I love making this dish when I want something that’s both comforting and vibrant. The crispy ribs, coated in a tangy and fruity glaze, are so satisfying and always a hit at the dinner table!
Sweet and Sour Spare Ribs (with Pineapple and Tomato)
I made this sweet and sour ribs recipe with the perfect balance of savory, sweet, and tangy flavors. It’s got crispy fried pork ribs, a glossy sauce, and a refreshing twist from pineapple, tomato, and cucumber. It’s simple, vibrant, and absolutely delicious!
Why you‘ll love this recipe
- The ribs are crispy on the outside and juicy inside.
- The sweet and sour sauce is bright, rich, and full of flavor.
- It’s a beautiful balance of textures with the tender meat, soft pineapple, and crisp veggies.
- No fancy equipment is needed—just your stovetop and a good frying pan.
- It’s restaurant-level delicious, made right at home!
Ingredients:
Main Ingredients:
- 600g pork ribs, cut into 3cm pieces
Marinade:
- 1 tsp Shaoxing wine
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 2 tsp cornstarch
- 1 egg
Fruity Vegetables:
- 1 tomato, diced
- 150g pineapple (about 1/4 of a pineapple), cut into 2cm cubes
- 1/4 cucumber, deseeded and diced
Sweet and Sour Sauce:
- 3 tsp ketchup
- 3 tsp white vinegar
- 2 tsp sugar
- 1 tsp cornstarch
- 80ml water
Others:
- 500ml cooking oil (about 50ml actually used for frying)
- Cornstarch, as needed for coating the ribs
Instructions
- Marinate the Ribs
Place the drained pork ribs in a bowl. Add 1 tsp Shaoxing wine, 1 tsp soy sauce, 1 tsp oyster sauce, 2 tsp cornstarch, and 1 egg. Mix thoroughly with your hands until evenly coated. Cover with plastic wrap and refrigerate for 30 minutes(or 15 minutes at room temperature if short on time).
- Prep the Vegetables
Dice the tomato, pineapple, and cucumber(remove the seeds from the cucumber before dicing).
- Fry the Ribs (Key Step!)
Remove any ginger slices from the marinated ribs. Coat each piece evenly in cornstarch, gently pressing to help it stick. Shake off any excess.
Heat oil in a deep pan to 160°C(medium heat). You’ll know it’s ready when a chopstick inserted into the oil causes small bubbles to form around it.
Fry the ribs on medium-low heat for 5–7 minutes, until golden and cooked through. Remove and drain the oil.
- Make the Sweet and Sour Sauce
In a bowl, combine ketchup, vinegar, sugar, cornstarch, and water. Mix well.
- Stir-Fry and Coat the Ribs
Heat a small amount of oil in a pan. Add diced tomato and cook until it releases juice. Pour in the sweet and sour sauce and bring it to a simmer until thickened.
Add the fried ribs, pineapple, and cucumber. Toss everything together quickly, stir-frying for about 1 minute until evenly coated. Serve hot.
Frequently Asked Questions
Can I make this ahead of time?
You can marinate the ribs ahead, but for the best texture, fry and stir-fry them just before serving.
Can I use canned pineapple?
Yes! Just make sure to drain it well so the sauce doesn’t get watery.
What‘s a good substitute for Shaoxing wine?
You can use dry sherry or skip it entirely if needed—it helps remove any gaminess from the ribs.
Is this dish spicy?
No, it’s tangy and sweet with no heat. But you can add chili flakes if you like a spicy kick.
Sweet and Sour Ribs with Pineapple – Just Like Takeout!
These crispy pork ribs are coated in a glossy sweet and sour sauce with pineapple, tomato, and cucumber. Easy to make at home with everyday ingredients—better than takeout!
Ingredients
Main Ingredients:
- 600 g pork ribs cut into 3cm pieces
Marinade:
- 1 tsp Shaoxing wine
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 2 tsp cornstarch
- 1 egg
Fruity Vegetables:
- 1 tomato diced
- 150 g pineapple about 1/4 of a pineapple, cut into 2cm cubes
- 1/4 cucumber deseeded and diced
Sweet and Sour Sauce:
- 3 tsp ketchup
- 3 tsp white vinegar
- 2 tsp sugar
- 1 tsp cornstarch
- 80 ml water
Others:
- 500 ml cooking oil about 50ml actually used for frying
- Cornstarch as needed for coating the ribs
Instructions
Marinate the Ribs
- Place the drained pork ribs in a bowl. Add 1 tsp Shaoxing wine, 1 tsp soy sauce, 1 tsp oyster sauce, 2 tsp cornstarch, and 1 egg. Mix thoroughly with your hands until evenly coated. Cover with plastic wrap and refrigerate for 30 minutes(or 15 minutes at room temperature if short on time).
Prep the Vegetables
- Dice the tomato, pineapple, and cucumber(remove the seeds from the cucumber before dicing).
Fry the Ribs (Key Step!)
- Remove any ginger slices from the marinated ribs. Coat each piece evenly in cornstarch, gently pressing to help it stick. Shake off any excess.
- Heat oil in a deep pan to 160°C(medium heat). You'll know it's ready when a chopstick inserted into the oil causes small bubbles to form around it.
- Fry the ribs on medium-low heat for 5–7 minutes, until golden and cooked through. Remove and drain the oil.
Make the Sweet and Sour Sauce
- In a bowl, combine ketchup, vinegar, sugar, cornstarch, and water. Mix well.
Stir-Fry and Coat the Ribs
- Heat a small amount of oil in a pan. Add diced tomato and cook until it releases juice. Pour in the sweet and sour sauce and bring it to a simmer until thickened.
- Add the fried ribs, pineapple, and cucumber. Toss everything together quickly, stir-frying for about 1 minute until evenly coated. Serve hot.
Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.
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