Best Sweet And Sour Ribs Recipes

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SLOW-COOKER SWEET-AND-SOUR COUNTRY RIBS



Slow-Cooker Sweet-and-Sour Country Ribs image

Start these ribs in the morning, and they'll be perfectly tender by dinnertime.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 6h15m

Number Of Ingredients 8

1/2 cup ketchup
1/2 cup packed light-brown sugar
1/2 cup cider vinegar
1 tablespoon mustard powder
1/2 teaspoon cayenne pepper
Coarse salt and ground pepper
4 pounds country-style pork ribs, separated into single ribs
Barbecue sauce, for serving (optional)

Steps:

  • In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Add ribs to slow cooker, and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high, 6 hours (or on low, 10 hours).
  • Serve ribs drizzled with pan juices and, if desired, barbecue sauce.

Nutrition Facts : Calories 470 g, Fat 34 g, Protein 23 g

SWEET AND SOUR COUNTRY-STYLE RIBS



Sweet and Sour Country-Style Ribs image

This recipe is always delicious. It works perfectly for a crowd. We usually serve it with rice.

Provided by Jemaco2

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Country-Style Ribs

Time 8h10m

Yield 8

Number Of Ingredients 10

1 (4 pound) package country-style pork ribs, or to taste
1 (20 ounce) can pineapple chunks, undrained
2 (8 ounce) cans tomato sauce
2 green bell peppers, sliced
1 onion, chopped
½ cup packed brown sugar
¼ cup cider vinegar
¼ cup tomato paste
2 tablespoons Worcestershire sauce
1 clove garlic, minced

Steps:

  • Place ribs in slow cooker.
  • Mix pineapple with juice, tomato sauce, green bell pepper, onion, brown sugar, cider vinegar, tomato paste, Worcestershire sauce, and garlic together in a bowl; pour over the ribs.
  • Cook on Low until ribs are cooked through and tender, 8 to 10 hours.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 34.1 g, Cholesterol 104.2 mg, Fat 14.4 g, Fiber 2.7 g, Protein 29.5 g, SaturatedFat 5.1 g, Sodium 466.3 mg, Sugar 29.1 g

CROCK POT SWEET AND SOUR RIBS



Crock Pot Sweet and Sour Ribs image

This is so easy to do and it makes company quality ribs. I make the sauce the night before and just add it in the morning before work. You can also use chicken thighs or wings for this.

Provided by Fairy Godmother

Categories     Chicken Thigh & Leg

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups brown sugar
1/4 cup flour
1/3 cup water
1/2 cup vinegar
2 tablespoons soya sauce
2 tablespoons ketchup
1/4 teaspoon ginger
1/4 teaspoon garlic
3 lbs pork spareribs

Steps:

  • Mix sugar and flour into saucepan.
  • Add water, stir.
  • Add next 5 ingredients.
  • Heat and stir until it boils and thickens.
  • Pour over ribs in crock pot.
  • Cook on low 8-10 hours or high 4-5 hours.

CHINESE SWEET AND SOUR SPARE RIBS



Chinese Sweet and Sour Spare Ribs image

This sweet and sour dish is made with tender and succulent spare ribs. The whole family will love these sticky ribs.

Provided by yanyangtian

Categories     World Cuisine Recipes     Asian     Chinese

Time 51m

Yield 4

Number Of Ingredients 8

1 pound pork spare ribs, cut into 1 1/2-inch pieces
2 tablespoons soy sauce
2 teaspoons rice wine, divided
¼ teaspoon salt
2 cups vegetable oil for frying
⅓ cup white sugar
¼ cup water
2 teaspoons Chinese black vinegar

Steps:

  • Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large bowl. Marinate in the refrigerator for 20 minutes.
  • Heat oil in a wok or deep saucepan over medium-high heat. Cook ribs in the hot oil until golden brown and no longer pink in the center, about 10 minutes.
  • Bring remaining 1 teaspoon rice wine, sugar, and water to a boil in a saucepan. Stir in ribs; reduce heat and simmer until flavors combine, about 5 minutes. Stir in black vinegar. Increase heat to high; cook and stir until sauce thickens and coats the ribs, 1 to 2 minutes.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 17.8 g, Cholesterol 59.9 mg, Fat 26 g, Fiber 0.1 g, Protein 14.9 g, SaturatedFat 6.9 g, Sodium 643.5 mg, Sugar 17.2 g

MARY'S SWEET AND SOUR SPARE RIBS OR PORK CHOPS



Mary's Sweet and Sour Spare Ribs or Pork Chops image

I grew up enjoying this recipe at my Grandma's house. Now I make it for my family! You will love the sauce poured over boiled potatoes...yummm For this recipe you can use either spare ribs or pork chops, But I prefer the ribs!

