Sweet and Spicy Spareribs

This recipe has a sweet and spicy taste of this dish that you will surely enjoy. Sweet and spicy spareribs is an Asian dish and served on some Chinese restaurants. Now you don’t have to go to the restaurant to eat this dish, you can cook it in you own kitchen with no special ingredients or special cooking skills needed.

Sweet and Spicy Spareribs: A Family Favorite for the Perfect Bite

I remember the first time I tasted sweet and spicy spareribs. It was during one of our family reunions in Tarlac, where my Tita Ludy, known for her love of experimenting with classic dishes, served up a platter of these juicy ribs. The blend of sweetness and gentle heat was unforgettable. Ever since, this dish has become a family staple, with everyone adding their own twist. Today, I’m excited to share our family’s take on this delectable dish, so you can bring the taste of Filipino-style sweet and spicy spareribs to your own kitchen.

The Perfect Balance: Sweet and Spicy Spareribs at Home

Sweet and spicy spareribs are popular in many Asian cuisines and are often featured in Chinese restaurants, but you don’t need to dine out to enjoy this delicious dish. With just a few pantry staples and a bit of marinating, you can create the same mouthwatering experience right at home. This recipe has all the flavors you’d expect from a restaurant-quality dish, but with an ease that’s perfect for beginners or anyone who wants a comforting, homemade meal.

The secret to these spareribs lies in their marinade. Using pineapple juice adds a hint of tropical sweetness and natural acidity, which tenderizes the meat while bringing out all the best flavors. My cousin, Joey, swears by using fresh ginger and garlic in the marinade, a tip he picked up while traveling through Cebu, where marinades often include ginger to add a subtle zing and depth. This careful balance of ingredients is what makes sweet and spicy spareribs truly special.

Marinating Magic: The Key to Flavorful and Tender Ribs

To start, marinate the spareribs in a mix of pineapple juice, soy sauce, brown sugar, garlic, black pepper, and ginger. This combination creates the perfect sweet and savory base with a hint of spice that brings out the natural flavors of the meat. Pineapple juice is not only a flavor booster but also a natural meat tenderizer. The acidity breaks down the fibers, ensuring the ribs remain soft and juicy after cooking.

In our family, we usually let the ribs sit in the marinade for at least an hour, though my Auntie Fe insists that an overnight marinade enhances the flavors even more. The longer you let it sit, the richer the flavors become. For beginners, an hour works well and still gives you delicious results, but if you have time to spare, letting it marinate longer will make the dish even more flavorful.

Sweet and Spicy Spareribs Simmer to Perfection

After marinating, the next step is to simmer the ribs with the marinade. This step helps the ribs absorb even more flavor while starting to soften up the meat. Simmering allows the pineapple juice and soy sauce to seep into every inch of the spareribs, enhancing their natural flavors while cooking them slowly for that melt-in-your-mouth tenderness.

Once the ribs are almost tender, drain them, but be sure to reserve a half cup of the broth for later. This broth will be the base for the final sauce, ensuring that every bite of rib carries that signature sweet and spicy taste we all love.

Coating and Frying: The Secret to That Irresistible Crisp

Here’s where the magic happens: after simmering, the spareribs get a light coating of flour before being deep-fried. Coating the ribs in flour helps lock in the moisture and gives them a slightly crispy outer layer that contrasts beautifully with the juicy interior. When I first tried this technique, my Lolo Felix explained that it’s an old trick he learned back in his younger days. The flour not only gives the meat a satisfying crunch but also helps the sauce stick better in the final step.

Fry the ribs until they’re golden brown, but don’t overcook them, as they’ll get an additional simmer in the sauce. You’re aiming for a light, golden crust that adds texture without overpowering the tenderness of the meat.

A Flavorful Sauce for the Perfect Glaze

In a separate pan, combine the reserved broth, sweet chili sauce, and a drizzle of sesame oil. This blend is where the sweet and spicy elements come together, creating a glaze that clings to each rib. Sweet chili sauce provides that kick of spice with a bit of tangy sweetness, while sesame oil adds a subtle, nutty aroma that gives the dish an authentic Asian touch.

Let the sauce simmer for a few minutes, then add the fried spareribs. Stir gently until each piece is evenly coated, allowing the sauce to caramelize and thicken slightly over medium heat. This final step brings out a deep, rich color and sticky texture that’s simply irresistible.

Serving Suggestions and Family Tips

Serve your sweet and spicy spareribs hot, straight from the pan. This dish goes wonderfully with steamed rice, making it an ideal comfort meal that satisfies both the taste buds and the soul. My sister, Lani, loves topping her bowl of rice with the extra sauce for that added burst of flavor. You can also serve these ribs as a side for family gatherings or potlucks; they’re sure to be a hit no matter the occasion.

In Filipino culture, food is often a bridge between generations, and each family has its way of bringing new twists to traditional dishes. Sweet and spicy spareribs is one of those dishes that carries that sense of nostalgia and warmth, reminding us of the family kitchens where we first learned to cook. Whether it’s a special dinner or a simple weekend treat, this dish is bound to bring smiles to your table and memories to your heart. Enjoy every bite!

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5 from 3 votes

Sweet and Spicy Spareribs

Sweet and spicy spareribs are tender, juicy ribs coated in a flavorful glaze that perfectly balances sweetness with a hint of heat, making each bite irresistibly mouthwatering.

Prep Time1 hour hr

Cook Time1 hour hr

Total Time2 hours hrs

Course: Pork Recipe

Cuisine: Filipino

Keyword: spareribs, sweet and spicy, Sweet and spicy spareribs

Servings: 2 servings

Calories: 918kcal

Author: Manny

Ingredients

• 1/2 kilo pork spareribs cut into serving portions
• 1/2 cup sweet chili sauce
• 1/2 tsp. sesame oil
• 3 Tbsp. flour

For the marinade:

• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 2 Tbsp. garlic chopped
• 2 Tbsp. brown sugar
• 1 tsp. black pepper
• 1 tsp. ginger shredded

Instructions

How to cook Sweet and Spicy Spareribs:

• Marinate spareribs in pineapple juice, soy sauce, garlic, brown sugar, black pepper and ginger for about 1 hour.
• Simmer ribs with marinade for about 40 minutes or until almost tender. Drain but reserve half cup broth.
• Coat meat with flour. Deep fry until just brown. In a separate pan, combine broth, sweet chili sauce and sesame oil.
• Allow to simmer, then add meat. Stir until meat is evenly coated with sauce.
• Caramelize over medium heat for another 10 minutes. Serve hot. Can be serve as rice topping.

Video

Watch the Video Below on How to Cook Sweet and Spicy Spareribs:

Notes

Cooking Tips for Sweet and Spicy Spareribs

Marinate for Maximum Flavor

Marinating the spareribs is essential for achieving that rich, balanced flavor. Pineapple juice in the marinade not only adds a sweet tropical note but also tenderizes the meat by breaking down its fibers. For the best results, marinate the ribs for at least an hour or, if you can, let them soak overnight for deeper flavor infusion.

Simmer Before Frying

Simmering the ribs in their marinade before frying helps them absorb more flavor and makes them extra tender. This step ensures the meat is cooked through and juicy, avoiding any risk of dryness from frying alone. Save a bit of the broth from the simmer to use in the final sauce, which will give the dish a cohesive, well-rounded taste.

Light Flour Coating for Crispy Texture

A light flour coating on the ribs before frying gives them a satisfying crunch without overpowering their tenderness. This technique helps the sauce adhere to the meat, creating a flavorful, sticky glaze in the final step. Be sure to fry until golden brown, as this will lock in moisture and add texture to each bite.