Sweet Sour Ribs Recipe

Let me tell you, this pork ribs recipe is my go-to because it’s like a flavor bomb of sweet, tangy, and savory goodness that makes my taste buds do a happy dance. Plus, there’s something so satisfying about that moment when the tender meat practically falls off the bone, all while I bask in the delicious aroma filling my kitchen.

I adore constructing meals that deliver both flavor and health benefits, and these Sweet Sour Ribs do just that. Composed of 2 lbs of pork ribs, they are the kind of hunk that delivers a protein-rich meal.

The combination of rice vinegar, brown sugar, and pineapple juice offers an almost decadent sweetness, while soy sauce and ginger bring the dish back to earth with their umami and sharpness.

Ingredients

Ribs: Protein-packed, they provide the rich, savory base for the dish.

Rice vinegar: Contributes a sharp sourness that balances out the sweetness.

Brown sugar lends a sweet caramel flavor and glaze to the dish.

Ketchup: Sweet and sour flavors and acidity provide the necessary depth.

Soy sauce: Contributes umami and a slight saltiness.

Juice of pineapple: Adds natural sweetness and a touch of the tropics.

The powerful, aromatic flavor profile comes from garlic.

Ginger: Imparts warmth and a slight spiciness that complements the tang.

Ingredient Quantities

• 2 lbs pork ribs
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons vegetable oil
• 1/2 cup rice vinegar
• 1/3 cup brown sugar
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 cup pineapple juice
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Instructions

1. Pork ribs need seasoning. I apply salt and black pepper. I rub it in, using a little elbow grease, as I like to do when preparing meat for the grill. Even though the seasoning on this rib is very basic, the combinations of flavors in the sauces and mops that I will use after the ribs have had a couple of hours in the smoke make this rib a truly tasty dish.

2. In a large pan, over medium-high heat, warm the vegetable oil. Add the ribs and brown them on all sides, about 5-7 minutes. Remove and set aside.

3. The rice vinegar, brown sugar, ketchup, soy sauce, garlic, ginger, and pineapple juice are added to the same pan. Stir these ingredients together and bring them to a simmer.

4. Put the browned ribs back into the pan and turn them in the sauce until they are thoroughly coated. Decrease the temperature to low.

5. Place the lid on the pan and let the ribs gently simmer for 45-60 minutes, turning occasionally, until the meat is tender and the flavors meld together.

6. In a small bowl, combine the cornstarch with cold water to make a slurry.

7. Take the ribs from the pan and put them aside.

8. Whisk the cornstarch mixture into the sauce. Turn the heat up to medium and cook, stirring constantly, until the sauce thickens.

9. Return the ribs to the pan, and turn them to coat thoroughly with the thickened sauce.

10. The ribs are served hot, garnished with sliced green onions and sesame seeds. Enjoy!

Equipment Needed

1. Large pan with lid
2. Tongs
3. Small bowl
4. Whisk
5. Measuring cups
6. Measuring spoons
7. Knife
8. Cutting board

FAQ

• Q: Can I use a different type of vinegar instead of rice vinegar?You can use apple cider vinegar or white vinegar as a substitute, but it may slightly alter the flavor profile.
• Q: How can I make the ribs spicier?A: You can add some chili flakes or a tablespoon of hot sauce to the sauce mix for a spicier kick.

• Q: Is there an alternative to pineapple juice?Using orange juice instead is possible, but it will change the overall flavor profile a bit.
• Q: Can I prepare this recipe in an oven?B: Yes, you can cook the ribs in an oven set to 350°F (175°C). Cover with foil, and bake for approximately 60-75 minutes. For the last 10-15 minutes, do not cover and bake to caramelize the sauce.
• Q: Can I use beef ribs instead of pork?Q: Can you use beef ribs for this recipe, and do you need to adjust anything for them?

  A: Yes, you can use beef ribs, but you may need to adjust the cooking time because beef ribs might take longer to become tender.

• Q: How can I make this recipe gluten-free?A: Use gluten-free soy sauce or tamari as a substitute for regular soy sauce to make the recipe gluten-free.
• Q: Can this dish be made ahead of time?Q: Can I prepare the ribs the day before?

Substitutions and Variations

Substitutes for rice vinegar include apple cider vinegar or white vinegar.
Honey or maple syrup can replace brown sugar, but you should adjust to taste because they are much sweeter.
Tomato paste combined with a dash of sugar and some vinegar can stand in for ketchup.
Soy sauce: Good substitutes for soy sauce are tamari and coconut aminos.
Pineapple juice can be replaced by orange juice or apple juice.

Pro Tips

1. Marinate Ahead of Time If possible, season the ribs with salt and pepper and let them marinate for a few hours or even overnight in the refrigerator. This will enhance the flavor, making the ribs even more savory and delectable.

2. Brown Well for Flavor When browning the ribs, ensure they achieve a deep golden color on all sides. This Maillard reaction adds a depth of flavor to the ribs and enriches the overall aroma.

3. Balance the Sauce Taste the sauce before adding the ribs back in. Adjust the sweetness or acidity to your preference by adding a little more brown sugar or rice vinegar as needed.

4. Low and Slow Cooking Keep the heat low when simmering the ribs to ensure the meat becomes tender without drying out. This slow cooking allows the flavors to infuse deeply into the meat.

5. Rest Before Serving After cooking, allow the ribs to rest for a few minutes before serving. This helps the juices redistribute within the meat, making for a juicier, more flavorful bite.