Provided by JenfromOro

Categories     Pork

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 6

1 -4 lb spareribs
2 cups water
1/2 cup vinegar
1 teaspoon chili powder
1 cup ketchup
1/2 cup brown sugar

Steps:

  • Cut meat up, and place in a large roasting pan. You can use as much meat as you want to cover the bottom of the roaster.
  • Cook for 45 minutes at 375 degrees. Drain off fat. Salt and pepper the meat.
  • Combine water, ketchup, vinegar, brown sugar and chili powder; pour over the meat and bake for 1 1/2 hours.
  • When cooked thicken with 2 tbsp of cornstarch.(I mix the cornstarch with a little water and then pour it in the sweet and sour mixture, its a little easier).

Nutrition Facts : Calories 412.8, Fat 23.1, SaturatedFat 8.4, Cholesterol 91.4, Sodium 529.4, Carbohydrate 28.1, Fiber 0.3, Sugar 26.8, Protein 22.7

SWEET AND SOUR BABY BACK RIBS SHEET PAN RECIPE BY TASTY



Sweet And Sour Baby Back Ribs Sheet Pan Recipe by Tasty image

Here's what you need: diced pineapple, rice vinegar, vegetable oil, soy sauce, fresh ginger, ketchup, honey, garlic, cornstarch, baby back ribs, salt, pepper, red bell peppers, green bell peppers, sesame seeds, fresh scallions, white rice

Provided by Frank Tiu

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

20 oz diced pineapple, 1 can
1 cup rice vinegar
1 cup vegetable oil
2 tablespoons soy sauce
¼ cup fresh ginger
1 cup ketchup
2 tablespoons honey
5 cloves garlic, minced
2 tablespoons cornstarch
3 ½ lb baby back ribs, 1 rack
1 tablespoon salt
1 tablespoon pepper
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
2 teaspoons sesame seeds
2 tablespoons fresh scallions, sliced
white rice, cooked, for serving

Steps:

  • Preheat the oven to 275°F (140°C).
  • Strain the pineapple juice from the can of pineapples into a large saucepan and reserve the fruit for later. Add the rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk to combine and cook over high heat for 10 minutes, or until the glaze is reduced by half and has the consistency of honey. Remove from the heat and divide the glaze in half.
  • Place the baby back ribs on a baking sheet and season with salt and pepper on both sides.
  • Brush half of the glaze all over the ribs.
  • Cover the ribs with aluminum foil, wrapping tightly.
  • Bake for 2 hours, or until the ribs are tender. Remove the ribs from the oven and increase the oven temperature to 400°F (200°C).
  • Remove the top piece of foil and add the red and green bell peppers to the baking sheet. Pour the reserved glaze over the top and toss to coat the peppers. Add the reserved pineapple over the ribs.
  • Bake for 20 minutes, until the peppers are softened.
  • Slice the ribs and garnish with sesame seeds and scallions. Serve warm with rice alongside.
  • Enjoy!

