Sweet-and-Sour Spareribs

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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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.

Ingredients for Sweet-and-Sour Spareribs

900g pork spareribs, well trimmed, cut into single ribs (about 8 to 9 ribs)
180ml de água
3 colheres de sopa de açúcar
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger, smashed
2 colheres de sopa de molho de soja
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 colher de sopa de molho de soja escuro
1 tablespoon Chinkiang vinegar or balsamic vinegar
1 colher de sopa de ketchup
1/2 colher de chá de sal

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.