boiling water just to cover.
✅ Done when: The seasonings coat every rib before the water is added.
Watch out: Add hot water carefully to the syrup.
- 5
Step 510 min
Medium heatBring to a boil, add the dark soy, and simmer 5 to 10 minutes if the rib pieces are large. Reduce rapidly until the glaze clings and the pork reaches at least 63°C, then rest 3 minutes.
✅ Done when: The glaze coats the ribs and the meat registers at least 63°C.
Watch out: Stir continuously near the end so the sugar does not burn.
If The glaze tastes bitter or sticks in hard patches.:
Lower the heat, add a small splash of hot water, and loosen the glaze immediately.
- 6
Step 61 min
Off heatTransfer to a plate and finish with toasted sesame seeds.
✅ Done when: The seeds are evenly scattered over the glossy ribs.
Watch out: The glaze is very hot when it leaves the wok.