Nutrition Facts : Calories 857 calories, Carbohydrate 40 grams, Fat 66 grams, Fiber 2 grams, Protein 27 grams, Sugar 30 grams

HAWAIIAN SWEET AND SOUR RIBS



HAWAIIAN SWEET AND SOUR RIBS image

Categories     Pork     Braise     Dinner     Winter

Yield 6 people

Number Of Ingredients 11

4 - 5 lbs pork spare ribs
1/4 cup soy sauce
1 tablespoon oyster sauce
1 can pineapple chunks
1/2 cup cider vinegar
1 1/2 cup brown sugar
1/4 teaspoon ginger powder or fresh ginger
2 cloves garlic crushed
salt & pepper to taste
cornstarch
1 tablespoon peanut oil (substitute shortening, sesame or vegetable oil)

Steps:

  • Dust ribs with cornstarch Heat dutch oven or medium pot on medium high heat Sear ribs on each side, 3 - 4 minutes per rib. Set aside ribs Mix all ingredients and add ribs Cook ribs on simmer for 45 - 1 hour until tender

TANGCU PAIGU (CHINESE SWEET AND SOUR PORK RIBS)



Tangcu Paigu (Chinese Sweet and Sour Pork Ribs) image

On our very first night in Kunming, December 2000, our colleagues took us out for dinner at the Baiyun Canting on Jinhuapu Road. The tangcu paigu we had that night (and on many subsequent occasions) were incredible. I don't know the Baiyun secret, but now that Baiyun is gone, I'm making my peace with this tasty version, developed with the help of Bruce Cost's "Asian Ingredients" and "Pei Mei's Chinese Cookbook".

Provided by Kate S.

Categories     Pork

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

1 1/4 lbs pork baby back ribs, cut into one-inch segments (get this done at the meat counter)
1/2 tablespoon shaoxing rice wine (optional)
5 tablespoons soy sauce
3 green onions, shredded (optional)
4 tablespoons sugar
3 tablespoons chinese black vinegar (or substitute balsamic vinegar)
2 teaspoons cornstarch, mixed with 3 T cold water (optional)
1 teaspoon sesame oil (optional)
peanut oil, for deep-frying

Steps:

  • Separate the ribs if the butcher hasn't already done so. They should be roughly bite-size.
  • Marinate ribs with wine and soy sauce for 30 minutes.
  • Remove ribs from marinade, reserving marinade for later.
  • Heat peanut oil (about 6 cups) in wok until it's almost smoking.
  • Deep fry ribs for 2 minutes, remove from oil with slotted spoon, reheat oil, and fry for another 1/2 minute until brown. (This is Pei Mei's method. Bruce Cost recommends deep-frying for 5-8 minutes.) Remove ribs from oil.
  • Pour oil out of wok into a heatproof bowl (stainless steel or glass). (Once it's cool, you can strain it into glass jar for next time).
  • To soy sauce marinade, add sugar, vinegar, corn starch mixture, sesame oil, and green onion to make sweet-sour sauce.
  • Heat one tablespoon of oil in the wok, pour in the sweet-sour sauce, and boil and stir until thickened.
  • Throw ribs into the wok with the sauce, and stir to coat thoroughly.
  • Serve on a platter, hot or at room temperature.
  • As the sole meat dish, this is enough for 2-3 people, but as part of a full meal with a variety of dishes, it serves up to 8 or 10.

SWEET AND SOUR BEEF SHORT RIBS



Sweet and Sour Beef Short Ribs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 17

8 pounds beef short ribs, cut across the bone
2 garlic cloves
1 bay leaf
1 cup ketchup
1 cup pineapple juice
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons oyster sauce, bottled
1/2 tablespoon chile paste
2 teaspoons granulated garlic
2 slices lemon
2 slices orange
4 scallions, chopped
1 (2-inch) slice fresh ginger
1 red bell pepper, roasted and seeds removed, chopped
2 Camomile tea bags
4 tablespoons sesame seeds

Steps:

  • Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. In the meantime, make the sauce.
  • In a medium saucepan, combine all ingredients, except sesame seeds. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Place a strainer over a bowl and pour the sauce through it to remove the solids. Add the ribs to the bowl of sauce, turning with tongs to well coat. Arrange the ribs in a single layer on a cookie sheet and pour a ladle full of sauce over the ribs so they are well covered. Sprinkle with sesame seeds. Bake in a preheated 350 degree oven for 20 to 30 minutes. Serve with remaining sauce on the side.

