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Sweet-and-Sour Ribs


  • 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.

Nutrition Facts

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


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