Mary Berry Sweet And Sour Pork

Tender pork spareribs are slow-roasted at low heat, then glazed with a fragrant Asian-inspired sauce made from ginger, garlic, soy sauce, hoisin, and tomato paste, finishing with a higher-heat roast until caramelized and glossy.

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Prep Time 15

Cook Time 1 55

Servings: 4

Course: Main Course

Cuisine: Asian (Chinese-inspired)

Calories: 490

Ingredients Method Notes

Ingredients

2½ lb 1.25 kg pork spareribs
Salt and black pepper
1 in 2.5 cm piece fresh ginger, peeled and grated
2 garlic cloves crushed
2 tbsp soy sauce
2 tbsp rice wine or dry sherry
2 tbsp hoisin sauce
2 tbsp tomato paste
1 tbsp sesame oil optional
1 tbsp granulated sugar
Scallions to garnish optional

Method

Preheat your oven to 275°F (140°C). Arrange the ribs in a single layer in a roasting pan, making sure they’re not overlapping. Season both sides generously with salt and pepper, then place the pan in the oven and cook for 1½ hours. This slow roasting makes the meat incredibly tender.
While the ribs are cooking, prepare the sauce by combining all the sauce ingredients in a small saucepan. Place over low heat and warm gently, stirring occasionally, until everything is well blended and heated through. Set aside until the ribs are ready.
After the ribs have cooked for 1½ hours, remove them from the oven and spoon the prepared sauce generously over each rib, turning them carefully to ensure every piece is well coated on all sides.
Increase the oven temperature to 350°F (180°C) and return the sauced ribs to the oven. Cook for an additional 25–30 minutes, basting once or twice during this time, until the sauce caramelizes and forms a sticky, glossy glaze on the meat.
Remove the ribs from the oven and transfer to a serving platter. Serve hot, garnished with sliced scallions if desired, for a pop of fresh color and flavor against the rich, sticky ribs.

Notes

Does Sweet and Sour Sauce Go with Pork?

Sweet and sour sauce is an excellent pairing with pork, creating a perfectly balanced dish. The sauce's tangy acidity cuts through the meat's richness while the sweetness enhances its natural flavors. Pork's mild taste provides an ideal canvas for bold, complex sauces, making it more versatile than chicken or beef for this preparation.

The combination has deep roots in Asian cuisine, particularly Chinese cooking traditions. Pork spareribs, belly, and tenderloin all work beautifully with sweet and sour glazes. The sauce caramelizes during cooking, creating a sticky, flavorful coating that becomes irresistibly tender.

Home cooks appreciate this pairing for its simplicity and impressive results. Whether roasted, stir-fried, or braised, sweet and sour pork delivers restaurant-quality flavor with minimal effort. The balance of tastes makes it appealing to diverse palates, making it perfect for family dinners or entertaining guests.