In order to preparing the thermal reaction recipe of the sweet and sour spareribs flavoring, basing on the spareribs soup flavoring, single-factor analysis, orthogonal test and the sensory evaluation were used. The final optimization results for the thermal reaction formula were as follows: Longmen rice vinegar concentrate 9.30g, sucrose 7.30g, glucose 5.00g, xylose 1.00g, yeast extract 0.90g, pig bone oil 7.20g, HVP 1.35g, I G 0.16g, VB1 0.27g, cysteine 0.73g, glutamate 0.73g, arginine 0.73g, proline 0.73g, tomato sauce 3.50g, pepper oil 1.00g, braised soy sauce 2.30g, cooking wine 3.00g, spices accounted for 0.10% of the whole, enzymatic hydrolysate of porcine bone 18.75g, pork enzymatic hydrolysate 18.75g.