SWEET-AND-SOUR SHORT RIBS



Sweet-and-Sour Short Ribs image

Provided by Food Network Kitchen

Time 3h30m

Yield 6 servings

Number Of Ingredients 15

6 bone-in English-cut beef short ribs (about 3 3/4 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
4 cloves garlic, thinly sliced
2 stalks celery, chopped, plus 1 cup chopped celery leaves
2 tablespoons paprika
1/4 cup tomato paste
1 bunch Swiss chard, leaves chopped
1/3 cup fresh lemon juice
5 scallions, roughly chopped
1 1/4 pounds beets, peeled and cut into 3/4-inch pieces
1 pound carrots, peeled and cut into 3/4-inch pieces
1 pound sweet potatoes, peeled and cut into 3/4-inch pieces
1 tablespoon sugar

Steps:

  • Preheat the oven to 350 degrees F. Season the short ribs with salt and pepper. Heat the olive oil in a Dutch oven or ovenproof pot over medium-high heat. Add the short ribs and brown on all sides, about 10 minutes total. Transfer the meat to a plate.
  • Add the onions, garlic, chopped celery stalks and paprika to the pot and cook, stirring occasionally, until the onions soften, about 4 minutes. Add the tomato paste and cook, stirring, until it starts to brown, about 4 minutes. Add 6 cups water and 2 teaspoons salt and stir, scraping up any browned bits from the bottom of the pot. Return the meat to the pot and bring to a simmer. Cover, transfer to the oven and cook 1 hour, 30 minutes.
  • Meanwhile, puree the chopped chard, lemon juice, scallions, celery leaves, 1 1/2 cups water and 1 teaspoon salt in a blender until smooth. Remove the pot from the oven; stir in the chard puree, beets, carrots, sweet potatoes and sugar. Return the pot to the oven and cook, uncovered, until the meat and vegetables are tender but hold their shape, 1 hour, 30 minutes to 2 hours. Remove the bones from the short ribs; skim the fat off the sauce. Season with salt and pepper. Ladle the meat, vegetables and sauce into shallow bowls.

SWEET-AND-SOUR RIBS



Sweet-and-Sour Ribs image

Meet the Cook: When I was a girl, my three sisters and I took turns planning and cooking the Saturday meal. Now that I'm grown, I like making this for family dinners and potlucks at work (I'm an R.N.). It supplies a nice change from everyday fare. -Kate Raleigh, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 4 servings.

Number Of Ingredients 13

4 pounds pork spareribs
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1/3 cup chopped celery
1/3 cup chopped green pepper
2 tablespoons butter
1 can (20 ounces) pineapple tidbits
2 tablespoons cornstarch
1/3 cup white vinegar
2 tablespoons soy sauce
1 tablespoon sugar
1 garlic clove, minced
1/2 teaspoon ground ginger

Steps:

  • Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake at 400° for 30 minutes; drain. Reduce heat to 350°; cover and bake 1 hour longer. , In a saucepan, saute celery and green pepper in butter until tender. Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes. , Add pineapple, vinegar, soy sauce, sugar, garlic, ginger and remaining salt; mix well. Spoon over ribs. Bake, uncovered, 25-30 minutes longer or until meat is tender.

Nutrition Facts : Calories 1001 calories, Fat 70g fat (27g saturated fat), Cholesterol 271mg cholesterol, Sodium 1610mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 63g protein.

SWEET AND SOUR SHORT RIBS



Sweet and Sour Short Ribs image

These are so delicious with some hot basmati rice. The sauce is really a quintessential sweet and sour sauce which would be great with meatballs or other meats... Enjoy! (Adapted from a recipe I found on the Fine Cooking website)

Provided by Miraklegirl

Categories     Meat

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs beef short ribs, cut in 2 to 3 inch pieces
flour (for dredging)
1/4 cup margarine or 1/4 cup oil
2 onions, sliced
4 cloves garlic, minced
1 1/2 cups water
1 bay leaf
1/4 cup vinegar
3 tablespoons brown sugar
1/3 cup ketchup
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Dredge ribs in flour.
  • Melt margarine in dutch oven and brown ribs on all sides.
  • Remove from pan and drain.
  • Saute onion and garlic til tender.
  • Combine other ingredients and add.
  • Return ribs to pan.
  • Cover and simmer for 2 1/2 hours, longer if necessary.

