Best Sweet Sour Spareribs Recipes

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SWEET AND SOUR SPARERIBS



Sweet and Sour Spareribs image

Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made. Dad especially loved these tender tasty ribs with their thick, tangy sauce. Mom liked them because the sauce was no fuss to make. - Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 7

6 pounds pork spareribs or pork baby back ribs
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 cup ketchup
2/3 cup cider vinegar
1/2 cup cold water

Steps:

  • Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.

Nutrition Facts : Calories 887 calories, Fat 53g fat (20g saturated fat), Cholesterol 213mg cholesterol, Sodium 646mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 52g protein.

SWEET & SOUR SPARERIBS



Sweet & Sour Spareribs image

Absolutely delicious ribs! Best I ever had. My mom has been making this recipe and anyone who has ever tried it asks me for the recipe! ENJOY!

Provided by bikelap9

Categories     Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

5 -6 lbs pork spareribs or 5 -6 lbs pork back ribs
1/2 cup packed brown sugar
1/2 cup sugar
2 tablespoons cornstarch
1 cup ketchup
2/3 cup vinegar
1/2 cup cold water

Steps:

  • Place ribs on rack in a large shallow pan.
  • Bake uncovered at 350°F for an hour and a half.
  • Meanwhile, combine sugars and cornstarch in medium size pan over stove.
  • Stir in ketchup, vinegar and water; bring to a boil.
  • Cook and stir until thickened and clear.
  • Remove ribs and rack from pan; discard fat.
  • Pour about a cup and a half of the sauce over the ribs.
  • Bake 30 minutes longer.
  • Cut into serving pieces.
  • Brush with remaining sauce.
  • Yields 6 to 8 servings!
  • Absolutely delicious!

SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS



Sweet-and-Sour Balsamic-Glazed Spareribs image

Provided by Adam Roberts

Categories     Pork     Bake     Broil     Dinner     Vinegar     Meat     Pork Rib     Advance Prep Required     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 17

For the ribs
2 racks spareribs
Kosher salt
4 to 6 sprigs of fresh thyme
For the glaze
2 1/2 cups balsamic vinegar (don't waste your best balsamic here)
1/2 cup honey
2 cups ketchup
1 can beer (preferably dry)
1 tablespoon minced garlic
1 red onion, diced
1/2 cup dark brown sugar
1 tablespoon molasses
1/4 cup grainy mustard
1 or 2 teaspoons Tabasco (depending on how spicy you like it)
1 tablespoon Worcestershire sauce
1/2 cup water

Steps:

  • Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.
  • To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.
  • To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.

BRAISED SWEET AND SOUR SPARERIBS



Braised Sweet and Sour Spareribs image

Provided by Food Network

Number Of Ingredients 8

2 pounds lean pork spareribs, cut into single ribs
3 tablespoons sugar
2 tablespoons thin soy sauce
1 tablespoon black soy sauce
1 tablespoon Chinese red rice vinegar
1 tablespoon ketchup
1 tablespoon Shao Hsing rice cooking wine
1/2 cup cold water

Steps:

  • Trim excess fat from the spareribs. Rinse in cold water and pat dry with paper towels until almost dry to the touch. Place spareribs in a 3 quart saucepan. Sprinkle them with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid. To the same pan, add thin and black soy sauce, vinegar, ketchup, rice wine, and 1/2 cup cold water, and stir to combine. Bring to a boil over high heat. Covered. Reduce to medium-low and simmer, stirring occasionally to make sure the sauce does not dry up (add a little water if necessary), for 1 hour, or until the spareribs are tender when pierced with a knife and the sauce is thick enough to lightly coat a spoon. Transfer to a plate and skim excess fat from sauce. Pour sauce over the spareribs. Serve immediately.

SWEET & SOUR COUNTRY SPARERIBS



Sweet & Sour Country Spareribs image

I got this recipe from my friend Gail Yamanaka. It uses country style spare ribs in a Chinese style sweet and sour sauce.

