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Sweet and Sour Spareribs Recipe
Sweet and Sour Spareribs Recipe photo by Taste of Home

Sweet and Sour Spareribs Recipe

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Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made. Dad especially loved these tender tasty ribs with their thick, tangy sauce. Mom liked them because the sauce was no fuss to make. — Ruth Ann Stelfox, Raymond, Alberta
TOTAL TIME: Prep: 5 min. Bake: 2 hours
MAKES:5-6 servings
TOTAL TIME: Prep: 5 min. Bake: 2 hours
MAKES: 5-6 servings

Ingredients

  • 5 to 6 pounds pork spareribs or pork loin back ribs
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 cup ketchup
  • 2/3 cup cider vinegar
  • 1/2 cup cold water

Nutritional Facts

1 serving (1 pound) equals 887 calories, 53 g fat (20 g saturated fat), 213 mg cholesterol, 646 mg sodium, 49 g carbohydrate, 1 g fiber, 52 g protein.

Directions

  1. Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours.
  2. Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce. Yield: 5 to 6 servings.
Originally published as Sweet and Sour Spareribs in Taste of Home February/March 1994, p37

Nutritional Facts

1 serving (1 pound) equals 887 calories, 53 g fat (20 g saturated fat), 213 mg cholesterol, 646 mg sodium, 49 g carbohydrate, 1 g fiber, 52 g protein.

Reviews for Sweet and Sour Spareribs

AVERAGE RATING
   (5)
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MY REVIEW
Reviewed Apr. 13, 2015

"I made a half recipe of sauce since I used only 3 lbs pork back ribs. My cooking time was about the same time, but different method, as I used a NuWave oven for the recommended time of 15 to 18 minutes per side of the ribs.

I place the cooked ribs in a large baking pan, meaty side up, smothered with the sauce, covered pan with foil, and baked at 250 - 275 degrees for 90 minutes. Checked a couple of times to make sure sauce wasn't burning, and spooned pan drippings over the ribs, re-covered, and continued cooking, adjusting oven temp as needed.
Tender, tasty, moist and juicy. Sauce is wonderful, a change of pace from the molasses based bottled BBQ sauce I usually use. Will make this again, and will also use this sauce again, thinking chicken thighs and drumsticks."

MY REVIEW
Reviewed Apr. 13, 2011

"I have made this recipe many times since it was first published. I prefer it to bought BBQ sauce. Family and friends love it. I have used it when BBQ the ribs as well."

MY REVIEW
Reviewed Sep. 23, 2010

"I got this recipe out of the Halloween special magazine probably 5 or 6 years ago. I love this recipe, but my kids always complain when I make it. They prefer BBQ sauce... Boring!"

MY REVIEW
Reviewed Feb. 23, 2010

"I use this sweet & sour sauce for everything. It's delicious."

MY REVIEW
Reviewed Mar. 7, 2008

"Just a question. Was this recipe for sweet and sour spareribs in a Taste of Home issue back in around 2001 or so? Because am looking for that recipe. tought that one called for pineapple juice. thanks"

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