These Chinese Sweet-and-Sour Ribs taste just like my childhood — tangy, savory, and perfectly sweet. They’re made with only eight ingredients and come together so easily, you’ll be licking that glossy sauce right off your fingers.

Sweet and sour pork ribs coated in a glossy, caramelized sauce, garnished with sesame seeds and chopped green onions, served in a bowl. Tender, fall-off-the-bone ribs with a sticky, rich glaze that balances tangy and sweet flavors. There is a pair of chopsticks holding a piece of ribs.

This recipe is extra special to me because it’s inspired by my grandma’s ribs back home in China — one of those comforting dishes I still crave today.

Over time, I’ve tested and tweaked it in my own kitchen to fit my busy mom life, without losing that nostalgic flavor.

Ingredients for Chinese Sweet and Sour Ribs.

Pick Out the Star Ingredients

Baby Back Ribs
You can use spare ribs or baby backs (my favorite). In China, this cut is everywhere, but in the U.S., you may need to ask your butcher to cut the slab in half lengthwise to shorten the bones — or grab them at Costco, they usually have them ready to go.

Coconut Aminos

My go-to substitute for soy sauce — it’s a little sweeter and less salty, plus my husband can’t do soy, so this is always in our pantry.

Shaoxing Wine (Liao Jiu) is my dad’s go-to marinade when it comes to meat. It is his secret ingredient that gives the meat extra depth of flavor and makes it taste like restaurant-quality.

How to make Sweet-and-Sour Ribs step by step

These ribs might look fancy, but they’re surprisingly easy.

Traditionally, you’d boil the ribs for 30 minutes to tenderize them, but these days I use my Instant Pot (thank goodness for mom shortcuts, updated instruction in 2025)
Just marinate the ribs for about 30 minutes, then pressure cook on high for 12–13 minutes. Same tenderness, way less time.

If you do not have an Instant Pot, here is the traditional boiling method you can use:

Step by step instruction to make sweet and sour ribs - Add the ribs into a big pot of water. Bring the water to a boil and boil for 5 minutes.
Add the ribs into a big pot of water. Bring the water to a boil and boil for 5 minutes.
Step by step instruction to make sweet and sour ribs
Using a strainer or spoon, remove the scum (aka the foam) on top of the boiling water. Continue to cook. Save 2 cups of the broth (the water the ribs were boiled in) .
Step by step instruction to make sweet and sour ribs
Move the drained ribs to a large bowl.
pour the marinade over the boiled ribs and let them marinate at room temperature.

Pan-Fry for Flavor:

Step by step instruction to make sweet and sour ribs - Heat oil in a large wok or pan until it's shimmering. Add the ribs to the hot oil and fry them until they are golden brown on all sides.
Heat oil in a large wok or pan until it’s shimmering. Add the ribs to the hot oil and fry them until they are golden brown on all sides.
Authentic Chinese ribs are being cooked in a sweet and sour sauce
Pour in the sauce and gently stir until the ribs are evenly coated in that sticky, sweet, and sour glaze.

Garnish with sesame seeds and/or scallion and serve the Chinese Sweet-and-Sour Ribs. 

Tips for the best Chinese Short Ribs

There are a few tips and tricks to ensure the perfect texture – Crispy, golden brown on the outside, soft and tender on the inside.

  1. Pressure cook first; this will ensure the most tender ribs in the least amount of time.
  2. Marinating the ribs before cooking.
  3. Quickly pan-frying in high heat immediately creates a crispy “shell” outside of the ribs. That will prevent the flavors from seeping into the ribs and resulting in less flavorful meat.
Sweet and sour pork ribs coated in a glossy, caramelized sauce, garnished with sesame seeds and chopped green onions, served in a bowl. Tender, fall-off-the-bone ribs with a sticky, rich glaze that balances tangy and sweet flavors

My Family’s Favorite Way to Enjoy

These ribs don’t need much — my husband and preschoolers devour them with a side of fluffy jasmine rice.

And you already know what my favorite veggie side to go with any Chinese recipes. Spicy cucumbers! Speaking of a party on your palate!

This dish brings me right back to my grandma’s kitchen every single time. I’d love to know — what’s a childhood recipe you’ve recreated lately? Drop it in the comments so we can swap stories and inspire each other.

A close up picture of Chinese spare ribs

Get the recipe:Sweet and Sour Pork Ribs (Chinese Family Recipe for Busy Moms)

Yield: 4 – 5
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 20 minutes
Total Time: 1 hour
These Chinese Sweet and Sour Spareribs are packed with authentic flavors and are easy to make with only eight ingredients.
4.80 stars (5 reviews)
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Ingredients

  • 2 lb. baby-back ribs, Chinese cut
  • 5 tbsp. rice vinegar, divided
  • 3 tbsp. sugar*
  • 3 tbsp. coconut aminos, or soy sauce
  • 1 tbsp. shaoxing wine, liao jiu
  • 2 tsp arrowroot starch, or corn starch
  • 1/2 tsp. salt or to taste, may not need
  • Scallion or sesame seeds for garnish

Equipment

Instructions 

  • Cut the ribs into 2 – 3 inch sections, rinse and pat dry.
  • In an instant pot, mix the ribs with coconut aminos, shaoxing wine, and half of the rice vinegar. Let it marinate for 20 – 30 minutes (for best flavor result).
  • Then add 1/2 cup of broth or water in the pot (to prevent burning). Cook on high pressure for 12 minutes.
  • **If you do not have an instant pot, you can boil the ribs — Add the ribs into a big pot of water. Bring the water to a boil and boil for 5 minutes.
  • Using a strainer or spoon, remove the scum (aka the foam) on top of the boiling water. Turn the heat down to medium and cook for additional 30 minutes **
  • Save 1 – 1.5 cups of the broth (the water the ribs were cooked in) and move the drained ribs to a large bowl.
  • Cut the ribs into individual piece (one bone each) if you have not already.
  • In a small bowl, make a sauce by combining the rest of rice vinegar, sugar and broth and starch.
  • Heat 2 – 3 tablespoon of oil in a large pot or pan until it's shimmering. 
  • Carefully add the ribs into the hot oil and fry them until they are golden brown on all sides (about 1-2 minutes on each side).
  • When the ribbed are browned on all sides, remve the ribs from the pot and set on a piece of paper towel
  • Add the sauce to the pot. Cook on medium to high heat until the sauce is reduced to a sticky, syrupy texture. Add the ribs back into the sauce. Toss until it is evenly coated.
  • Add salt to taste (if needed) and 1 tablespoon of rice vinegar to boost the final flavor.
  • Garnish with sesame seeds and/or scallion and serve.

Notes

* When purchasing the ribs, you can ask the butcher to cut the baby-back ribs right in the middle along the long side. In other words, we are trying to have half-sized bones here.
** You can use coconut aminos and coconut sugar here as well.
***Boiling the ribs for 30 – 40 minutes will make the inside really soft. Otherwise, the quick stir-frying process might result in a chewy and dry texture.
 
Store them in an airtight container for up to 3 days — the flavor actually gets better overnight. They also freeze beautifully for up to two months.
Serving: 1g, Calories: 412kcal, Carbohydrates: 14g, Protein: 24g, Fat: 28g, Saturated Fat: 8g, Polyunsaturated Fat: 19g, Cholesterol: 82mg, Sodium: 737mg, Fiber: 1g, Sugar: 9g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Main Course
Cuisine: Chinese