Search Recipes

Spareribs with sweet-and-sour sauce

This delicious dish is cantonese in origin. The sauce should be bright and translucent, the meat tender and succulent, and the flavour neither too sweet nor too sour. If you prefer you can use a boneless cut of pork such as loin.


  • 500 g (1 lb 2 oz) Chinese-style pork spareribs
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1 tablespoon Chinese spirit (Mou Tai) or brandy
  • 1 egg yolk, beaten
  • 1 tablespoon cornflour (cornstarch)
  • oil for deep-frying
  • Sauce
  • 1 tablespoon oil
  • 1 small green capsicum (pepper), shredded 
  • 3 tablespoons sugar
  • 2 tablespoons clear rice vinegar
  • 1 tablespoon light soy sauce
  • 1 tablespoon tomato paste (purée)
  • ¼ teaspoon roasted sesame oil
  • 2½ tablespoons chicken and meat stock
  • 2 teaspoons cornflour (cornstarch)


1. ASK the butcher to cut the slab of spareribs crosswise into thirds that measure 5 cm (2 inches) in length, or use a cleaver to do so yourself. Cut the ribs between the bones to separate them. Put the pieces in a bowl with the salt, pepper, sugar and Chinese spirit. Marinate in the fridge for at least 35 minutes, turning occasionally.

2. MEANWHILE, blend the egg yolk with the cornflour and enough water to make a thin batter. Remove the spareribs from the marinade and coat them with the batter.

3. FILL a wok one-quarter full of oil. heat the oil to 180°C (350°F), or until a piece of bread fries golden brown in 15 seconds when dropped in the oil. Fry the spareribs in batches for 5 minutes until they are crisp and golden, stirring to separate them, then remove and drain. Reheat the oil and fry the spareribs again for 1 minute to darken their colour. Remove and drain well on crumpled paper towels. keep warm in a low oven.

4. TO MAKE the sauce, heat a wok over high heat, add the oil and heat until very hot. stir-fry the green capsicum for a few seconds, then add the sugar, rice vinegar, soy sauce, tomato paste, sesame oil and stock, and bring to the boil. Combine the cornflour with enough water to make a paste, add to the sauce and simmer until thickened. Add the spareribs and toss to coat them with the sauce. serve hot.

Main ingredient:

More recipes like this...


Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Recipes - Forum

What we’re cooking

Latest on EK

Pester power: Call for ban on free toys used to sell unhealthy food

Obesity experts say freebies should be restricted to attracting children to healthier options.

Mums' workload equals 2.5 full-time jobs

A study has found working mums toil for an average of 98 hours a week.

How many of our bosses would have aced NAPLAN tests?

In more than 25 years' of journalism, I've never interviewed a leader who topped his or her class at school.

Children's shoes found to contain cancer-causing chemical

The ACCC had issued an urgent recall.

When it comes to sport, boys 'play like a girl'

Girls in primary school are just as physically capable as their male classmates, according to research.

Find After School Care

Search by Postcode

Find a Babysitter

  • Daytime nannies
  • Casual babysitters
  • After-school care
  • Live-in nannies