Sweet-And-Sour Spareribs
Sweet-and-sour spareribs offer tender pork ribs coated in a tangy, sweet, and savory glaze, perfect for family dinners or gatherings. The combination of brown sugar, ketchup, and vinegar creates a rich, bold flavor profile that appeals to those who enjoy hearty, flavorful comfort food.
Ingredients
Instructions
- Place ribs on a rack in a large shallow roasting pan.
- Bake, uncovered, at 350°F for 1 1/2 hours.
- Meanwhile, combine brown sugar, sugar, and cornstarch in a medium saucepan.
- Stir in catsup, vinegar, and water; bring to a boil.
- Cook and stir until thickened and clear.
- Remove ribs and rack from the pan; discard fat.
- Place ribs back in the roasting pan.
- Pour about 1 1/2 cups of the sauce over the ribs.
- Bake for 30 minutes longer.
- Cut ribs into serving size pieces.
- Brush with the remaining sauce.
Tips & Substitutions
For extra flavor, marinate the ribs in the sauce overnight before baking. You can substitute honey for brown sugar for a different sweetness profile. If you prefer a spicier sauce, add red pepper flakes or sriracha. Ensure that the ribs are evenly coated with the sauce for consistent flavor throughout, similar to how you might prepare Ham 'N' Cheese Balls.
Serving Suggestions
Serve the sweet-and-sour spareribs with fluffy white rice or a side of coleslaw for a refreshing contrast. These ribs are also delicious alongside grilled vegetables or potato salad. For a complete meal, consider pairing with Jimmy Dean's Calico Beans to enhance the flavors of the dish.
Storage & Reheating
Leftover sweet-and-sour spareribs can be stored in an airtight container in the refrigerator for up to four days. To reheat, place the ribs in a baking dish, cover with foil, and warm them in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual pieces for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet-And-Sour Spareribs contains roughly 264 calories, with 4g protein, 52g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use pork loin back ribs or even pork belly if you prefer a fattier cut. Just adjust the cooking time based on the thickness of the meat to ensure it's tender and flavorful.
How can I make the sauce thicker?
To thicken the sauce further, you can add more cornstarch mixed with water, or let it simmer longer on the stove until it reaches your desired consistency. Just be sure to stir continuously to avoid lumps.
Is it possible to make this recipe in a slow cooker?
Absolutely! You can cook the ribs in a slow cooker on low for 6-8 hours or on high for 3-4 hours. Pour the sauce over the ribs, cover, and let them cook until tender. The slow cooker method will infuse the ribs with flavor while keeping them moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).