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If you're looking for a change from typical barbecue ribs, you'll enjoy this recipe my mom always prepared on birthdays and special occasions. The tender ribs have a slight sweet-and-sour taste that my family loves. I usually serve them with garlic mashed potatoes and a salad or coleslaw. —Dorothy Voelz, Champaign, Illinois
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Nutritional Facts 1 serving (8 ounces) equals 378 calories, 16 g fat (6 g saturated fat), 98 mg cholesterol, 256 mg sodium, 29 g carbohydrate, 2 g fiber, 31 g protein.
Originally published as Sweet 'n' Sour Ribs in Quick Cooking January/February 2000, p27
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Reviewed on Jun. 21, 2011 by kbroaddrick
I've got it in the crockpot now and it smells amazing. Just have to decide whether to serve it over rice noodles or rice. Can't wait for dinner! :)
Reviewed on Apr. 09, 2010 by tedibear
This has become one of our favorite recipes. The meat is so tender and the sauce is excellent. I make this more often on the stove top. Doesn't take as long and the sauce thickens up a bit.
Reviewed on Mar. 01, 2010 by SherryRoss
I would not make this again, the ribs had no flavor, the sauce was ok, but not worth the time.
Reviewed on Feb. 25, 2010 by badkitty
My husband loved this ! My ribs were just falling apart son I turned this into a delicious sweet and sour pork. I removed the ribs and pulled off the fat and cut the meat into chunks. Whie the ribs were out of the pot, I combined 2 tablespoons cornstarch and 1/4 cup off cold water. Stirred it into the sauce in the crock pot and turned the setting to high. Once the sauce was thickened (10-15 min) I added the pork chunks back in with a tablespoon of soy sauce. I served it over jasmine rice and added some sliced green onion to the top. I think 8-10 hours is way to long, I cooked mine 6-7 hours and they were completely falling apart. The taste of the sauce is really good!
Reviewed on Oct. 20, 2008 by peach08
I made this using bone-in ribs and was disappointed that the sauce was very, very, very watery and not thick at all. I was really put off the texture and ended up throwing most of it out. Is there any way to thicken the sauce?
Reviewed on May. 23, 2008 by deannms
One of my favorite recipes! I use chunk pineapple, and chunk the pepper and onion instead of slicing, just my preference. We like the sauce thickened - at least part of it. Serve over rice. It's like shish-ka-bobs in a crock pot! Wonderful!
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