Shanghai-Style Sweet and Sour Spare Ribs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork spare ribs braised in a bright, tangy sweet and sour sauce, a beloved Shanghainese classic perfect for sharing. This chinese-inspired pork ready in about 70 minutes pairs cut into 2-inch pieces pork spare ribs, vegetable oil, finely chopped ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 4 Chinese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pan over medium-high heat. Add 2 lbs pork spare ribs and brown on all sides for 6-8 minutes until golden.
  2. Step 2: Add 1 tbsp finely chopped ginger and 3 minced garlic cloves to the pan, stirring for 1 minute until aromatic.
  3. Step 3: Pour in 2 tbsp Shaoxing wine, 3 tbsp white vinegar, 4 tbsp granulated sugar, 2 tbsp light soy sauce, and 1 cup water. Stir to combine and bring to a boil.
  4. Step 4: Reduce heat to low, cover, and simmer gently for 45 minutes until ribs are tender and sauce is reduced.
  5. Step 5: Mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir slurry into the sauce and cook uncovered for 2-3 minutes until sauce thickens and coats the ribs.
  6. Step 6: Garnish with 2 sliced scallions and serve hot over steamed rice or as a hearty appetizer.

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Frequently asked questions

How long does Shanghai-Style Sweet and Sour Spare Ribs take to make?

Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shanghai-Style Sweet and Sour Spare Ribs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Shanghai-Style Sweet and Sour Spare Ribs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shanghai-Style Sweet and Sour Spare Ribs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shanghai-Style Sweet and Sour Spare Ribs?

Chinese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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