Sweet-and-sour spare ribs from Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More (page 193) by Hsiao-Ching Chou

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simple stir-fried greens; Dry-fried green beans

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PickyPalateMom on February 26, 2026

    This was tasty and not difficult. However, the sauce didn’t thicken and become sticky. This was likely my fault as I made it in a 6 litre soup pot instead of a Dutch oven. Because the pot was deeper rather than wider the sauce didn’t boil off as quickly as it would have in a pot with a wider diameter.

  • DFarnham on March 04, 2021

    Good--pretty easy to prepare. We did not cut ribs into riblets, just cut rack apart into individual ribs which worked fine. Definite repeat. Will probably throw in some heat next time with japones or crushed red pepper. Served dry-fried green beans on the side.

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