---
title: "Sweet & Sour Pork Ribs (糖醋排骨)"
description: "Sweet & Sour Pork Ribs is a beloved traditional dish known for its sweet & sour flavor and crispy exterior with tender interior. Pork ribs are rich in high-quality protein and calcium, offering good nourishing benefits. This dish involves multiple steps including blanching, deep-frying, caramelizing sugar, and reducing the sauce, which requires attention to heat control and seasoning. Although the optimized process yields a high success rate, attention to detail is still important."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_tang-cu-pai-gu.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_tang-cu-pai-gu/"
---

# Sweet & Sour Pork Ribs

**糖醋排骨 · táng cù pái gǔ**

> Time: 45 min · Difficulty: Hard · Calories: 1022 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Sweet & Sour Pork Ribs is a beloved traditional dish known for its sweet & sour flavor and crispy exterior with tender interior. Pork ribs are rich in high-quality protein and calcium, offering good nourishing benefits. This dish involves multiple steps including blanching, deep-frying, caramelizing sugar, and reducing the sauce, which requires attention to heat control and seasoning. Although the optimized process yields a high success rate, attention to detail is still important.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_tang-cu-pai-gu.jpg)

## Ingredients

- 300 g Pork ribs (排骨) — per serving
  - Tip: Choose firm rib meat and ask the butcher to cut it into uniform small pieces
- 30 g Granulated sugar (白砂糖) — per serving
  - Tip: Fine granulated sugar dissolves more easily
- 300-350 ml Cooking oil (食用油) — per serving
  - Tip: Use a high-smoke-point vegetable oil, such as rapeseed oil or peanut oil
- 5 ml Light soy sauce (生抽) — per serving
  - Tip: Choose high-quality brewed light soy sauce for better umami
- 5 ml Oyster sauce (蚝油) — per serving
  - Tip: Quality oyster sauce adds thickness and umami to the sauce
- 5 ml Dark soy sauce (老抽) — per serving
  - Tip: Used mainly for color; do not use too much
- 2 g Chicken bouillon powder (鸡精) — per serving
  - Tip: Used for umami; adjust to taste
- 2 slices Ginger slices (姜片) — per serving
  - Tip: Use aged ginger for better deodorizing effect
- 2 g Sesame seeds (芝麻) — per serving
  - Tip: Use toasted white sesame seeds for better garnish and aroma
- 10 g Ketchup (番茄酱) — per serving
  - Tip: Use plain ketchup to add layers of sweet & sour flavor
- 5 ml Aged black vinegar (香醋) — per serving
  - Tip: Use aged vinegar or aged black vinegar; avoid white vinegar to prevent an overly sharp taste
- 0.5 g Five-spice powder (五香粉) — per serving
  - Tip: Only a small amount is needed to add flavor layers

## Tools

Wok, Saucepan, Slotted spoon, Thermometer, Cleaver / chef's knife, Cutting board

## Method (7 steps)

1. **Blanch the Pork Ribs** — Place the pork ribs and ginger slices in cold water. Heat over high heat until the water boils and a large amount of foam appears, then reduce to medium heat. Once the water is boiling steadily, reduce to low heat and blanch for 2–3 minutes. Remove and set aside.
   - Duration: 8 min
   - Tip: Always start with cold water
   - Tip: Watch the heat closely
   ![Step 1: Blanch the Pork Ribs](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tang-cu-pai-gu/step_1.jpg)
2. **Rinse the Pork Ribs** — Rinse the pork ribs repeatedly with hot water 2–3 times to ensure all blood foam is removed.
   - Duration: 2 min
   - Tip: Use hot water for rinsing to avoid a large temperature difference that could make the meat tough
   ![Step 2: Rinse the Pork Ribs](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tang-cu-pai-gu/step_2.jpg)
3. **Deep-fry the Pork Ribs** — Pour enough cooking oil into a wok for deep-frying. Once the oil temperature reaches about 170°C, add the pork ribs and fry for 3–5 minutes until the surface is slightly golden. Remove and drain excess oil.
   - Duration: 10 min
   - Tip: The oil should cover about 2/3 of the pork ribs
   - Tip: You can dust with a small amount of cornstarch before frying for extra crispiness
   ![Step 3: Deep-fry the Pork Ribs](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tang-cu-pai-gu/step_3.jpg)
4. **Caramelize the Sugar** — In a clean wok over low heat, warm 50 ml of hot water. Add 30 g of granulated sugar and stir gently until the sugar is completely dissolved and turns a light golden color.
   - Duration: 3 min
   - Tip: The key is to ensure the sugar is fully dissolved
   - Tip: Do not rely too heavily on color as a guide
   ![Step 4: Caramelize the Sugar](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tang-cu-pai-gu/step_4.jpg)
5. **Season and Toss** — Add the fried pork ribs to the sugar syrup and toss quickly for 30 seconds. Then add 5 ml of aged black vinegar, 5 ml of light soy sauce, 5 ml of oyster sauce, 2 g of chicken bouillon powder, 10 g of ketchup, and 0.5 g of five-spice powder. Toss again for 30 seconds to coat evenly, then add hot water until it covers the pork ribs.
   - Duration: 2 min
   - Tip: Toss quickly
   - Tip: The water added must be hot
   ![Step 5: Season and Toss](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tang-cu-pai-gu/step_5.jpg)
6. **Color and Reduce the Sauce** — Bring the liquid to a boil over high heat, then add 5 ml of dark soy sauce for color and reduce the sauce quickly. If the pork rib pieces are large, you can reduce to low heat and simmer for 5–10 minutes to absorb the flavors.
   - Duration: 10 min
   - Tip: Do not simmer over medium heat for 20 minutes
   - Tip: Toss quickly during the reduction to prevent sticking and burning
   ![Step 6: Color and Reduce the Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tang-cu-pai-gu/step_6.jpg)
7. **Plate and Garnish** — Transfer to a plate, sprinkle with 2 g of sesame seeds, and serve.
   - Duration: 1 min
   - Tip: Sprinkle sesame seeds while hot for better aroma
   ![Step 7: Plate and Garnish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tang-cu-pai-gu/step_7.jpg)

## Tips

- You can dust the pork ribs with a small amount of cornstarch before frying for a crispier texture.
- Always blanch with cold water and rinse with hot water to prevent the meat from becoming tough.
- The key to caramelizing the sugar is to ensure it is fully dissolved; do not insist on a dark color.
- Toss quickly during the reduction to ensure even coating and avoid long simmering that can damage the texture.

## Overview image

![Sweet & Sour Pork Ribs — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_tang-cu-pai-gu_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/糖醋排骨/糖醋排骨.md

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---

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