So addictive! Whenever I eat this, I can't just stop at a few pieces!

Sweet & Sour Pork Spare Ribs is a classic dish with its roots in the Cantonese culinary tradition. Often associated with American-Chinese restaurants where it has become a popular staple, this dish harmoniously blends the bright tanginess of vinegar and the comforting sweetness of sugar. As winter's chill lingers, Sweet & Sour Pork Spare Ribs offer a hearty and warming meal that sparks a festival of flavors on the palate—satisfying for both family dinners and when entertaining guests. The allure lies in the complexity of flavors achieved with simple, accessible ingredients. Sweet & Sour Pork Spare Ribs can be a delightful way to explore traditional Chinese cooking techniques while adding a touch of global flair to your repertoire.

Sweet & Sour Pork Spare Ribs are often enjoyed with a helping of fluffy steamed rice that soaks up the delicious sauce splendidly. For a healthier twist, you could opt for brown rice. To balance the richness of the ribs, consider a side of lightly sautéed or stir-fried greens such as bok choy, green beans, or snap peas. A refreshing cucumber salad dressed in a light rice vinegar dressing can add a crisp contrast to the dish as well.

Sweet & Sour Pork Spare Ribs
Servings:4

- 2 pounds pork spare ribs, cut into individual ribs
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- 1/2 cup white vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup tomato ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 small onion, chopped (optional)
- 1 bell pepper, cut into squares (optional)
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- Optional: green onions and sesame seeds for garnish

1. Begin by seasoning the ribs with salt and pepper. Heat oil in a large skillet or wok over medium-high heat and brown the ribs on all sides, transferring them to a plate once done.

2. In the same skillet, add vinegar, water, sugar, ketchup, and soy sauce. Stir to combine and bring to a simmer.

3. Return the ribs to the skillet. Add minced garlic and ginger. Cover with a lid, reduce heat to low, and allow to simmer for about 1 hour, until the ribs are tender.

4. Add in the chopped onion and bell pepper, and cook for an additional 10 minutes, until the vegetables are just getting soft but still have a bit of a bite to them.

5. Stir the cornstarch mixture and then add it to the skillet. Cook, stirring constantly, until the sauce thickens, about 2 minutes.

6. Remove from heat, garnish with green onions and sesame seeds if desired, and serve hot.

- For those who like a bit of heat, adding a teaspoon of chili sauce or a sprinkle of crushed red pepper flakes into the sauce can kick things up a notch.
- Pineapple chunks make a great addition to this dish, offering a fruity note to the sweet and sour flavors. Simply add them in when you introduce the bell peppers.
- To maintain the vibrant colors of the vegetables, don’t overcook them. They should be added near the end and cooked just until they are tender-crisp.
- For a glossier sauce, you can double the cornstarch slurry, but remember to balance the flavor as you go since it can dilute the intensity of the sweet and sour elements.
- If you prefer, the spare ribs can be pre-cooked in a pressure cooker to reduce the simmering time. This tenderizes the meat faster while locking in the flavors.

With these simple ingredients and directions, you’re well on your way to creating a delightful Sweet & Sour Pork Spare Ribs that pays homage to its rich cultural heritage. Enjoy the perfect blend of sweetness, tanginess, and savoriness with every bite!