SLOW COOKER SWEET AND SOUR STICKY RIBS



Slow Cooker Sweet and Sour Sticky Ribs image

The sauce for these ribs is absolutely addictive! It has just the right balance of sweet and sour. From "The Best Slow and Easy Recipes".

Provided by Irmgard

Categories     Pork

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 16

1 medium onion, chopped
1 red pepper, stemmed, seeded and chopped
6 garlic cloves, peeled and crushed
2 teaspoons fresh ginger, minced
2 tablespoons vegetable oil
2 tablespoons tomato paste
8 ounces apricot jam
6 ounces frozen pineapple concentrate
6 tablespoons soy sauce
1/4 cup dark brown sugar
5 tablespoons rice vinegar
1/4 teaspoon red pepper flakes (optional)
4 1/2 lbs baby back ribs
salt
ground black pepper
2 tablespoons fresh cilantro, chopped

Steps:

  • Place the onion, pepper, garlic, and ginger in a food processor and pulse until finely chopped, about 8 pulses.
  • Heat the oil in a medium frying pan over medium-high heat.
  • Add the vegetable mixture and tomato paste and cook, stirring occasionally, until it is softened and slightly brown, about 7 minutes.
  • Stir in the jam, frozen juice, soy sauce, sugar, 1/4 cup vinegar and red pepper flakes.
  • Bring to a simmer and cook until thickened, about 5 minutes.
  • Pat the ribs dry with paper towels and season with salt and pepper.
  • Stand upright in the slow cooker insert, winding them around in a spiral, meaty side toward the wall of the cooker.
  • Pour the sauce over the ribs.
  • Cook on low for 4 to 5 hours until tender.
  • Transfer the ribs to a cutting board, tent with foil and let rest for 20 minutes.
  • Let the cooking liquid settle 5 minutes and pour off the fat.
  • Strain through a fine-mesh sieve into a medium pot.
  • Bring the sauce to a simmer and cook down until it measures about 2 cups, about 15 minutes.
  • Stir the remaining tablespoon of vinegar into the sauce and correct the seasoning.
  • Slice the ribs between the bones and toss with the sauce.
  • Serve on a platter garnished with cilantro.

SPICY SOY RIBS WITH SWEET AND SOUR SLAW



Spicy Soy Ribs with Sweet and Sour Slaw image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 18

6 tablespoons ketchup
2 tablespoons chili sauce
2 tablespoons honey
2 tablespoons light soy sauce
1 tablespoon Chinese 5-spice powder
1 tablespoon Shaohsing rice wine
1 rack pork spareribs, cut in half across the bone and cut into single ribs
1/4 cup fresh cilantro leaves, chopped
6 radishes, grated
2 carrots, peeled and grated
2 Fresno chiles, finely diced
1 small Napa cabbage, shredded
1/2 medium onion, grated
1/4 cup mayonnaise
3 tablespoons lemon juice
1 tablespoon honey
Sea salt
Freshly ground black pepper

Steps:

  • For the ribs: In a large bowl, combine ketchup, chili sauce, honey, soy sauce, 5-spice and rice wine. Then add the ribs. Marinate the ribs for 1 hour in the refrigerator, or as long as overnight.
  • Preheat a grill or grill pan over medium-high heat, making sure the grates have been brushed clean and lightly oiled before cooking.
  • Remove the ribs from the marinade and reserve the marinade. Place the ribs on the grill and cook for 20 minutes, turning every 5 minutes. Place the marinade into a saucepot and bring to a boil for 5 minutes. Once boiled, continually baste the ribs as they are turned and until they are cooked through.
  • For the slaw: While the ribs are cooking, in a medium bowl, add the cilantro, radishes, carrots, chiles, cabbage and onions, and toss together.
  • In a small bowl, whisk together the mayo, lemon juice and honey, and then add to the slaw mixture and toss to coat. Season with salt and pepper. Serve immediately with hot ribs for the perfect BBQ treat!

REALLY EASY AND DELICIOUS SWEET AND SOUR CHILI RIBS



Really Easy and Delicious Sweet and Sour Chili Ribs image

This recipe works well with beef or pork ribs ribs too, I have made this recipe using short ribs, and they turned out very good. This is cooked at a very low temperature for a longer time to produce very flavorful and tender ribs. The sauce ingredients may be doubled or tripled for more ribs.

