Hawaiian Sweet-and-Sour Spareribs Over Rice

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes

Quick Ingredients

• 3 lb pork spareribs, cut between bones into 2–3 inch pieces
• 1 tbsp neutral oil
• 1/2 cup shoyu (soy sauce)
• 1/2 cup packed light brown sugar
• 1/2 cup rice vinegar (or apple cider vinegar)
• 1 cup water (or unsweetened pineapple juice)
• 2-inch piece fresh ginger, thinly sliced
• 6 garlic cloves, smashed
• 1 small yellow onion, thinly sliced (optional)
• 1 cup pineapple chunks (fresh or canned, optional)
• 2 tsp cornstarch + 2 tsp cold water (optional, to thicken)
• Steamed medium-grain rice, to serve; 2 scallions, thinly sliced; toasted sesame seeds (optional)

Do This

• 1. Whisk 1/2 cup shoyu, 1/2 cup brown sugar, 1/2 cup vinegar, and 1 cup water or pineapple juice; set aside.
• 2. Heat 1 tbsp oil in a heavy pot over medium-high. Sear ribs in batches until browned, 2–3 minutes per side.
• 3. Add ginger, garlic, and onion (if using); sauté 1 minute until fragrant.
• 4. Pour in sauce, scrape browned bits, return ribs. Bring to a simmer, cover, and cook on low 60–75 minutes, turning halfway.
• 5. Uncover; add 1 cup pineapple chunks (optional). Simmer 15–25 minutes to reduce and glaze. For thicker sauce, stir in cornstarch slurry and simmer 1–2 minutes.
• 6. Rest 5 minutes, skim fat, adjust sweet/sour to taste. Garnish with scallions (and sesame). Serve over hot rice.

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Why You’ll Love This Recipe

• Deep, island-style balance of sweet, sour, and savory in a glossy, clingy sauce.
• Mostly pantry ingredients; one pot from sear to glaze.
• Tender, fall-off-the-bone ribs that spoon apart and soak into rice.
• Make-ahead friendly and even better the next day.

Grocery List

• Produce: Fresh ginger, garlic, small yellow onion (optional), scallions, pineapple (or 8 oz can)
• Dairy: None
• Pantry: Pork spareribs (3 lb), shoyu (soy sauce), light brown sugar, rice vinegar, neutral oil, white rice, cornstarch, black pepper, toasted sesame seeds (optional)

Full Ingredients

For the Ribs & Sauce

• 3 lb pork spareribs, cut between bones into 2–3 inch pieces (St. Louis–style preferred)
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1/2 cup shoyu (soy sauce)
• 1/2 cup packed light brown sugar
• 1/2 cup rice vinegar (or apple cider vinegar)
• 1 cup water or unsweetened pineapple juice
• 2-inch piece fresh ginger (about 20 g), thinly sliced
• 6 garlic cloves, smashed
• 1 small yellow onion, thinly sliced (optional but recommended)
• 1/4 tsp freshly ground black pepper

Optional Fruit & Thickener

• 1 cup pineapple chunks (fresh or canned, drained)
• 2 tsp cornstarch mixed with 2 tsp cold water (only if you like a thicker glaze)

For Serving & Garnish

• 4 cups cooked medium-grain rice (about 1 1/2 cups uncooked)
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds (optional)

Step-by-Step Instructions

Step 1: Prep the ribs and mix the braising liquid

Pat the ribs dry and cut between the bones into 2–3 inch pieces. If present, slip a butter knife under the thin membrane on the bone side and pull it off for more tender ribs. In a bowl or large measuring cup, whisk together the shoyu, brown sugar, rice vinegar, and water (or pineapple juice) until the sugar dissolves.

Step 2: Sear for deep, savory flavor

Heat a Dutch oven or heavy pot over medium-high heat and add the oil. Working in batches, brown the ribs 2–3 minutes per side until well seared. Transfer browned ribs to a plate and repeat with remaining pieces. Pour off all but about 1 tablespoon of rendered fat.

Step 3: Bloom aromatics

Lower heat to medium. Add the ginger, garlic, and onion (if using). Cook, stirring, for 60–90 seconds until fragrant and lightly golden. Sprinkle in the black pepper.

Step 4: Deglaze and start the braise

Pour in the shoyu–vinegar mixture, scraping up any browned bits from the bottom of the pot. Return the ribs and any juices to the pot, turning to coat. Bring to a lively simmer, then reduce heat to low, cover, and cook gently for 60–75 minutes, turning the ribs once halfway, until tender but not yet falling apart.

Step 5: Reduce to a glossy glaze

Uncover the pot. If using pineapple chunks, add them now. Simmer uncovered over medium-low, turning ribs occasionally, for 15–25 minutes, or until the sauce reduces by about half and turns thick and shiny. If you prefer a thicker, lacquered finish, stir in the cornstarch slurry and simmer 1–2 minutes more until the sauce lightly coats the back of a spoon.

Step 6: Rest, skim, and balance

Turn off the heat and let the ribs rest 5 minutes. Skim any excess fat from the surface. Taste and adjust: add a splash of vinegar for more tang, a teaspoon of brown sugar for more sweetness, or a tablespoon of water if the sauce is too intense.

Step 7: Serve over rice

Spoon the ribs and glossy sweet-and-sour sauce over hot steamed medium-grain rice. Garnish with sliced scallions and a pinch of toasted sesame seeds if using. Expect spoon-tender meat and a sauce that happily soaks into the rice.

Pro Tips

• For best texture, keep the simmer gentle—just a few lazy bubbles. A hard boil can toughen ribs.
• Want cleaner sauce? After Step 4, chill the pot for 30–60 minutes and lift off the firm fat cap, then reduce and glaze.
• Pineapple timing matters: adding chunks at the end preserves shape and bright sweetness; simmering them longer yields softer fruit and a deeper pineapple note.
• Remove the rib membrane before cooking for more tender bites and better sauce penetration.
• Balance to taste at the end: vinegar for tang, sugar for sweetness, or a splash of water for intensity control.

Variations

• Classic local-style pineapple: Use pineapple juice in the braise and add 1 cup chunks during the glaze stage.
• Oven-braised: After searing and adding sauce, cover and bake at 325°F for 1 1/2 to 2 hours until tender. Return to the stovetop to reduce and glaze.
• Pressure cooker/Instant Pot: Combine seared ribs and sauce, cook on High Pressure 25 minutes, natural release 15 minutes. Reduce sauce on Sauté to glaze, adding pineapple and optional slurry at the end.

Storage & Make-Ahead

Refrigerate cooled ribs with sauce in an airtight container for up to 4 days; the flavors deepen overnight. Reheat gently on the stovetop over low, adding a splash of water if needed. Freeze up to 3 months; thaw in the refrigerator before reheating. You can also sear the ribs and mix the sauce up to 24 hours ahead, then braise when ready to cook.

Nutrition (per serving)

Approximate (without rice): 520 calories; 33 g fat; 23 g carbohydrates; 31 g protein; 1,250 mg sodium. Values vary based on rib cut, trimming, and how much sauce is reduced or skimmed.