This is the way my mom makes Chinese Sweet and Sour Spare Ribs (aka "Tang Cu Pai Gu" 糖醋排骨) ! It's a very tasty dish that goes very well with white rice. If you're looking for the American sweet and sour pork version, this is not yet, but this is just as tasty, if not more!
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What are spare ribs?
Spare ribs are pork! Spare ribs are very popular in Chinese and Asian cuisine and in Mandarin Chinese, it is called "Pai Gu" 排骨. Beef ribs are known as short ribs.
Spare ribs are called spare ribs because it comes from the German word Rippenspeer, which translates to "Spear Ribs". It was called this because it was traditionally roasted on a spear!
How many pounds of spare ribs per person?
It is a rule of thumb to get about ¾ lb to 1 lb of pork spare ribs per person. That's about 2-3 ribs. Of course if you are eating it with lots of rice and other dishes (family / chinese style) you could end up eating less. The rule of thumb is good for planning purposes though.
What goes with sweet and sour spare ribs?
For this sweet and sour spare ribs, I recommend serving with rice of course. For veggies, I recommend something a little lighter, in order to balance out the heaviness of the sweet and sour ribs.
Some ideas include my Stir Fry Asparagus with Garlic, Shanghai Bok Choy Stir Fry with Garlic or Stir Fry Napa Cabbage with Dried Shrimp!
How to make Sweet and Sour Spare Ribs (Step by Step)
There are many ways to make this dish, and this is the way we make it at my home!
Ingredients
- 1 pound spare ribs
- Water, as needed
- 2 tablespoons cooking oil
- 2 tablespoon brown sugar
- 5 cloves garlic, smashed
- 2 tablespoons michiu
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoon rice vinegar or black vinegar
- 2 red chili peppers, chopped
- 2 stalks of green onions, cut 1 inch pieces
Instructions
Place spare ribs in a pot and fill with water. Bring water to a boil for about 2 minutes, and then remove spare ribs from water. Throw out the water with impurities.
In a wok or cooking pan, heat cooking oil, garlic and brown sugar on low heat, stir fry for about a minute while the sugar melts.
Add spare ribs to the woke/pan. Add light soy sauce, dark soy sauce, michiu, vinegar, and red chili pepper. Stir to mix well.
Now add hot water to the pan, just enough to cover the spare ribs. Turn heat on high, and cover. Once it starts to boil, bump down the heat to medium low to let it simmer for about 30 mins to 45 mins or until meat is tender and the water and sauce has been reduced. During this, stir occasionally and while you're at it you can check how the reduction of the sauce is going.
Add green onions, mix well, turn off the heat, and serve!
Storage & Reheat
- Refrigerator: Store cooled ribs with sauce in an airtight container for up to 3-4 days.
- Freezer: Freeze in portions with sauce for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium-low heat until heated through, adding a splash of water if the sauce has thickened too much. You can also microwave in 30-second bursts, covered, to prevent splattering.
FAQ
What are spare ribs?
Spare ribs are pork ribs, very popular in Chinese and Asian cuisine. In Mandarin, they're called "Pai Gu" 排骨. Beef ribs are known as short ribs.
How many pounds of spare ribs per person?
Plan for ¾ to 1 pound per person (about 2-3 ribs each). If serving with rice and several dishes family-style, you can get away with less.
What goes well with sweet and sour spare ribs?
Since the ribs are rich and flavorful, pair with something light and fresh. Try:
- Stir Fry Asparagus with Garlic
- Shanghai Bok Choy Stir Fry with Garlic
- Stir Fry Napa Cabbage with Dried Shrimp
Sweet and Sour Spare Ribs Recipe
These Chinese Sweet and Sour Spare Ribs (糖醋排骨) are tender, juicy pork ribs simmered in a tangy-sweet sauce with soy sauce, vinegar, and garlic. A classic homestyle dish, this recipe is rich, flavorful, and perfect served with steamed white rice.
Ingredients
- 1 lb spare ribs
- Water, as needed
- 2 tablespoon cooking oil
- 2 tablespoon brown sugar
- 5 cloves garlic, smashed
- 2 tablespoon michiu (rice cooking wine)
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoon rice vinegar (or black vinegar)
- 2 red chili peppers, chopped
- 2 stalks green onions, cut into 1-inch pieces
Instructions
- Blanch the ribs – Place spare ribs in a pot, cover with water, and bring to a boil for 2 minutes. Remove ribs and discard the water with impurities.
- Caramelize – In a wok or pan, heat oil, garlic, and brown sugar on low. Stir fry for ~1 minute until the sugar melts.
- Season and simmer – Add ribs, soy sauces, michiu, vinegar, and chili pepper. Stir well. Add enough hot water to cover ribs, bring to boil, then reduce to medium-low. Cover and simmer 30–45 minutes, stirring occasionally, until ribs are tender and sauce is reduced.
- Finish – Add green onions, stir, and serve hot with rice.
Notes
- Use either Chinese black vinegar or rice vinegar—black vinegar gives a deeper, more complex flavor.
- Blanching the ribs first helps remove impurities and keeps the sauce clear.
- Adjust sweetness by adding a little more or less brown sugar to taste.
- If the sauce reduces too much, add a splash of hot water and simmer to loosen it back up.
- For extra flavor, you can add star anise or a small piece of ginger during the simmer.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 466Total Fat: 34gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 92mgSodium: 848mgCarbohydrates: 20gFiber: 1gSugar: 16gProtein: 20g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.
More Delicious Pork Recipes!
Craving more tasty pork dishes? Here are a few favorites from the blog:
- Chinese Steamed Spare Ribs with Black Beans (豉汁蒸排骨): These ribs are marinated, lightly browned, then steamed with fermented black beans (douchi) for deep umami flavor.
- Savory Ground Pork with Napa Cabbage: A comforting stir fry made with ground pork simmered in soy sauce and rice wine, with tender napa cabbage that soaks up all the flavor.
- Broccoli Pork Stir Fry: Succulent pork cooked with crisp broccoli in a flavorful stir fry sauce for an easy weeknight dinner.
- Taiwanese Pork Chop: Pork chops marinated, lightly coated, and pan-fried until golden brown and juicy inside - a Taiwanese classic.
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Duncan Edwards says
This dish looks tumaceous, zestful and yummy😛