Provided by Kittencalrecipezazz

Categories     Pork

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 10

3 -4 lbs pork ribs (can use beef ribs also for this)
3/4 cup brown sugar
1/2 cup ketchup
1/2 cup white vinegar
2 tablespoons Worcestershire sauce
1 1/2 teaspoons chili powder (or to taste)
3/4 cup water
1 large onion, diced
1 tablespoon chopped fresh garlic (or to taste)
salt and pepper (optional and to taste)

Steps:

  • Set oven to 275 degrees.
  • Grease a small roasting pan, or a shallow baking dish.
  • Cut the ribs to desired size and place in the roaster pan.
  • Mix all ingredients in a bowl, then pour over ribs in the pan; toss with hands to combine and coat the ribs with the sauce.
  • Cook uncovered for about 2-1/2 - 3 hours, or until the ribs are cooked to desired tenderness (check ribs after about 1-1/2 hours).
  • Delicious!

Nutrition Facts : Calories 1334, Fat 86.5, SaturatedFat 31.4, Cholesterol 312.8, Sodium 624.1, Carbohydrate 54.7, Fiber 1, Sugar 49.2, Protein 80.7

SWEET AND SOUR RIBS



Sweet and Sour Ribs image

This is the recipe my Mom used for S & S Ribs. It is so nice served on rice and a side of stir fried vegetables. Super easy, super good!

Provided by GaylaV

Categories     Pork

Time 3h

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs pork spareribs (cut into individual ribs)
1 large onion (chopped)
1/2 lb fresh mushrooms (optional)
1 (14 ounce) can pineapple chunks
1/2 cup brown sugar
3 tablespoons cornstarch
3 tablespoons soya sauce
1/2 cup white vinegar
1 (10 ounce) can consomme

Steps:

  • Brown ribs in a large frying pan. Add onion.
  • Drain excess fat. Add mushrooms. (optional). Add the pineapple and the juice.
  • While the ribs are browning place all the rest of the ingredients from the brown sugar to the consomme into a small saucepan to make the sauce.
  • Stir the sauce constantly until it comes to a boil. Pour over the rib combination.
  • Cover and simmer for about 2 hours, until the ribs are tender. Enjoy!

CROCK POT SWEET AND SOUR RIBS



Crock Pot Sweet and Sour Ribs image

This is a good recipe for a day when you are going to be in and out. I have made it and let it cook longer, but the meat fell off the bones, if that doesn't bother you, then certainly let it cook longer. :) I have added onions and sliced bell pepper and that comes out really good also, I served that over rice. Hope you enjoy it as much as my family does.

Provided by Dissie

Categories     Meat

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 10

4 lbs spareribs
2 1/3 cups chicken broth
1/2 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 garlic clove, minced
1/8 teaspoon red pepper flakes
1 tablespoon cornstarch
salt and pepper

Steps:

  • Preheat oven to 400 degrees. Place ribs in foil lined shallow roasting pan. Bake 30 minutes, turning over after 15 minutes. Remove from oven. Slice meat into 2 rib portions. Place ribs in crock pot. Add remaining ingredients, except cornstarch.
  • Cover and cook on low 6 hours. Uncover and skim any fat from top of liquid.
  • Combine corn starch with 1/4 cup liquid from the slow cooker, stir until smooth and pour mixture back to crock pot. Cover again and cook on high for about another 30 minutes or until thickened.

Nutrition Facts : Calories 1253.7, Fat 92.2, SaturatedFat 33.8, Cholesterol 365.7, Sodium 915.7, Carbohydrate 9.3, Fiber 0.1, Sugar 6.9, Protein 90.5

SWEET AND SOUR RIBS



Sweet and Sour Ribs image

Make and share this Sweet and Sour Ribs recipe from Food.com.

