Chinese sweet and sour spare ribs

    50 min

    This sweet and sour dish is made with tender and succulent spare ribs. The whole family will love these sticky ribs.

    2 people made this

    Serves: 6 

    • 500g pork spare ribs
    • 2 teaspoons rice wine, divided
    • 2 tablespoons soy sauce
    • 1/4 teaspoon salt
    • 500ml vegetable oil, for deep frying
    • 60g sugar
    • 60ml water
    • 2 teaspoons black vinegar

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Cut ribs into 4cm long pieces. Mix ribs with a teaspoon of rice wine, soy sauce and salt. Marinate for 20 minutes.
    2. Heat oil in a wok or deep pan over medium high heat. When the oil is hot, add ribs and deep fry for about 10 minutes, or until golden and no longer pink in the centre.
    3. Meanwhile, mix sugar with water and the remaining rice wine. Pour into a second wok or frying pan and bring to the boil over medium heat. Add ribs and stir well.
    4. Reduce heat to low and simmer for 5 minutes. Add vinegar. Increase heat to high and stir-fry for 1-2 minutes until the sauce is thickened and the ribs are coated with sauce.

    Black vinegar

    A dark vinegar made of glutinous rice and malt, popular in Chinese cuisine. You may find it in Oriental shops or online. In a pinch, use malt vinegar.

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