Sweet - N - Sour Ribs
Sweet and tangy pork ribs coated in a flavorful sauce with ketchup, brown sugar, and vinegar, perfect for gatherings and family dinners with bold, comforting flavors.
Ingredients
Instructions
- Season the pork ribs with your preferred spices.
- Mix the ketchup, brown sugar, wine vinegar, and ground ginger to create the sauce.
- Add the sauce mixture to the ribs and refrigerate for 24 hours.
- Pour excess liquid out of the pan after refrigeration.
- Bake the ribs at 400°F (200°C) for 1 1/2 hours, covered.
- Uncover the ribs and baste every 5 minutes for an additional 15 to 30 minutes.
Tips & Substitutions
For extra flavor, try marinating the ribs with a touch of soy sauce or adding a bit of garlic powder to the spice mix. If you want a spicier sauce, a dash of hot sauce or a sprinkle of crushed red pepper can elevate the dish. You can also substitute apple cider vinegar for wine vinegar if needed. Consider using leftover sauce as a glaze for grilled meats or in dishes like Meat And Spaghetti Casserole.
Serving Suggestions
Serve the Sweet - N - Sour Ribs with a side of coleslaw or roasted vegetables for a balanced meal. They pair beautifully with Hot Potato-N-Sauerkraut Salad, making for a delightful combination. You can also offer a fresh salad or baked beans as sides to complement the rich flavors of the dish.
Storage & Reheating
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the ribs in aluminum foil and bake at 350°F (175°C) for about 20-30 minutes until heated through. This method helps retain moisture, ensuring the ribs remain juicy and tender.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet - N - Sour Ribs contains roughly 487 calories, with 26g protein, 70g carbohydrates, and 11g fat. It is an excellent source of iron (74% of the Daily Value), protein (53% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of calcium. It also contributes 8g of dietary fiber toward your daily target.
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 type of meat for this recipe?
Yes, while pork ribs are traditional, you can also use chicken thighs or drumsticks for a lighter option. Just adjust the cooking time as chicken cooks faster than ribs. Experimenting with different meats can yield delicious results!
How do I know when the ribs are done cooking?
The ribs are done when they are tender and the meat easily pulls away from the bone. Using a meat thermometer, the internal temperature should reach at least 145°F (63°C) for pork. If you prefer them fall-off-the-bone tender, they may need to cook longer.
Can I make the sauce ahead of time?
Absolutely! The sauce can be made up to a week in advance and stored in the refrigerator. This allows the flavors to meld beautifully. Just give it a good stir before using it to coat the ribs. It also works well as a dip for appetizers.
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).