Sweet and Sour Pork Ribs (糖醋排骨)

This is a recipe from my aunt. It is another very simple dish and has all the flavours that I like – salty, sweet and sour.
In Malaysia, dark soy sauce means thick caramel sauce, and that’s the only dark soy sauce I knew before I came to the UK. When I came to the UK and bought a bottle of Pearl River Bridge dark soy sauce, it was not what I expected. Pearl River Bridge Dark soy sauce is less viscous as compared to the Malaysian dark soy sauce and saltier. I didn’t like the taste of it.

Malaysian dark soy sauce (thick caramel sauce) is made out of caramel, salt and some flavourings. It is very viscous and has a distinct taste. Despite its name, it is not very sweet and adds a lot of flavour and colour to a dish. I used to bring it over from Malaysia, but recently, I found a shop in London that sells this.

sweet sour ribs


  • 2 kg Pork Ribs
  • 1/3 cup Light Soy Sauce
  • 1/3 cup Vinegar
  • 90g Rock Sugar
  • 2 tbs Cheong Chan Thick Dark Soy Sauce (Thick Caramel Sauce)


  • 2kg Pork Ribs
  • 1/3 Dark Soy Sauce () – Pearl River Bridge is a common brand
  • 1/3 Vinegar
  • 90g Rock Sugar


  • Place all ingredients in a pot, add just enough water to cover all the ribs.
  • Bring to boil, lower heat and simmer until meat is tender and sauce is thick and sticky.

sweet sour ribs2