• 1 Rating

This sweet and sour dish is made with tender and succulent spare ribs. The whole family will love these sticky ribs.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large bowl. Marinate in the refrigerator for 20 minutes.

  • Heat oil in a wok or deep saucepan over medium-high heat. Cook ribs in the hot oil until golden brown and no longer pink in the center, about 10 minutes.

  • Bring remaining 1 teaspoon rice wine, sugar, and water to a boil in a saucepan. Stir in ribs; reduce heat and simmer until flavors combine, about 5 minutes. Stir in black vinegar. Increase heat to high; cook and stir until sauce thickens and coats the ribs, 1 to 2 minutes.

Cook's Note:

Black vinegar is a dark vinegar made of glutinous rice and malt, popular in Chinese cuisine. You may find it in Asian shops or online. In a pinch, use malt vinegar.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

367 calories; 26 g total fat; 60 mg cholesterol; 643 mg sodium. 17.8 g carbohydrates; 14.9 g protein; Full Nutrition


1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0