Shanghai-Style Sweet and Sour Ribs (糖醋排骨)
These Shanghai-style sweet and sour ribs are a staple of home-cooked Chinese meals - sticky, tender, and packed with flavour. They're also my dad's all time favourite Chinese dish and he always requests for it on his birthday and at Chinese new year.
With just a few key ingredients like soy sauce, black vinegar, and sugar, you’ll get a beautifully caramelised glaze that’s both sweet and tangy.
Serve it with rice for a comforting, restaurant-quality dish made right at home!
Hey, I'm Verna!
About this recipe
A Classic Shanghai Dish with the Perfect Balance of Flavours
Shanghai-style sweet and sour ribs (táng cù pái gǔ, 糖醋排骨) are a true comfort food - tender, juicy pork ribs coated in a glossy, tangy-sweet glaze.
This dish is all about balance: the deep umami of soy sauce, the caramelised richness of sugar, and the slight acidity of Chinese black vinegar.
The result? A mouthwatering combination of sweet, savoury, and tangy goodness in every bite.
Why You’ll Love This Recipe
- Authentic Shanghai flavour with simple pantry staples.
- Easy to make at home with minimal prep.
- A perfect balance of sweet and tangy - sticky, glossy, and irresistible.
Ingredients
- 1kg pork ribs (cut into bite-sized pieces)
- 3 cloves garlic, minced
- 3cm piece of ginger, sliced
- 2–3 stalks spring onions, chopped
- 2–3 tbsp granulated sugar (or rock sugar for a more traditional touch)
- 1 tbsp Chinese black vinegar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 500ml water
- Spring onions & sesame seeds for garnish
Pair it with
Instructions
1. Blanch the Ribs
Bring a pot of water to a boil and add the pork ribs. Blanch for 2–3 minutes to remove any impurities. Drain and rinse under cold water, then set aside.
2. Caramelise the Sugar
In a dry pan over medium heat, melt the sugar until it turns a deep amber colour. Be patient - this step gives the ribs their signature rich, caramelised flavour.
3. Stir-Fry for Flavour
Add the garlic, ginger, and blanched ribs to the pan. Stir-fry for 2–3 minutes until the ribs are coated in the caramel and start to brown.
4. Braise Until Tender
Pour in the light soy sauce, dark soy sauce, black vinegar, and water. Bring to a simmer, cover, and let it braise for 30–40 minutes, stirring occasionally.
The ribs should become tender, and the sauce should thicken into a glossy glaze.
5. Reduce and Glaze
Remove the lid and turn the heat to medium-high. Let the sauce reduce until it coats the ribs in a sticky, shiny glaze.
6. Garnish and Serve
Sprinkle with chopped spring onions and sesame seeds for the final touch. Serve hot, either as a main dish or alongside steamed rice.
Tips:
- Use rock sugar if you can - it gives a shinier, more authentic glaze.
- Don’t rush the caramelisation step - this is key to a deep, rich flavour.
- For extra tenderness, let the ribs rest in the sauce for a few minutes before serving.
These Shanghai-style sweet and sour ribs are sticky, tangy, and absolutely addictive. Give them a try, and let me know how they turn out!
FAQs
1. Can I use a different cut of pork?
Yes! If you can’t find ribs, pork belly or bone-in pork chops work well, but ribs give the best flavour and texture.
2. What if I don’t have rock sugar?
Granulated sugar works just fine, but rock sugar gives a shinier, more authentic glaze.
3. Can I make this ahead of time?
Absolutely! The flavours deepen overnight, so this dish tastes even better the next day. Just reheat gently on the stove.
4. Is there a substitute for Chinese black vinegar?
If you don’t have black vinegar, try balsamic vinegar or a mix of white vinegar with a little soy sauce for a similar depth of flavour.
5. How do I get the sauce to be extra glossy?
The secret is in caramelising the sugar properly and reducing the sauce at the end until it thickens and clings to the ribs.
Enjoy this classic Shanghai-style sweet and sour ribs - sticky, savoury, and absolutely delicious! Let me know how yours turn out! 😊
Video demonstration
Leave a comment
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
.webp)
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
