Sweet Sour Spare Ribs

April 16, 2013 / By Foodland

Sweet Sour Spare Ribs

Adapted from a traditional Chinese recipe, these Sweet and Sour Spare Ribs are a hearty local favorite that will be a hit at your next potluck!
Course Dinner, Main Course
Cuisine Beef
Servings 6 Servings


  • 4 pounds Pork Spareribs or Pork Rib Tips cut into 2 inch pieces
  • 0.666667 cup apple cider vinegar
  • 1.5 cups water
  • 2 teaspoons Salt
  • 1 cup dark brown sugar
  • 0.25 cup soy sauce
  • 6 cloves garlic, minced
  • 2 tablespoons ginger(finely minced)
  • 0.25 cup Chinese fermented black beans, rough chopped
  • 20 ounces can pineapple chunks
  • 1 cup daikon, peeled, cut long ways into quarters, then sliced 1/8 inch thick.
  • flour for dredging spareribs
  • oil for frying
  • 3 tablespoons cornstarch
  • 2.5 tablespoons water


  1. Cut spareribs into 1.5"-2" pieces or have your butcher cut the ribs for you.
  2. Dredge spareribs in flour and brown them in a thick gauge pot large enough to hold all the ribs. For best results, brown the ribs in small batches.
  3. When all ribs are browned, place spareribs back into pan and add in the cider vinegar, water, salt, sugar, soy sauce, garlic, ginger and Chinese black beans. Bring to a boil then simmer gently until the ribs are tender, approximately 1- 1 ½ hours.
  4. Add pineapple chunks with juice into pan and sliced daikon and cook until the daikon is tender.
  5. Combine cornstarch with water and add to pan. Bring sauce to a full boil to properly thicken the cornstarch.


This dish is best when cooked a day in advance.
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