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Zesty Pork Ribs

My family has enjoyed these ribs for years; we especially like them with sauerkraut. A friend from Texas gave me the recipe years ago.
  • Total Time
    Prep: 10 min. + marinating Bake: 2-1/4 hours
  • Makes
    4 servings


  • 4 pounds pork spareribs or pork loin back ribs
  • 3/4 cup soy sauce
  • 1/4 cup water
  • 1 cup crabapple jelly, melted and cooled
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 cup bottled chili sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Cut ribs into serving-size pieces; place in a large plastic and set aside. Combine remaining ingredients; reserve 1 cup. Pour remaining marinade into bag; seal and turn to coat ribs. Refrigerate for 6-24 hours, turning bag occasionally. Drain ribs, discarding marinade; place on a rack in a large shallow roasting pan. Cover and bake at 350° for 1-1/2 hours. Remove ribs and rack from pan; discard fat. Place ribs back into the roasting pan; pour reserved marinade over ribs. Bake, uncovered, for 45-60 minutes or until meat is tender, basting occasionally.

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