Sweet & Sour Ribs


It’s New Year Eve! Time for some reflection and resolution (^-^)

How did you spend your day? Mine was actually like a normal day, but I count my blessings for being able to be with family, and everyone’s healthy and happy. 2014 has not been the kindest year to many people with the number of casualties and mishaps happening worldwide. It has not been a good year for me either. I shudder everytime I recall how I have survived those months of receiving bad news one after another, and pushing myself to hang on and be strong day after day. I have lost my beloved grandma and it still hurts while missing her (_ _)

My three kids though a boisterous lot, are my source of joy and strength. Seeing them smile, hearing them laugh, is a simple but heartwarming blessing. I do not know how else to celebrate the last day of the year with them, except to cook something they love to eat for them, and I chose Sweet & Sour Pork. My girls love this dish. Come to think of it, how apt the dish is! To sum up the year’s sweet joys and sour downs.

I have some big and nice prime ribs given by MIL. These will be a waste to use for brewing my daily soup and will be just so prefect for this dish! Yes, I could do a Sweet & Sour Pork Ribs, instead of the usual Sweet & Sour Pork (咕噜肉) I used my fav recipe from Rasa Malaysia and just did the necessary changes.

The girls were obviously happy with the ribs and were smacking their lips after the first bite! My younger girl let out a “Woo … very nice!” spontaneously and my eldest too, finished her portion with a contented look. Hubby and helper too, both complimented that the dish was delish (^-^)


Modified from Rasa Malaysia – Sweet and Sour Pork

P.S.: Please visit her site for original recipe, as I have modified to use whatever ingredients I have at home.


1kg prime pork ribs
1 yellow bell pepper (cut into pieces)
1 red bell pepper (cut into pieces)
2-3 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Oil for frying


1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine

Frying Batter:

1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Sweet and Sour Sauce:

1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water


Blanch the ribs in hot boiling water for a few minutes and drain dry. Then marinate them and leave for 20 minutes or more.

Mix the sweet and sour sauce ingredients well and set aside.

Sift the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.

When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork ribs until they turn golden brown. Dish out and drain on paper towels.

Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Do a few quick stirs, dish out and serve hot with steamed white rice.

I am so happy that this recipe works so well with ribs too! The deep fried ribs have a nice, crispy outer layer and yet the meat is so tender and flavourful. On par with zi-char standard, or even restaurant standard! With this as one of the dishes for tonight, we had a hearty dinner before the countdown and ushering the new year.

Happy New Year to all!


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