Sweet and Sour Spareribs


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A little bit of Chinese flair makes these oven-cooked spareribs.

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Chicago, IL


  • 5 lbs. pork spareribs cut in serving size pieces
  • 1 C. brown sugar
  • 3 tsp. cornstarch
  • 1 tsp. dry mustard
  • 1 C. vinegar
  • 1 C. crushed pineapple, undrained
  • 3/4 C. catsup
  • 3/4 C. water
  • 1/3 C. finely chopped onions
  • 3 tsp. soy sauce
  • Salt and pepper

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Spread ribs, meaty side up, in a single layer shallow pan. Brown in 425-degree oven for 20 minutes; drain off fat. Combine remaining ingredients, except salt and pepper, in a saucepan; stir smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs; spoon about half of the sweet sour sauce over meat. Reduce heat to 350F and bake for 45 minutes. Turn ribs, cover with remaining sauce and bake for 30 minutes or more, or until well done.

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