Sweet And Spicy Spareribs
Sweet and spicy spareribs feature tender meat glazed with a tangy pineapple sauce, perfect for casual gatherings and flavor enthusiasts seeking a balance of heat and sweetness.
Ingredients
- 4 lb. spareribs, cut crosswise into 2-inch strips ⓘ
- water ⓘ
- 1 (10 3/4 oz.) can condensed tomato soup ⓘ
- 1/2 cup canned crushed pineapple, undrained ⓘ
- 1/4 cup chopped green onions ⓘ
- 3 tablespoons brown sugar ⓘ
- 2 tablespoons soy sauce ⓘ
- 1 tablespoon dry mustard ⓘ
- 1/4 teaspoon ground ginger ⓘ
- 1 large clove garlic, minced ⓘ
- lemon slices for garnish
Instructions
- In an 8-quart Dutch oven, cover the spareribs with water and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 1 hour or until the ribs are almost tender.
- Drain the ribs thoroughly.
- Arrange the cooked ribs in a shallow baking pan.
Tips & Substitutions
For extra flavor, marinate the spareribs in the sauce ingredients overnight before cooking. You can substitute the canned pineapple with fresh pineapple if desired, or use honey in place of brown sugar for a different sweetness. Adjust the spice level by adding chili flakes or hot sauce for more heat, if you prefer a spicier dish.
Serving Suggestions
Serve the sweet and spicy spareribs hot, garnished with lemon slices and chopped green onions. They pair beautifully with coleslaw or cornbread for a classic meal. Consider serving alongside baked beans or a fresh garden salad for a complete feast. For those looking for more ideas, browse more American recipes for delicious sides.
Storage & Reheating
Store leftover spareribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 20-25 minutes. You can also microwave them, but be cautious to not dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Spicy Spareribs contains roughly 231 calories, with 9g protein, 40g carbohydrates, and 5g fat. It is a good source of protein (18% of the Daily Value). Note that it is relatively high in sodium, at 2077mg per serving (90% of the Daily Value).
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 baby back ribs instead of spareribs?
Yes, you can use baby back ribs in this recipe. They will cook faster than spareribs, so reduce the simmering time to about 30-45 minutes until tender. The flavor will still be delicious, but the texture may be slightly different.
How can I make this recipe spicier?
To add more heat, consider incorporating chili flakes or a splash of hot sauce into the sauce mixture. You can also marinate the ribs with diced jalapeños or sriracha for an added kick. Adjust the spice to your personal preference for the perfect balance.
Can I make this recipe in advance?
Absolutely! You can prepare the ribs and sauce a day ahead. Simply follow the recipe through to the cooking stage, then refrigerate. When ready to serve, reheat the ribs in the oven, basing them in the sauce for added moisture and flavor.
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).