These Small Shanghai-Style Sweet & Sour Ribs offer a perfect balance of textures and flavors, featuring crispy, golden-brown pork ribs tossed in a glossy, tangy sauce. The dish combines the rich savory notes of dark soy sauce with the bright acidity of Chinese rice vinegar and the comforting sweetness of sugar. Ideal for family dinners or special gatherings, this recipe delivers a restaurant-quality experience at home. The ribs are cut into bite-sized pieces for easy eating and maximum coating coverage. Serve them warm to enjoy the contrast between the crunchy exterior and tender meat, or at room temperature for a unique textural experience. A classic comfort food that brings authentic Chinese home-style flavor to your table.
Small Shanghai-Style Sweet & Sour Ribs
Description
These Small Shanghai-Style Sweet & Sour Ribs offer a perfect balance of textures and flavors, featuring crispy, golden-brown pork ribs tossed in a glossy, tangy sauce. The dish combines the rich savory notes of dark soy sauce with the bright acidity of Chinese rice vinegar and the comforting sweetness of sugar. Ideal for family dinners or special gatherings, this recipe delivers a restaurant-quality experience at home. The ribs are cut into bite-sized pieces for easy eating and maximum coating coverage. Serve them warm to enjoy the contrast between the crunchy exterior and tender meat, or at room temperature for a unique textural experience. A classic comfort food that brings authentic Chinese home-style flavor to your table.Ingredients
Directions
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Cut pork spareribs across the bone into 1-1/2 inch lengths.
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Rinse ribs thoroughly and pat completely dry with paper towels.
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Heat about 3 cups of peanut oil in a wok over medium-high heat.
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When oil is very hot, add ribs in small batches to avoid overcrowding.
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Fry ribs until brown and crispy on all sides, about 5 minutes per batch.
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Remove fried ribs from wok and drain on paper towels.
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In a small bowl, combine sugar, Chinese rice vinegar, salt, and dark soy sauce; stir until sugar is dissolved.
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Carefully remove the used oil from the wok, leaving a small amount if desired, and return the wok to high heat.
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Pour the vinegar mixture into the hot wok.
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Cook the sauce, stirring constantly, until it thickens and becomes syrupy, about 2-3 minutes.
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Add the fried ribs back into the wok.
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Toss ribs vigorously in the sauce until they are evenly coated.
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Serve immediately while warm, or allow to cool to room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 824.0kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 17.0g85%
- Cholesterol 272.4mg91%
- Sodium 211.1mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- 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
Use peanut oil for frying as it has a high smoke point and neutral flavor. If unavailable, vegetable or canola oil can be substituted.
Ensure ribs are thoroughly dried before frying to prevent oil splattering and to achieve a crispier texture.
Do not overcrowd the wok when frying ribs; cook in batches to maintain oil temperature and ensure even browning.
Chinese rice vinegar provides a distinct fruity acidity. If unavailable, white wine vinegar can be used as a substitute, though the flavor profile will differ slightly.
The sauce should be served while still fluid to coat the ribs well. If it thickens too much upon standing, you can reheat gently with a splash of water.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crispiness, or microwave for convenience.
