Sweet and Sour Spareribs

User rating: 5 out of 5 stars (2) Reviews

Featured in the Honolulu Star-Advertiser on January 2, 2013.



Sweet and Sour Spareribs

  • 3 pounds sparerib slabs, cut into 1 1/2 inch pieces
  • 4 tablespoons soy sauce, divided
  • 3 tablespoons flour
  • 2 tablespoons vegetable oil
  • 1 inch piece ginger root, peeled and smashed
  • 4 garlic cloves, peeled and crushed
  • 2 pieces whole baht gok (star anise)
  • 1/2 cup white vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup water


  1. Place meat in a large mixing bowl, drizzle 2 tablespoons of the soy sauce and the flour onto the meat and mix well; set aside.
  2. Heat a large skillet over medium high heat, add the oil and heat through.
  3. Brown the ribs in the pan, browning each side.
  4. Add the remaining ingredients and bring to a boil.
  5. Immediately lower the heat to a simmer (medium-low) for 45 minutes (until the meat is very soft).
  6. Make sure to stir the spareribs occasionally to prevent burning and sticking to the pan.

Makes 6 servings.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.

I used the sparerib pack from marukai, they were longer than 1 1/2 inches, but still great tasting. This recipe is a keeper!

by ANONYMOUS on 9/17/2023

I marinated the ribs in 2T shoyu first, then dredged it in flour. Tastes great!

by ANONYMOUS on 3/29/2022