Vietnamese Sweet and Sour Pork Ribs (Sườn xào chua ngọt)

Ingredients

• to tastecooking oil
• 1.13 kg (2.5 lb), cut into 5 cm (2-inch) sectionsmeaty pork ribs
• 2.5 ml (1/2 teaspoon)salt
• 45 ml (3 tablespoons)minced shallots
• 30 ml (2 tablespoons)minced garlic
• 4 small (about 280–340 g; 10–12 oz), sliced into thin wedgestomatoes
• 11 ml (2 1/4 teaspoons)five-spice powder
• 120 ml (1/2 cup)rice vinegar (or apple cider vinegar)
• 75 ml (1/4 cup plus 1 tablespoon), or to tastehoney
• 120–160 ml (1/2–2/3 cup)water
• 45 ml (3 tablespoons)fish sauce
• 15 ml (1 tablespoon)oyster sauce
• to tasteblack pepper

Instructions

1. 1

   Prepare the ingredients

   For the oven method, preheat the oven to 190°C (375°F). If cooking entirely on the hob, there is no need to heat the oven. Gather and prepare all the ingredients.

2. 2

   Sear the ribs

   Set an ovenproof sauté pan over medium to medium-high heat. When hot, add a little oil. Toss the ribs with the salt, then sear them in a single layer until lightly browned, working in batches if needed. Set aside.

3. 3

   Cook the aromatics

   If the pan holds a lot of oil, pour some off, leaving enough to lightly coat its base. Reduce the heat to medium, add the shallots and garlic, and sauté briefly until fragrant. Add the tomatoes and cook for 1–2 minutes, until they begin to release their juices.

4. 4

   Add five spice

   Return the seared ribs to the pan and stir everything together. Sprinkle over the five-spice powder and toss the ribs to coat.

5. 5

   Make the sauce

   Add the vinegar, honey, water, fish sauce, oyster sauce and some black pepper. Raise the heat to medium-high, stir to combine and bring to the boil. Adjust the water so the liquid comes almost up to the level of the ribs.

6. 6

   Finish in the oven

   For the oven method, transfer the pan to the oven and cook for 30–40 minutes, until the ribs are tender and coated in thickened sauce. Stir every 15 minutes. In the final 5–10 minutes, taste the ribs and sauce and adjust the seasoning to your liking.

7. 7

   Simmer on the hob

   Alternatively, leave the pan on the hob and simmer until the ribs are tender and coated in thickened sauce. Stir every 15 minutes. In the final 5–10 minutes, taste the ribs and sauce and adjust the seasoning to your liking.

8. 8

   Serve the ribs

   Finish with more black pepper and serve hot with rice. If you like, garnish with chopped spring onions, coriander and/or toasted sesame seeds.

What are Vietnamese sweet and sour pork ribs?

Sườn xào chua ngọt is a Vietnamese pork dish whose name describes its sweet-and-sour character. Recipes vary, but the balance of tangy, savoury and sweet flavours is central to this style of home cooking.

Here, seared ribs cook with tomatoes, vinegar, honey, fish sauce and five-spice until tender. The tomatoes add moisture to the sauce, while the ribs bring plenty of richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 893 calories, 46g protein, 25g carbs, 67g fat.

The ribs provide most of the protein and fat, while the honey and rice served alongside contribute much of the meal’s carbohydrate. Rice is not included in the recipe’s nutrition figures. Serve with a generous portion of vegetables and choose a portion of rice that suits your meal.

Why sear the ribs first?

Browning the ribs before simmering gives them colour and adds savoury flavour to the pan. Arrange them in a single layer where possible, and sear in batches rather than crowding the pan.

Building the sauce

Aromatics: Briefly cooking the shallots and garlic in the pan helps release their fragrance without letting them burn.

Balance: Vinegar brings acidity, honey softens its sharpness, and fish sauce and oyster sauce contribute savoury depth. Taste near the end and adjust the seasoning to suit your preference.

Getting tender, glazed ribs

The ribs are ready when they are tender and the sauce has thickened enough to coat them. Stir every 15 minutes, as directed, to help the ribs cook evenly and keep the sauce from catching.

Oven or hob?

The oven method uses an ovenproof sauté pan and cooks the ribs at 190°C (375°F) for 30–40 minutes. The alternative is to simmer them on the hob until they reach the same tender, glazed finish; the recipe does not give a separate hob cooking time.

What to serve with the ribs

Rice is a natural partner, soaking up the sweet-and-sour sauce and making the meal more substantial. A simple vegetable side can add freshness alongside the rich ribs.

Recipe notes & tips

• Pat the ribs dry before searing if their surface is wet.
• Sear in batches so the ribs brown rather than steam.
• Pour off excess oil after searing, leaving just enough to coat the pan.
• Keep the liquid almost level with the ribs when you add the water.
• Taste the sauce in the final 5–10 minutes and adjust the seasoning then.

Variations

• Use apple cider vinegar: Substitute it for the rice vinegar as suggested in the recipe.
• Adjust the sweetness: Use the honey amount as a guide and taste the sauce near the end.
• Add fresh garnish: Finish with chopped spring onions or coriander.
• Add sesame: Scatter toasted sesame seeds over the ribs just before serving.
• Choose the hob: Simmer the ribs on the hob instead of transferring the pan to the oven.

Common mistakes to avoid

• Crowding the pan: The ribs may steam instead of brown; sear them in batches.
• Leaving too much oil: The sauce can feel greasy; pour off the excess after searing.
• Adding too little liquid: The ribs should be almost covered; adjust the water as needed.
• Skipping the stirring: Sauce can catch and the ribs may cook unevenly; stir every 15 minutes.
• Seasoning too early: The sauce changes as it reduces; taste and adjust in the final 5–10 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions