{"id":4739,"date":"2026-03-02T10:26:31","date_gmt":"2026-03-02T15:26:31","guid":{"rendered":"http:\/\/104.236.198.25\/?p=4739"},"modified":"2026-03-02T10:26:33","modified_gmt":"2026-03-02T15:26:33","slug":"sweet-and-sour-pork-ribs","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/sweet-and-sour-pork-ribs\/","title":{"rendered":"Sweet and Sour Ribs (\u7cd6\u918b\u5c0f\u6392)"},"content":{"rendered":"\n

These easy 20 minute sweet and sour pork ribs (\u7cd6\u918b\u5c0f\u6392) are a classic Shanghainese appetizer that is great to share on game days or birthday parties. I make my recipe with small riblets browned in melted sugar and finished in a sticky sauce of Chinkiang vinegar, soy sauce, and caramelized sugar.<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

Tang cu xiao pai (\u7cd6\u918b\u5c0f\u6392) is a famous dish from Shanghai cuisine<\/a> where small pork ribs are fried in melted sugar until golden and crispy, then coated in a thin sticky sweet and sour glaze. Unlike Western style sweet and sour recipes that uses ketchup, this authentic version builds all its flavor from Chinkiang vinegar, soy sauce, and caramelized sugar.<\/p>\n\n\n\n

I first tried tang cu xiao pai<\/em> at a neighborhood restaurant in Shanghai and could not stop eating them. When I figured out the melted sugar technique at home, I started making a double batch every time because the first plate disappears in minutes. Now it is my favorite quick 20 minutes recipe to make without a long list of ingredients.<\/p>\n\n\n\n

These ribs are always the first thing to go when I bring them to a potluck or a game day gathering. My friends keep asking me for the recipe and are surprised when I tell them it only takes 3 sauce ingredients. I hope you give these sweet and sour ribs a try and watch them vanish from the plate.<\/p>\n\n\n\n

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Ingredients<\/h2>\n\n\n\n

My sweet and sour ribs recipe keeps the ingredient list short, which is part of what makes it so easy to pull off on a busy day. Here is what I use:<\/p>\n\n\n\n

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For Boiling the Ribs<\/h3>\n\n\n\n

I use spare ribs cut into small single bone pieces so they brown evenly in the melted sugar. Shaoxing wine, sliced ginger, green onion whites, star anise, and dried chili peppers go into the pot to flavor the ribs and remove any gamey taste during blanching.<\/p>\n\n\n\n

For the Stir Fry<\/h3>\n\n\n\n

Chinkiang vinegar<\/a> and soy sauce<\/a> are the tangy, savory foundation of the glaze. The sugar plays a double role: 2 tablespoons go into the oil for the melted sugar browning step and 1 tablespoon gets mixed into the sauce. I use peanut oil to melt the sugar evenly, and sliced garlic goes in right before the sauce for extra fragrance.<\/p>\n\n\n\t\t

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The Melted Sugar Technique<\/h2>\n\n\n\n

Chao tang shai<\/em> (\u7092\u7cd6\u8272) is a traditional Chinese cooking technique where sugar is melted in oil to create a caramelized coating on meat, giving it a golden color, light crunch, and subtle sweetness that you cannot achieve by browning in oil alone. It is widely used in Chinese stir fries<\/a> and braised dishes<\/a> like red braised pork<\/a>, and it is the technique that sets these sweet and sour ribs apart from versions that skip this step.<\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\n\n\n

How to Make<\/h2>\n\n\n\n

1. Blanch the ribs:<\/strong> Add the pork ribs to a large pot and cover with cold water. Add the Shaoxing wine, ginger, green onion whites, star anise, and dried chili peppers. Cover and bring to a boil over medium high heat. Uncover and cook for 5 minutes, skimming the foam from the surface. Transfer the ribs to a colander to drain. Save the broth for soup if you like.<\/p>\n\n\n\n

2. Mix the sauce:<\/strong> Combine the Chinkiang vinegar, light soy sauce, and 1 tablespoon of sugar in a small bowl. Set aside.<\/p>\n\n\n\n

3. Melt the sugar:<\/strong> Add the peanut oil to a large nonstick skillet, then carefully sprinkle the remaining 2 tablespoons of sugar so it spreads into a thin layer in full contact with the oil. Cook over medium heat, swirling the pan occasionally to help the sugar dissolve evenly. Watch carefully as the color turns from clear to pale yellow to golden.<\/p>\n\n\n\n

