Sweet-and-Sour Ribs Recipe

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Sweet-and-Sour Ribs Recipe
Sweet-and-Sour Ribs Recipe photo by Taste of Home
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Sweet-and-Sour Ribs Recipe

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Meet the Cook: When I was a girl, my three sisters and I took turns planning and cooking the Saturday meal. Now that I'm grown, I like making this for family dinners and potlucks at work (I'm an R.N.). It supplies a nice change from everyday fare. -Kate Raleigh, Salt Lake City, Utah
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour 55 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour 55 min.

Ingredients

  • 4 pounds pork spareribs
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 1/3 cup chopped celery
  • 1/3 cup chopped green pepper
  • 2 tablespoons butter
  • 1 can (20 ounces) pineapple tidbits
  • 2 tablespoons cornstarch
  • 1/3 cup white vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon ground ginger

Directions

Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake at 400° for 30 minutes; drain. Reduce heat to 350°; cover and bake 1 hour longer.
In a saucepan, saute celery and green pepper in butter until tender. Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes.
Add pineapple, vinegar, soy sauce, sugar, garlic, ginger and remaining salt; mix well. Spoon over ribs. Bake, uncovered, 25-30 minutes longer or until meat is tender. Yield: 4 servings.
Originally published as Sweet-and-Sour Ribs in Country Woman January/February 1997, p31

Nutritional Facts

1 each: 1001 calories, 70g fat (27g saturated fat), 271mg cholesterol, 1610mg sodium, 28g carbohydrate (21g sugars, 2g fiber), 63g protein.

  • 4 pounds pork spareribs
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 1/3 cup chopped celery
  • 1/3 cup chopped green pepper
  • 2 tablespoons butter
  • 1 can (20 ounces) pineapple tidbits
  • 2 tablespoons cornstarch
  • 1/3 cup white vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon ground ginger
  1. Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake at 400° for 30 minutes; drain. Reduce heat to 350°; cover and bake 1 hour longer.
  2. In a saucepan, saute celery and green pepper in butter until tender. Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes.
  3. Add pineapple, vinegar, soy sauce, sugar, garlic, ginger and remaining salt; mix well. Spoon over ribs. Bake, uncovered, 25-30 minutes longer or until meat is tender. Yield: 4 servings.
Originally published as Sweet-and-Sour Ribs in Country Woman January/February 1997, p31

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