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Tangy Country-Style Ribs Recipe

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We love it when Mom fixes these tender sweet-and-sour ribs smothered in a tangy sauce. She doubles the batch when our family gets together so there'll be enough for each of us to take some home for our freezers. —Jeanne Voss Anaheim Hills, California

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Tangy Country-Style Ribs Recipe

Prep: 5 min. Bake: 1-1/2 hours

Yield: 8 Servings

5 90 95

Ingredients

4 pounds boneless country-style pork ribs
1 medium onion, chopped
2 tablespoons canola oil
1 cup chili sauce
1/2 cup water
1/4 cup lemon juice
2 tablespoons brown sugar
2 tablespoons white vinegar
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
Dash salt and pepper
Hot cooked rice

Directions

Place ribs on a greased rack in a shallow roasting pan. Cover and bake at 325° for 1 hour and 15 minutes. Meanwhile, in a large skillet, saute onion in oil until tender. Add the chili sauce, water, lemon juice, brown sugar, vinegar, ketchup, Worcestershire sauce, salt and pepper. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.
Drain ribs; brush with half of sauce. Cover and bake 30 minutes. Uncover; baste with remaining sauce. Bake 15-20 minutes longer or until meat is tender. Serve with rice. Yield: 8 servings.

Nutritional Facts 1 serving (8 ounces) equals 442 calories, 24 g fat (8 g saturated fat), 130 mg cholesterol, 641 mg sodium, 15 g carbohydrate, trace fiber, 40 g protein.

Originally published as Tangy Country-Style Ribs in Taste of Home October/November 2001, p35

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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