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Sweet and Spicy Spareribs
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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
Cook Time1 hour
Total Time2 hours
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.