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Tangy Country-Style Ribs Recipe
Tangy Country-Style Ribs Recipe photo by Taste of Home

Tangy Country-Style Ribs Recipe

Read Reviews (2)
4.67 2
Publisher Photo
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
TOTAL TIME: Prep: 5 min. Bake: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Bake: 2 hours
MAKES: 8 servings

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

Nutritional Facts

1 serving (calculated without rice) equals 442 calories, 24 g fat (8 g saturated fat), 130 mg cholesterol, 641 mg sodium, 15 g carbohydrate, trace fiber, 40 g protein.

Directions

  1. Preheat oven to 325°. Place ribs on a greased rack in a shallow roasting pan. Cover and bake 1-1/4 hours. 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, 5 minutes or until slightly thickened.
  2. Drain ribs; brush with half of sauce. Cover and bake 30 minutes. Uncover; baste with remaining sauce. Bake 15-20 minutes or until meat is tender. Serve with rice. Yield: 8 servings.
Originally published as Tangy Country-Style Ribs in Taste of Home October/November 2001, p35

Nutritional Facts

1 serving (calculated without rice) equals 442 calories, 24 g fat (8 g saturated fat), 130 mg cholesterol, 641 mg sodium, 15 g carbohydrate, trace fiber, 40 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Tangy Country-Style Ribs(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Feb. 20, 2013

My family loved this recipe. I also loved how easy it was and that the ribs were so tender. Leftovers made great pulled pork sandwiches. Note...the recipe header indicates that baking time is 1-1/2 hours; the total baking time is actually 2+ hours.

MY REVIEW
Reviewed Jul. 30, 2012

The best and most moist ribs I've ever made!

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