This classic Shanghai-style dish transforms humble pork spareribs into a crispy, addictive snack. The ribs are deep-fried until golden and crunchy, then tossed in a vibrant, glossy sauce made from sugar, rice vinegar, and dark soy sauce. The result is a perfect balance of sweet, sour, and savory flavors with a delightful textural contrast between the crunchy exterior and tender meat. It’s an excellent choice for appetizers, party platters, or a flavorful side dish that brings authentic Chinese home-style cooking to your table.
Small, Shanghai-Style Sweet & Sour Ribs
Description
This classic Shanghai-style dish transforms humble pork spareribs into a crispy, addictive snack. The ribs are deep-fried until golden and crunchy, then tossed in a vibrant, glossy sauce made from sugar, rice vinegar, and dark soy sauce. The result is a perfect balance of sweet, sour, and savory flavors with a delightful textural contrast between the crunchy exterior and tender meat. It&# 226;ÂÂs an excellent choice for appetizers, party platters, or a flavorful side dish that brings authentic Chinese home-style cooking to your table.Ingredients
Directions
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Cut pork spareribs across the bone into 1.5-inch lengths. Rinse thoroughly and pat completely dry with paper towels.
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Heat about 3 cups of peanut oil in a wok or deep pot over medium-high heat until very hot (around 350ðF/175ðC).
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Fry the ribs in small batches to avoid overcrowding, cooking until brown and crispy, about 5 minutes per batch.
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Remove fried ribs from the oil and place on a wire rack or paper towels to drain excess oil.
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In a small bowl, combine sugar, Chinese rice vinegar, salt, and dark soy sauce. Stir until the sugar begins to dissolve.
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Carefully pour out most of the frying oil from the wok, leaving about 1 tablespoon behind. Return the wok to high heat.
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Pour the vinegar mixture into the hot wok. Cook, stirring constantly, until the mixture bubbles and becomes syrupy, about 1-2 minutes.
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Add the fried ribs back into the wok. Toss quickly and vigorously to coat all pieces evenly in the glossy sauce.
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Transfer to a serving plate. Serve warm or at room temperature.
Nutrition Facts
- Amount Per Serving
- Calories 824.0kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 17.0g85%
- Cholesterol 272.4mg91%
- Sodium 211.1mg9%
- Total Carbohydrate 15.0g5%
- Dietary Fiber 0.0g0%
- Sugars 14.0g
- Protein 91.9g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure ribs are completely dry before frying to prevent oil splattering and to achieve maximum crispiness.
Use Chinese rice vinegar for the authentic mild acidity; white vinegar can be substituted but may be sharper.
Dark soy sauce adds color and a slight molasses flavor; do not substitute with light soy sauce if you want the traditional look and depth.
For extra crispiness, you can double-fry the ribs: fry once at 300ðF, rest for 5 minutes, then fry again at 375ðF before glazing.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore crispiness; microwaving will make them soggy.
