Floyd on Food

From the kitchen of WAC Executive Chef Eric Floyd

Sweet and Sticky Pork Spareribs

Chef Eric Floyd stands in front of a wall of guitars.What does WAC Executive Chef Eric Floyd do when he finds a little extra time on his hands? Cook, of course! We asked Eric to share some of his favorite recipes with us. Read more from him in our archives.

“This is an easy and delectable dish that I have been making for years,” Eric says. “The sauce-coated meat is succulent with a deep sweet-and-sour flavor. The dish serves two or three people amply when accompanied by rice and a stir-fried leafy vegetable or crisp salad. The ribs are also good as an appetizer.”

Get cooking and share your version with us on Instagram using @thewacseattle, #homewiththewac, and @chefericfloyd.

Sweet and Sticky Pork Spareribs

Prep time: 20 minutes
Cook time: 50 minutes
Servings: Two to three


  • 3 lbs. meaty pork spareribs cut lengthwise into three portions
  • 2 T. dry sherry
  • 4 T. dark soy sauce
  • 6 T. cider vinegar
  • 4 T. sugar
  • 8 T. water


Put the ribs in a skillet or saucepan and set it over high heat; add the rest of the ingredients and stir to mingle. When the liquid comes to a boil, adjust heat to maintain a very gentle simmer. Cover and simmer for 50 minutes. Stir and turn the spareribs from time to time. Uncover and turn heat to high to bring the sauce to a sizzling boil; stir rapidly until the sauce is all but evaporated. The ribs should be coated with sweet and sticky goodness! Slice ribs lengthwise into individual ribs or leave whole. It’s up to you. I often garnish with scallions and add a touch of Sriracha sauce. Enjoy!

Remember to post your photos (in the kitchen and your final dish!) to Instagram using @thewacseattle, #homewiththewac, and @chefericfloyd.

More Food & Wine

Cocktail Corner
Cocktail Corner: Royal Gimlet
Fresh flavors in full bloom