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

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
TOTAL TIME: Prep: 5 min. Bake: 2 hours
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Bake: 2 hours
MAKES: 8 servings


  • 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.


  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

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Reviewed Apr. 4, 2015

"A favorite recipe at our house."

Reviewed Jan. 10, 2015

"Very easy to make. The whole family liked these."

Reviewed Sep. 9, 2014

"I already had the ribs in the oven and realized I didn't have the chili sauce or any tomato sauce to try to substitute. So I made do with 1/2 cup of McCormick's Grill Mates Smoky Montreal steak sauce, 1/2 cup of kethcup, a little brown sugar, cinnamon, allspice and ground cloves in place of the 1 cup chili sauce. The whole family really enjoyed these!"

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."

Reviewed Jul. 30, 2012

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

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