Provided by Amy in Hawaii

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs country-style spareribs
1 tablespoon garlic, minced
1 tablespoon vegetable oil
1/2 cup cornstarch
1/2 cup soy sauce
3/4 cup sugar
3/4 cup white vinegar
15 ounces canned pineapple chunks (packed in its own juice, reserve liquid)
1/4 cup pineapple juice (add water if needed to make 1/4 cup)
1/2 cup brown sugar, packed
2 teaspoons dried mustard

Steps:

  • Brown spare ribs in garlic and oil in a heavy pot; drain excess fat.
  • Mix together corn starch and soy sauce and pour over browned spareribs; cook until mixture thickens.
  • Add sugar, vinegar, pineapple, reserved liquid and water, brown sugar and dried mustard.
  • Bring to a boil and when mixture thickens, lower heat
  • Cover; simmer one and one-half hours or until spare ribs are tender.

Nutrition Facts : Calories 911.7, Fat 55.8, SaturatedFat 17.4, Cholesterol 181.8, Sodium 1533.8, Carbohydrate 62.4, Fiber 1, Sugar 49.9, Protein 38.3

SWEET-AND-SOUR SPARERIBS



Sweet-and-Sour Spareribs image

Provided by Grace Young

Categories     Ginger     Pork     Appetizer     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 (appetizer) servings

Number Of Ingredients 10

2 pounds pork spareribs, well trimmed, cut into single ribs (about 8 to 9 ribs)
3/4 cup water
3 tablespoons sugar
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger, smashed
2 tablespoons soy sauce
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon dark soy sauce
1 tablespoon Chinkiang vinegar or balsamic vinegar
1 tablespoon ketchup
1/2 teaspoon salt

Steps:

  • Place spareribs in pot large enough to hold ribs in single layer. Add enough cold water to cover ribs. Bring to boil, spooning off any foam that rises to surface. Boil 1 minute. Transfer ribs to colander; rinse under cold water. Drain.
  • Wash and dry same pot. Add 3/4 cup water, sugar, ginger, 2 tablespoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and salt to pot. Stir over medium-high heat until sugar dissolves. Add spareribs to pot, turning to coat with sauce mixture (sauce will not cover ribs). Arrange spareribs in single layer in pot; bring to boil. Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons water as needed to maintain liquid level, about 2 hours. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.
  • Transfer ribs to platter. Boil sauce in pot until reduced to generous 1/2 cup, about 5 minutes. Pour sauce over spareribs and serve.

CANADIAN SWEET AND SOUR SPARERIBS



Canadian Sweet and Sour Spareribs image

Make and share this Canadian Sweet and Sour Spareribs recipe from Food.com.

Provided by Bluenoser

Categories     One Dish Meal

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 13

4 lbs spareribs
1/3 cup brown sugar
3 tablespoons cornstarch
1/2 teaspoon dry mustard
1/8 teaspoon ginger
1 teaspoon salt
1 teaspoon chili powder
1 garlic clove
1/3 cup vinegar
1 1/2 cups tomato juice
1 cup water
2 teaspoons soya sauce
1/2 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 450°F.
  • Cut ribs in 3 inch lengths, 3 ribs wide.
  • Place on rack in shallow roaster.
  • Roast 30-35 minutes until brown on each side.
  • Pour off fat.
  • Combine remaining ingredients in small saucepan.
  • Simmer 10 minutes until thickened.
  • Reduce oven heat to 350°F.
  • Remove rack from roasting pan.
  • Pour sauce over ribs and cover pan.
  • Bake 1 1/2 hours or until tender.

Nutrition Facts : Calories 1278.8, Fat 91.8, SaturatedFat 33.6, Cholesterol 365.7, Sodium 959.1, Carbohydrate 18.8, Fiber 0.5, Sugar 14.1, Protein 88.7

SZECHUAN SWEET AND SOUR SPARERIBS



Szechuan Sweet and Sour Spareribs image

This is my adaptation of a Chinese style rib recipe from my Irene Kuo cookbook. I usually take the long skinny pieces of rib they put in the packages in the supermarket (the ones they "hide" under the rack lol), cut them into Chinese rib style pieces and throw them in the freezer til I have enough to cook up a batch. These are not saucy, but rather have a glaze. You can adjust the heat to your taste.

