Sweet and Sour Spareribs
Total TimePrep: 5 min. Bake: 2 hours
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