Tang Cu Pai Gu (Sticky Sweet and Sour Pork Ribs)
Pork ribs simmered until tender, then browned and reduced in sweet and sour sauce until each piece is sticky and glossy.
Made with Ginger and garlic paste and Sweet and sour sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelMedium
- Costabout £3.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the ribs in a large pan, cover with cold water, bring to the boil and boil for 5 minutes. Drain and rinse off the scum.
5 min - 2
Return the ribs to the clean pan with 1.2 litres water, the sliced ginger, halved spring onions and sherry. Bring to a simmer, cover and cook gently for 45 minutes until tender.
45 min - 3
Drain the ribs and pat dry. Cook the rice following the packet.
- 4
Heat the oil in a wide pan or wok over a high heat. Brown the ribs for 5 minutes, then add your ready made ginger and garlic paste (see the base recipe) and the tamari.
5 min - 5
Pour in your ready made sweet and sour sauce (see the base recipe) and 100 ml water. Simmer for 8 to 10 minutes, turning, until reduced to a thick, sticky glaze that coats every piece.
10 min - 6
Steam the pak choi for 3 minutes. Serve the ribs over the rice with the pak choi and the sliced spring onion.
Tips
- The first boil removes impurities and gives a cleaner flavour. Do not skip it.
- Reduce the sauce slowly and keep turning the ribs. It goes from thin to sticky quickly at the end.
- If the sauce gets too thick before the ribs are glossy, add a splash of hot water.
Storing and freezing
Keeps up to 3 days in the fridge, cooled within 1 hour. Reheat until steaming hot all the way through, adding a splash of water, or freeze for up to 2 months.
Questions
What does tang cu pai gu mean?
It means sweet and sour spare ribs, a Chinese dish from Shanghai and the Jiangnan region, traditionally made with Zhenjiang black vinegar and sugar. This version uses the base sauce for ease.
Can I use a slow cooker?
Yes. Simmer the ribs in the slow cooker on low for 6 hours, then finish them in a wide pan with the sauce to reduce it.
What cut of ribs should I buy?
Pork spare ribs or belly ribs, cut into bite sized pieces. Baby back ribs work too but are leaner and cook slightly faster.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.