Provided by Diana Adcock

Categories     Pork

Time 1h10m

Yield 4-8 serving(s)

Number Of Ingredients 9

2 packages pork ribs, split individually
2 teaspoons vegetable oil
2 teaspoons soy sauce
1 cup white vinegar
1 cup brown sugar
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into eighths
1/4 cup ketchup

Steps:

  • Heat oil in a large wok over medium high heat and brown ribs-around 10 minutes.
  • Add the soy sauce and continue browning.
  • Add the vinegar and bring to a boil, reduce heat and simmer for 20 minutes.
  • Add brown sugar and simmer 10 minutes more.
  • You might need a bit more vinegar at this point.
  • You want the sauce thick but fluid.
  • Add the peppers and onions and cook for 5 minutes.
  • Add the ketchup and stir.
  • Taste and adjust the vinegar/brown sugar ratio.
  • If needed add cornstarch to thicken.

SWEET-AND-SOUR COUNTRY RIBS (USER RATING: 5-STAR)



SWEET-AND-SOUR COUNTRY RIBS (USER RATING: 5-STAR) image

Categories     Beef

Number Of Ingredients 8

1/2 cup(s) ketchup
1/2 cup(s) packed light-brown sugar
1/2 cup(s) cider vinegar
1 tablespoon(s) mustard powder
1/2 teaspoon(s) cayenne pepper
Coarse salt and ground pepper
4 pound(s) country-style pork ribs, separated into single ribs
Barbecue sauce, for serving (optional)

Steps:

  • In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Add ribs to slow cooker, and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high, 6 hours (or on low, 10 hours). Pour pan juices through fat separator to remove excess fat. Transfer to gravy bowl. Serve ribs drizzled with pan juices and, if desired, barbecue sauce.

SLOW-COOKED PORK RIBS WITH SWEET AND SOUR SAUCE



Slow-Cooked Pork Ribs With Sweet and Sour Sauce image

Jamie is the executive chef of Jamie Kennedy's Wine Bar and Restaurant in Toronto. These ribs were his choice of favourite comfort foods from 10 top Canadian chefs. Recipe adapted by the Chatelaine Test Kitchen. I like to add the grated rind of an orange to the sauce mixture. Prep time does not include marinating overnight.

Provided by Elly in Canada

Categories     Pork

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 (398 ml) cans tomato sauce
1 cup orange juice
1 onion, finely chopped
1 celery, finely chopped
1/4 cup cider vinegar
3 tablespoons honey or 3 tablespoons maple syrup
2 tablespoons chopped fresh ginger
6 lbs pork back ribs or 6 lbs side pork ribs
1 head garlic
2 jalapenos or 2 chili peppers, with seeds, finely chopped
3 tablespoons vegetable oil
2 tablespoons regular paprika or 2 tablespoons smoked paprika
1 tablespoon salt

Steps:

  • At least a day before serving, in a large saucepan, stir tomato sauce with orange juice, onion, celery, vinegar, honey and ginger.
  • Bring to a boil, stirring occasionally, over high heat. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally to develop flavour, about 1 hour.
  • Stir often near end of cooking. Cool slightly then puree.
  • Working in batches, purée in a blender and pour into bowl or jar.
  • Cover and refrigerate at least overnight or up to 3 days.
  • Meanwhile, slice pork into four-rib portions and place in a very large bowl.
  • Finely chop or mince garlic. Finely chop jalapeño including seeds.
  • Place garlic and jalapeños in a small bowl.
  • Stir in oil, paprika and salt. Rub over ribs. Cover and refrigerate overnight.
  • About 3 hours before serving, preheat oven to 375F (190C).
  • Place ribs in a very large roasting pan. Pour sauce overtop. Turn to evenly coat. It's ok if ribs overlap.
  • Cover tightly with foil. Bake in centre of oven for 1 1/2 hours. Remove and discard foil. Turn ribs, spooning sauce overtop. Continue baking, turning ribs occasionally and basting, until very tender, from 1 to 11/2 hours.
  • Remove pan to a heatproof surface. Place ribs on a platter. Spoon sauce in pan over ribs.
  • For the ultimate comfort dinner, serve with baked or mashed potatoes and corn.

Nutrition Facts : Calories 1468.4, Fat 114.6, SaturatedFat 40.6, Cholesterol 367.4, Sodium 2222.7, Carbohydrate 30.3, Fiber 3.7, Sugar 19.3, Protein 76.5

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