When we were kids, my parents always ordered something sweet and sour for the kids. As adults, we admit that we still enjoy the flavours of sweet and sour and it is not only for kids. This recipe requires no deep frying and is simple to make at home.

You can usually find the ribs already cut into segments at the Asian market or they will come in long strips which you can cut down into segments.

Makes 6-8 servings

Ingredients

2½ pounds pork spareribs, cut into bone segments
1 tablespoon soy sauce
1 tablespoon ShaoHsing wine
1 cup water

For the Sauce
2 tablespoons vegetable oil
1 onion, cut into wedges
3 cloves garlic, minced
1 red pepper, cut into 1 inch pieces
1 500ml (19 fl oz) can pineapple chunks, drained, reserving juice
½ cup pineapple juice
¼ cup rice vinegar
½ cup brown sugar
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons cold water
2 stalks green onion, 2 inch pieces

Instructions

  1. In a medium mixing bowl, combine pork ribs, soy sauce and ShaoHsing wine.
  2. Place a trivet in the inner cooking pot of an electric pressure cooker and add 1 cup water. Add the ribs.
  3. Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 15 minutes.
  4. Meanwhile, heat a wok or large frying pan on medium/high heat. Heat oil and add onions, stir fry for 2-3 minutes. Add garlic and cook for another 30 seconds, until fragrant.
  5. Add red pepper and pineapple chunks and stir fry for 1-2 minutes.
  6. Add pineapple juice, ketchup, rice vinegar, brown sugar and soy sauce. Bring to a simmer.
  7. In a small bowl, dissolve cornstarch with cool water to make a slurry. Stir the slurry into the sauce and cook until the sauce starts to simmer and thicken.
  8. Once the pressure cooking is done, quick release the pressure.
  9. Toss the cooked pork ribs in the sauce until the pieces are evenly coated. Stir in remaining green onion.

Sweet and Sour Pork Ribs

When we were kids, my parents always ordered something sweet and sour for the kids. As adults, we admit that we still enjoy the flavours of sweet and sour and it is not only for kids. This recipe requires no deep frying and is simple to make at home. You can usually find the ribs already cut into segments at the Asian market or they will come in long strips which you can cut down into segments.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Asian, Chinese
Keyword: pork, pressure cooker
Servings: 6 servings
Cost: $17

Ingredients

  • pounds pork spareribs cut into bone segments
  • 1 tablespoon soy sauce
  • 1 tablespoon ShaoHsing wine
  • 1 cup water

For the Sauce

  • 2 tablespoons avocado oil
  • 1 onion cut into wedges
  • 3 cloves garlic minced
  • 1 red pepper cut into 1 inch pieces
  • 1 500ml/19 fl oz can pineapple chunks, drained, reserving juice
  • ½ cup pineapple juice
  • ¼ cup rice vinegar
  • ½ cup brown sugar
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 stalks green onion 2 inch pieces

Instructions

  • In a medium mixing bowl, combine pork ribs, soy sauce and ShaoHsing wine.
  • Place a trivet in the inner cooking pot of an electric pressure cooker and add 1 cup water. Add the ribs.
  • Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 15 minutes.
  • Meanwhile, heat a wok or large frying pan on medium/high heat. Heat oil and add onions, stir fry for 2-3 minutes. Add garlic and cook for another 30 seconds, until fragrant.
  • Add red pepper and pineapple chunks and stir fry for 1-2 minutes.
  • Add pineapple juice, ketchup, rice vinegar, brown sugar and soy sauce. Bring to a simmer.
  • In a small bowl, dissolve cornstarch with cool water to make a slurry. Stir the slurry into the sauce and cook until the sauce starts to simmer and thicken.
  • Once the pressure cooking is done, quick release the pressure.
  • Toss the cooked pork ribs in the sauce until the pieces are evenly coated. Stir in remaining green onion.

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