Sweet and Sour Spareribs
Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made. Dad especially loved these tender tasty ribs with their thick, tangy sauce. Mom liked them because the sauce was no fuss to make.
— Ruth Ann Stelfox, Raymond, Alberta
Reviews
I made a double batch of these Sweet and Sour Spareribs yesterday and they were easy and delicious! I did add a tsp. of garlic salt and a Tbs. of minced onion, but those were the only changes. My family and friends loved them! A definite keeper!
I made a half recipe of sauce since I used only 3 lbs pork back ribs. My cooking time was about the same time, but different method, as I used a NuWave oven for the recommended time of 15 to 18 minutes per side of the ribs.I place the cooked ribs in a large baking pan, meaty side up, smothered with the sauce, covered pan with foil, and baked at 250 - 275 degrees for 90 minutes. Checked a couple of times to make sure sauce wasn't burning, and spooned pan drippings over the ribs, re-covered, and continued cooking, adjusting oven temp as needed.Tender, tasty, moist and juicy. Sauce is wonderful, a change of pace from the molasses based bottled BBQ sauce I usually use. Will make this again, and will also use this sauce again, thinking chicken thighs and drumsticks.
I have made this recipe many times since it was first published. I prefer it to bought BBQ sauce. Family and friends love it. I have used it when BBQ the ribs as well.
I got this recipe out of the Halloween special magazine probably 5 or 6 years ago. I love this recipe, but my kids always complain when I make it. They prefer BBQ sauce... Boring!
I use this sweet & sour sauce for everything. It's delicious.
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Just a question. Was this recipe for sweet and sour spareribs in a Taste of Home issue back in around 2001 or so? Because am looking for that recipe. tought that one called for pineapple juice. thanks
I made these ribs and they are soo good, thanks for posting it.Nancy Tomyn,Sherwood park, Aberta