published Sep 17, 2021, updated Sep 03, 2024 Sweet and sour ribs hit the right balance of the five defining flavors of cooking. There’s a touch of sweetness from the fruity jam, sour tanginess from ketchup and vinegar, some slight bitterness from a variety of earthy Chinese spices, a dash of salt, and the natural savory flavors in the pork itself. After cooking low and slow, these tender sweet and sour pork ribs are broiled to develop a crisped, brown crust coated in the sticky, mouthwatering sauce. Be sure to make plenty of that sauce, because it’s a real crowd-pleaser! It’s great for dipping some of the other appetizers on the table, like pot stickers, egg rolls, and savory pancakes. If you like sweet and sour ribs, I know you’ll love this recipe for char siu pork too!
Recommended Tools
Slow Cooker – Investing in a good crockpot will open the door to tender meat with little to no effort on your part.
Storing and Reheating
Leftover sweet and sour ribs can be refrigerated for up to 5 days or frozen for 3 or 4 months! Wrap twice in aluminum foil to keep them fresh.
Ribs – I prefer to make my sweet and sour rib recipe with pork baby backs, but spare ribs and St. Louis cuts are also appropriate. Garlic Powder & Ground Ginger – These are staples in every good, full-bodied pork dry rub. White Pepper – Ground white peppercorn has an intense, lingering heat that sets it apart from black pepper — but black pepper is a good substitute. Chinese Five Spice – It brings the defining Chinese flavors to the table: salty, sweet, bitter, sour, and savoriness all in one blend! Ketchup – To substitute, mix an equal amount of tomato puree with just a pinch of white sugar. Gochujang Paste – This thick, spicy sauce is made from fermented soybeans, chili powder, and rice (among other seasonings). It’s a strong, defining flavor in this recipe. Apricot Jam – It’s light, thick, sticky, and fruity! You can use any fruit jam, but this is my favorite. Soy Sauce – Substitute with tamari, fish sauce, or Worcestershire sauce. Rice Vinegar – You can substitute with apple cider, red, or white wine vinegar — just be sure to add ¼ teaspoon of sugar to the sauce to get the right level of sweetness in your sweet and sour ribs.
To reheat cooked sweet and sour pork ribs, cook them at 225°F in your oven, in your smoker, or on the grill for 30 minutes. Ribs are notorious for drying out when reheated. To keep them moist, brush with a bit of water or extra sauce, wrap with foil, and bring to room temperature before reheating. Love this recipe? Share it with the world on Pinterest.