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4. Brown the ribs:<\/strong> When most of the sugar turns golden, carefully add the blanched ribs to the pan. Stir constantly to coat the ribs with the melted sugar. Continue stirring until the ribs turn a reddish golden brown, about 1 to 2 minutes. Transfer the ribs to a plate.<\/p>\n\n\n\n

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5. Remove excess oil:<\/strong> Pour the oil into a bowl and wipe the pan clean with paper towels. Add back 2 teaspoons of oil.<\/p>\n\n\n\n

6. Cook the aromatics and sauce:<\/strong> Turn the heat to medium high. Add the sliced garlic and stir a few times until fragrant. Pour in the vinegar mixture and cook, stirring until the sauce has reduced by half and thickened.<\/p>\n\n\n\n

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7. Combine:<\/strong> Add the ribs back to the pan and stir to coat them entirely in the sauce. <\/p>\n\n\n\n

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8. Serve:<\/strong> Transfer to a plate and garnish with sliced green onions. Serve hot or at room temperature.<\/p>\n\n\n\n

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Key Cooking Tips to Consider<\/h2>\n\n\n\n

Do not stir the sugar too much while melting:<\/strong> Stirring causes the sugar to crystallize instead of melting smoothly. I swirl the pan instead and only use a spatula to spread the sugar if it is unevenly distributed.<\/p>\n\n\n\n

Use a nonstick pan for the sugar step:<\/strong> A carbon steel or cast iron wok reacts with the vinegar in the sauce, which damages the seasoning. If you do have a wok, it\u2019s very likely that it\u2019s a flat-bottomed wok. In that case, it doesn\u2019t help with the melted sugar process that much (I\u2019ve tested it).<\/p>\n\n\n\n

Watch the sugar color carefully:<\/strong> The sugar goes from golden to burnt very quickly. I lower the heat if one area is turning color faster than the rest. Once most of the sugar is golden, I add the ribs immediately.<\/p>\n\n\n\n

Remove the excess oil before adding the sauce:<\/strong> If too much oil stays in the pan, the sauce will not thicken properly. I pour out the oil and wipe the pan clean so the sauce reduces into a sticky glaze.<\/p>\n\n\n\n

Save the blanching broth:<\/strong> The broth from boiling the ribs is full of flavor from the ginger, star anise, and Shaoxing wine. I strain it and use it as a soup base for winter melon meatball soup<\/a> or simple noodle soups.<\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\n\n\n

Serving Suggestions<\/h2>\n\n\n\n

I serve these ribs as an appetizer before a bigger meal, stacked on a plate with the glaze dripping down the sides. On weeknights I make them the main dish with a bowl of steamed rice<\/a> and any Chinese vegetable stir fry recipes<\/a>. My husband eats them at room temperature as a snack, which works just as well since the glaze stays sticky even after cooling.<\/p>\n\n\n\n

For a full Shanghainese spread, I pair these ribs with Yang Zhou fried rice<\/a> and my easy rice cake stir fry<\/a>. When I want a lighter contrast, I add a bowl of Chinese fish soup<\/a> on the side. They also go well alongside air fryer garlic ribs<\/a> if you want to offer two different rib styles at a party table.<\/p>\n\n\n\n

Frequently ask questions<\/h2>\n\n\n\t\t
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What type of pork ribs should I use?<\/h3>\t\t\t\t
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I use spare ribs cut into 2 inch single bone sections. Spare ribs have a thinner layer of meat than baby back ribs, which cooks through faster and absorbs the sugar coating better. I find this cut at Asian markets, especially Chinese and Korean grocery stores like H Mart.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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Can I skip the blanching step?<\/h3>\t\t\t\t
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I do not recommend it. Blanching removes the gamey taste and partially cooks the interior so the ribs only need a short time in the sugar. Skipping this step leaves the meat tasting off and undercooked in the center.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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How do I store and reheat these ribs?<\/h3>\t\t\t\t
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I store the ribs in an airtight container in the fridge for up to 3 days. I reheat them in a skillet over medium heat, adding a splash of water to loosen the glaze. The microwave works but the caramelized coating loses its crunch.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n

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Chinese Cooking Made Easy<\/h2>

Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

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