Sweet-and-Sour Spareribs
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
Satisface las necesidades del paciente directrices editoriales
- DescargarDescargar
- Compartir
- Idioma
- Debate
These sweet and sour spareribs offer a sophisticated take on a classic takeaway favourite, resulting in tender, succulent meat coated in a rich, glossy glaze. The combination of salty soy sauce, tangy Chinkiang vinegar and warming ginger creates a deeply savoury profile that balances beautifully with the sweetness of the sugar. By parboiling the ribs first, you ensure a clean finish and a melt-in-the-mouth texture that is often missing from quicker cooking methods.
As a high-protein main course, this dish is both satisfying and versatile, making it an excellent choice for a weekend dinner or a special family gathering. The slow-simmering process allows the flavours to penetrate deep into the pork, while the final reduction of the sauce provides a concentrated punch of flavour. Serve these ribs alongside steamed jasmine rice and stir-fried greens for a balanced and comforting homemade meal.
En este artículo:
Seguir leyendo
Ingredients for Sweet-and-Sour Spareribs
900g pork spareribs, well trimmed, cut into single ribs (about 8 to 9 ribs)
180ml water
3 tablespoons sugar
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger, smashed
2 tablespoons soy sauce
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon dark soy sauce
1 tablespoon Chinkiang vinegar or balsamic vinegar
1 tablespoon ketchup
1/2 teaspoons salt
How to make Sweet-and-Sour Spareribs
Place spareribs in pot large enough to hold ribs in single layer. Add enough cold water to cover ribs. Bring to boil, spooning off any foam that rises to surface. Boil 1 minute. Transfer ribs to colander; rinse under cold water. Drain.
Wash and dry same pot. Add 180ml water, sugar, ginger, 2 tablespoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and salt to pot. Stir over medium-high heat until sugar dissolves. Add spareribs to pot, turning to coat with sauce mixture (sauce will not cover ribs). Arrange spareribs in single layer in pot; bring to boil. Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons water as needed to maintain liquid level, about 2 hours. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.
Transfer ribs to platter. Boil sauce in pot until reduced to generous 120ml , about 5 minutes. Pour sauce over spareribs and serve.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
17 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
Pregunte, comparta, conecte.
Explore debates, formule preguntas y comparta experiencias sobre cientos de temas de salud.
¿Se encuentra mal?
Evalúe sus síntomas en línea de forma gratuita
Suscríbase al boletín informativo para pacientes.
Tu dosis semanal de consejos de salud claros y fiables, redactados para ayudarte a sentirte informado, seguro y en control.
Al suscribirte, aceptas nuestra Política de privacidad. Puedes darte de baja en cualquier momento. Nunca vendemos tus datos.