These Sweet and Sour Pork Ribs with Pineapple are the ultimate comfort-meets-carnival flavor experience. Tender, fall-off-the-bone pork ribs are coated in a glossy, tangy-sweet sauce made from vinegar, ketchup, sugar, and soy sauce — then topped with grilled or sautéed pineapple slices for a burst of tropical freshness.
A staple at Chinese takeouts around the world, sweet and sour ribs offer a perfect balance of crunchy texture, savory depth, and fruity brightness . The addition of pineapple not only enhances the sweetness but also adds a refreshing contrast that keeps the richness in check.
Whether you’re hosting friends, planning a weekend dinner, or just craving something bold and delicious, this recipe delivers restaurant-quality flavor without the hassle. It’s easy enough for weeknights yet impressive enough for guests.
The key lies in frying the ribs until golden and crispy before tossing them in the homemade sweet and sour sauce. Then, finish with grilled pineapple slices and optional bell peppers or onions for extra color and crunch.
Serve it over steamed rice, with fried rice, or alongside egg noodles for a full meal — and get ready for compliments!
Ingredients (Serves 4–6):
For the Pork Ribs:
- 2 lbs pork spare ribs, cut into individual pieces
- Salt and pepper to taste
- 1 egg, beaten
- ½ cup cornstarch (for coating)
- Oil for deep frying
For the Sweet and Sour Sauce:
- ¼ cup ketchup
- 2 tbsp rice vinegar or white vinegar
- 2 tbsp brown sugar or granulated sugar
- 1 tbsp soy sauce
- 1 tbsp pineapple juice (from canned pineapple)
- 1 tsp garlic powder or minced garlic
- 1 tbsp cornstarch + 2 tbsp water (to thicken)
Optional Vegetables:
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
- ½ onion, sliced
For the Pineapple:
- 1 cup fresh or canned pineapple chunks
- 1 tbsp oil or butter (for sautéing or grilling)
Instructions:
Step 1: Prepare the Ribs
Season ribs with salt and pepper. In a bowl, mix beaten egg and cornstarch to form a thick batter.
Dip each rib piece into the mixture, ensuring an even coating. Let sit for 10 minutes to help the coating stick.
Step 2: Fry the Ribs
Heat oil in a large pot or wok to 350°F (175°C). Fry ribs in batches for 4–5 minutes until golden and crispy. Remove and drain on paper towels.
Set aside while preparing the sauce.
Step 3: Cook the Sweet and Sour Sauce
In a clean skillet or wok, combine ketchup, vinegar, sugar, soy sauce, pineapple juice, and garlic. Stir well and bring to a gentle simmer.
Add cornstarch slurry (cornstarch + water) and cook for 2–3 minutes until the sauce thickens and becomes glossy.
Optional: Add bell peppers and onions to the sauce and sauté until tender.
Step 4: Glaze the Ribs
Return the fried ribs to the pan and toss gently to coat in the sauce until evenly glazed.
Cook for another 2–3 minutes until everything is hot and sticky.
Step 5: Grill the Pineapple
Heat a skillet or grill pan over medium heat. Add pineapple chunks and cook for 2–3 minutes per side until lightly caramelized and fragrant.
Step 6: Serve Hot
Transfer ribs to a serving platter and top generously with pineapple slices.
Serve immediately with steamed rice, fried rice, or egg noodles.
Garnish with sesame seeds and chopped green onions if desired.
Pro Tips:
- Use fresh pineapple for a brighter flavor.
- Make ahead: Reheat gently in the oven or microwave to restore crispiness.
- Swap ribs with chicken wings or thighs for a lighter version.
- Add chili flakes or sriracha to the sauce for a spicy kick.
