Sweet and Sour Pork Ribs

Whenever I visit my family in Alaska there is always a list of food that we know will be made during our visit.  Sweet and Sour Ribs is one of those. It seems to be a popular dish amongst the native/ Filipino community.  In fact, my ANS cookbook (Alaska Native Sisterhood) has 6 recipes for various sweet and sour dishes!

I have had this dish on every trip to Alaska, yet never made it at my own home.  I have helped my Non on several occasions Soooo ….taking what she taught me, reading those 6 recipes from ANS and my own ideas this recipe was developed.

I used boneless country style ribs but you can use bone-in also.


  • Boneless country style pork ribs  (feel free to use bone in)
  • 2 T Olive oil
  • 1/2 medium onion, diced
  • 2 T minced garlic
  • 1 C brown sugar
  • 1/2 C sugar
  • 1 tsp salt
  • 3 T cornstarch
  • 1-1/4 C water
  • 1/2 C apple cider vinegar
  • 1-1/2 C tomato sauce
  • 3 T soy sauce
  • 1 can (20 0z) pineapple chucks (including liquid)
  • 1 green pepper, cut same size as pineapple chunks
  • 3 stalks of celery, cut same size as above
  • Rice
  1. Cut the pork into chunks and cook in pan with olive oil, onions, and garlic until pork is browned and about half way cooked.   **Note:  I would use a dutch oven next time.boneless ribs.JPG
  2. Mix together in a bowl the brown sugar, sugar, salt and corn starch.  You may need more cornstarch to get thickness you want in the sauce.
  3. At this time if you are not using a Dutch oven you will why.
  4. Add the rest of the ingredients to the pork,  including your brown sugar mixture. sweet and sour ribs.JPG
  5. Cook / simmer until pork is cooked through.  If needed you can thicken sauce with more cornstarch. Do not add cornstarch directly your dish.  Put some of the liquid into  a separate dish, add the cornstarch and mix- then add back to your dish.  If you are using a dutch oven you would place in the oven to cook.
  6. Serve over rice. DSC_0561



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