Best Sweet Sour Pork Ribs Recipes

SWEET & SOUR PORK RIBS

Steps:

• In a small saucepan, combine brown sugar and flour. Stir in the vinegar, water, soy sauce, ketchup and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened., Place ribs in a 5-qt. slow cooker. Top with sauce. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. Serve ribs with sauce.

MARY'S SWEET AND SOUR SPARE RIBS OR PORK CHOPS

Steps:

• Cut meat up, and place in a large roasting pan. You can use as much meat as you want to cover the bottom of the roaster.
• Cook for 45 minutes at 375 degrees. Drain off fat. Salt and pepper the meat.
• Combine water, ketchup, vinegar, brown sugar and chili powder; pour over the meat and bake for 1 1/2 hours.
• When cooked thicken with 2 tbsp of cornstarch.(I mix the cornstarch with a little water and then pour it in the sweet and sour mixture, its a little easier).

TANGCU PAIGU (CHINESE SWEET AND SOUR PORK RIBS)

Steps:

• Separate the ribs if the butcher hasn't already done so. They should be roughly bite-size.
• Marinate ribs with wine and soy sauce for 30 minutes.
• Remove ribs from marinade, reserving marinade for later.
• Heat peanut oil (about 6 cups) in wok until it's almost smoking.
• Deep fry ribs for 2 minutes, remove from oil with slotted spoon, reheat oil, and fry for another 1/2 minute until brown. (This is Pei Mei's method. Bruce Cost recommends deep-frying for 5-8 minutes.) Remove ribs from oil.
• Pour oil out of wok into a heatproof bowl (stainless steel or glass). (Once it's cool, you can strain it into glass jar for next time).
• To soy sauce marinade, add sugar, vinegar, corn starch mixture, sesame oil, and green onion to make sweet-sour sauce.
• Heat one tablespoon of oil in the wok, pour in the sweet-sour sauce, and boil and stir until thickened.
• Throw ribs into the wok with the sauce, and stir to coat thoroughly.
• Serve on a platter, hot or at room temperature.
• As the sole meat dish, this is enough for 2-3 people, but as part of a full meal with a variety of dishes, it serves up to 8 or 10.

SLOW-COOKED PORK RIBS WITH SWEET AND SOUR SAUCE

Steps:

• At least a day before serving, in a large saucepan, stir tomato sauce with orange juice, onion, celery, vinegar, honey and ginger.
• Bring to a boil, stirring occasionally, over high heat. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally to develop flavour, about 1 hour.
• Stir often near end of cooking. Cool slightly then puree.
• Working in batches, purée in a blender and pour into bowl or jar.
• Cover and refrigerate at least overnight or up to 3 days.
• Meanwhile, slice pork into four-rib portions and place in a very large bowl.
• Finely chop or mince garlic. Finely chop jalapeño including seeds.
• Place garlic and jalapeños in a small bowl.
• Stir in oil, paprika and salt. Rub over ribs. Cover and refrigerate overnight.
• About 3 hours before serving, preheat oven to 375F (190C).
• Place ribs in a very large roasting pan. Pour sauce overtop. Turn to evenly coat. It's ok if ribs overlap.
• Cover tightly with foil. Bake in centre of oven for 1 1/2 hours. Remove and discard foil. Turn ribs, spooning sauce overtop. Continue baking, turning ribs occasionally and basting, until very tender, from 1 to 11/2 hours.
• Remove pan to a heatproof surface. Place ribs on a platter. Spoon sauce in pan over ribs.
• For the ultimate comfort dinner, serve with baked or mashed potatoes and corn.

FINGER LICKING SWEET AND SOUR PORK RIBS - COOKING WITH LEI

Steps:

• Parboiling - Bring water to a boil in a sauce pan. Put the pork ribs into saucepan and boil for 5 minutes. Discard the hot water and wash the gunk off the pork ribs with cold water.
• Pan frying-- Heat the oil, ginger and pork ribs over medium heat, when it starts sizzling, add the sugar, stir fry until pork ribs are lightly brown.
• Braising - Add soy sauce, 3 tablespoon vinegar, rice wine and water(about 1.5 cups) to cover the pork ribs. Lower heat to a simmer, cover with a lid, and continue braising for about 60 minutes.
• Caramelizing - Turn to high heat, take the cover off and let liquid evaporate and thicken. Add 1/2 tablespoon vinegar, turn and mix the pork ribs until the sauce is browned and sizzling.

SWEET-AND-SOUR PORK RIBS

Steps:

• Season the pork ribs: In a medium bowl, whisk together the: •2 tablespoons soy sauce •Beaten egg Then whisk in the: •½ cup cornstarch Add the: •Spareribs Use tongs to turn the spareribs over in the sauce to evenly coat both sides. 2. To a large skillet set over medium-high heat, add the: •2 cups canola oil Once the oil shimmers, after about 2½ minutes, carefully add: •Half of the seasoned spareribs Fry until they are golden and crispy on both sides, using tongs to turn occasionally, 2 to 3 minutes on each side. Transfer the ribs to a large paper-towel-lined plate and repeat with the: •Remaining 6 spareribs Season with the: •1½ teaspoons kosher salt •1 teaspoon freshly ground black pepper 3. Make the sweet-and-sour sauce: In a medium bowl, whisk together the: •½ cup pineapple juice •¼ cup white vinegar •¼ cup sugar •¼ cup ketchup •2 tablespoons soy sauce •1½ tablespoons cornstarch 4. Finish the dish: To a large, clean skillet set over medium heat, add the: •3 tablespoons canola oil When it starts to shimmer, after about 1½ minutes, add the: •Very finely chopped garlic •Very finely chopped ginger •Very finely chopped scallion whites Cook until well browned, about 1 minute. Add the: •Finely chopped onion •Finely chopped red bell pepper •Finely chopped green bell pepper Cook until the onions become lightly golden and translucent, about 4 minutes. Then stir in the: •¾ cup pineapple chunks Cook to warm the pineapple, about 1 minute. Add the: •Sweet-and-sour sauce Bring to a boil and reduce to a simmer for 2 minutes, until the flavors are well combined. Taste and adjust the seasoning with salt and pepper, if necessary. Add the: •Fried pork ribs •Very finely chopped scallion greens Turn to coat the ribs in the sweet-and-sour sauce and serve.