Chinese Sweet & Sour Ribs Recipe | Yummly
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Chinese Sweet & Sour Ribs

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These sweet and sour ribs are seriously finger-licking good! It is easy to make: marinate small pieces of ribs for a few hours and cook it in the wok. This recipe is courtesy of Healthy Nibbles and Bits.


  • 1 1/4 pounds baby back ribs (up to 1 1/2 pounds, strips, between 1 to 1 1/2 inches wide)
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3 tablespoons Zhenjiang vinegar (also known as Chinkiang vinegar)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice cooking wine
  • 1 1/2 tablespoons canola oil (or vegetable oil)
  • 1/3 cup pineapple chunks
  • toasted sesame seeds
  • sliced scallions
  • gochugaru (Korean red pepper flakes)
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    1. Before slicing the ribs into smaller pieces, check the bone side of the ribs and remove any membrane (or silverskin) that’s covering the bones. The silverskin can turn leathery once cooked and it can prevent the marinade from penetrating the meat. Use your fingers to grab onto that membrane and rip it off.
    2. Slice the strips of baby back ribs into small pieces by slicing in between each bone. Transfer the ribs to a medium mixing bowl.
    3. In a small bowl, mix the sugar, salt, garlic powder, vinegar, soy sauce, and rice wine. Pour the marinade over the ribs and stir to coat the ribs with the marinade. Cover the bowl and let the ribs marinate for at least 2 hours (or overnight). Periodically, give the ribs a stir to ensure that all the pieces are evenly marinated.
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