Hotel Edition Sweet and Sour Spareribs

This dish is a refined hotel-style interpretation of the classic Chinese sweet and sour spareribs, featuring perfectly fried ribs with a glossy, vibrant red sauce that balances tangy vinegar and rich sweetness. Ideal for festive gatherings or upscale family dinners, it delivers an appetizing first bite of bright acidity followed by deep meaty umami and crisp texture.

Taste: Bright sweet-sour balance with subtle umami, aromatic garlic-ginger base, and a crisp-tender rib texture; finish is glossy, slightly sticky, and deeply satisfying.Total Time: 55 minutes (20 min prep + 25 min cooking + 10 min resting/frying)Servings: 2Suitable For: Adults, children over 5 (bone-aware), guests at celebratory meals, lovers of bold flavorsBudget: ¥60–¥90 (mid-range, depending on pork price and optional ingredients)

Ingredients

Pork spare ribs (cleaned
cut into 5cm pieces): 600g
Cornstarch: 80g
Egg white: 1
Salt: 1/2 tsp
White pepper powder: 1/4 tsp
Cooking oil (for deep frying): sufficient for 3cm depth
Garlic (minced): 3 cloves
Ginger (julienned): 10g
Green onion (cut into 2cm segments): 2 stalks
Tomato paste: 2 tbsp
Rice vinegar: 3 tbsp
Sugar: 4 tbsp
Soy sauce: 1 tbsp
Water: 50ml
Pineapple juice (optional
for brightness): 2 tbsp
Red food coloring (optional
for vivid hue): 2 drops

Nutrition

Calories~780 kcal per serving (for 4 servings)

Protein42g (from pork ribs)

Fat48g (mainly from frying and pork fat, mostly unsaturated in lean cuts)

Carbohydrates46g (from sugar, cornstarch, and pineapple juice)

VitaminsVitamin C (from vinegar and pineapple), B1/B12 (from pork), small amounts of vitamin A (from tomato paste)

MineralsIron, zinc, phosphorus (rich in pork)

Tips

Use bone-in rib sections for better moisture retention during frying
Do not overcrowd the fryer—batch frying ensures crispness
Balance vinegar and sugar carefully: taste sauce before adding ribs; adjust with 1/2 tsp more vinegar or sugar as needed
Serve immediately after glazing to preserve crisp texture

Steps

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