Provided by graffeetee

Categories     Pork

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 1/2-2 lbs pork spareribs, separated and cut through the bone into thirds
2 tablespoons peanut oil
4 slices fresh ginger, peeled and smashed
2 garlic cloves, peeled and smashed
1 cup hot water
1 green onion, chopped
3 tablespoons szechuan hot bean sauce
2 tablespoons dark soy sauce
2 tablespoons dry sherry
2 tablespoons cider vinegar
2 tablespoons sugar
2 teaspoons sesame oil
1/2 teaspoon sambal oelek (to taste)

Steps:

  • Preheat wok (preferably nonstick) over high heat.
  • Add oil to wok and swirl to coat sides of wok.
  • Add ginger slices and garlic and toss in oil.
  • Add ribs to wok and stir fry until they are all white on the outside (no need to brown).
  • Add hot water and bring to a simmer.
  • Cover and simmer for 45 minutes to an hour.
  • Mix the last 7 ingredients together, stirring to dissolve the sugar.
  • The water should have about boiled off the ribs. Remove the cover and boil further if necessary.
  • Add the sauce to the wok and stir fry until the ribs are coated and the sauce is reduced to a glaze.
  • Add the chopped green onion and stir fry another few seconds to combine.
  • Use a slotted spoon to transfer ribs to a serving platter, leaving as much of the oil behind as possible.

Nutrition Facts : Calories 844.9, Fat 65.6, SaturatedFat 22.2, Cholesterol 176.9, Sodium 848.8, Carbohydrate 12.1, Fiber 0.3, Sugar 9.2, Protein 40.3

SWEET & SOUR SAUCY SPARERIBS



Sweet & Sour Saucy Spareribs image

We really enjoy the superb combination of flavors in these ribs. Cut in single rib size, they make great appetizers.

Provided by MizzNezz

Categories     Sauces

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 7

6 lbs pork spareribs
1/2 cup packed brown sugar
1/2 cup sugar
2 tablespoons cornstarch
1 cup ketchup
2/3 cup vinegar
1/2 cup cold water

Steps:

  • Put ribs in large, shallow, roasting pan.
  • Bake, uncovered, at 350* for 1-1/2 hours.
  • While ribs are cooking, mix sugars and cornstarch in med saucepan.
  • Stir in ketchup, vinegar and water, bring to a boil.
  • Cook and stir until thickened and clear.
  • When ribs are done, remove and discard fat.
  • Place back in pan, pour 1-1/2 cups sauce over ribs.
  • Bake 30 minutes longer.
  • Cut into serving size pieces; brush with sauce.

Nutrition Facts : Calories 1484.7, Fat 107.2, SaturatedFat 40.5, Cholesterol 353.8, Sodium 798.6, Carbohydrate 47, Fiber 0.1, Sugar 43.4, Protein 78.2

SWEET AND SOUR SPARERIBS PRESSURE COOKER RECIPE - (4.3/5)



Sweet and Sour Spareribs Pressure Cooker Recipe - (4.3/5) image

Provided by Katecooks

Number Of Ingredients 8

2-4 lbs spareribs, cut into 4-rib pieces
1/2 onion, diced
3/4 cup water
2/3 cup light brown sugar
1 cup ketchup
2 tbs vinegar
2 tbs orange juice
2 tbs soy sauce

Steps:

  • 1. Add ribs to cooker and them combine all other ingredients in a mixing bowl,mixing well. 2. Pour the sauce mix over top ribs. Secure the lid and cook on high for 10 min. 3. Let pressure release naturally for 10 min before quick release. 4. Serve as appetizer or with rice

SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS RECIPE | EPICURIOUS.COM



Sweet-and-Sour Balsamic-Glazed Spareribs Recipe | Epicurious.com image

I love a recipe like this, in which one familiar item (balsamic vinegar) combines with something else very familiar (in this case, the elements of a homemade barbecue sauce) to form something entirely new. The end result, which gets slathered all over spareribs that have been slow-roasted in the oven and baked at a high temperature until the two entities combine, makes for a sticky, tangy, unforgettable take on good old-fashioned ribs. If you're feeding a crowd, the oven is your best bet for that final step; if you have the time, though, try broiling the ribs with the glaze on top. The rib and the glaze fuse together and, if you take it far enough (just before it turns black), you get a crispy, sweet, and succulent rib that'll be your new standard from now on.

Provided by @MakeItYours

Number Of Ingredients 15

2 racks spareribs
Kosher salt
4 to 6 sprigs of fresh thyme
2 1/2 cups balsamic vinegar (don't waste your best balsamic here)
1/2 cup honey
2 cups ketchup
1 can beer (preferably dry)
1 tablespoon minced garlic
1 red onion, diced
1/2 cup dark brown sugar
1 tablespoon molasses
1/4 cup grainy mustard
1 or 2 teaspoons Tabasco (depending on how spicy you like it)
1 tablespoon Worcestershire sauce
1/2 cup water

Steps:

  • Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.
  • To make the glaze, combine all of the ingredients in a large pot on medium-low heat.
  • Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.
  • To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.
  • The recipe for the glaze makes enough for up to four racks, so if you have a hungry crew, double the meat.
  • Keep an eye on the sauce; it has a tendency to bubble up.
  • Excerpted from Secrets of the Best Chefs: Recipes, Techniques, and Tricks From America's Greatest Cooks by Adam Roberts (Artisan Books). Copyright © 2012 by Adam Roberts; styled food photography copyright © 2012 by Johnny Miller. Recipe inspired by Vinny Dotolo & Jon Shook.

BRAISED SWEET & SOUR SPARERIBS



Braised Sweet & Sour Spareribs image

Number Of Ingredients 7

2 pounds Pork spareribs, cut into single ribs
3 tablespoons Sugar
2 tablespoons Thin soy sauce
1 tablespoon Black soy sauce
1 tablespoon Chinese red rice vinegar
1 tablespoon Ketchup
1 tablespoon Shao Hsing rice cooking wine

Steps:

  • Place ribs in a 3 quart saucepan. Sprinkle with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid.
  • Add thin and black soy sauce, vinegar, ketchup, rice wine and 1/2 cup cold water and stir to combine.
  • Bring to a boil over high heat, covered. Reduce to medium low and simmer, stirring occasionally to make sure the sauce does not dry up (add a little water if necessary).
  • Simmer for 1 hour.

SWEET AND SOUR SPARERIBS



Sweet and Sour Spareribs image

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

Provided by Parsley

Categories     Pork

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 10

2 1/2-3 lbs boneless pork spareribs
2 garlic cloves, minced
1/2 cup minced onion
1/2 cup packed brown sugar
6 ounces tomato paste
1/2 cup orange juice
4 tablespoons light soy sauce
1/4 cup wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground ginger

Steps:

  • In a mixing bowl, whisk together all ingredients EXCEPT spareribs, until well-mixed and brown sugar is dissolved.
  • Place spareribs in a glass baking dish and pour sauce mix over top. Cover and refrigerate for at least 8 hours to allow them to marinate.
  • Remove from refrigerator and either grill on med-high heat for about 10 minutes or until done OR leave in glass baking pan and bake at 425°F for about 20 minutes or until done.

Nutrition Facts : Calories 492.9, Fat 33.6, SaturatedFat 12.7, Cholesterol 110.6, Sodium 931.1, Carbohydrate 20.9, Fiber 1.2, Sugar 17.7, Protein 26.4

SWEET AND SOUR SPARERIBS RECIPE - (4.6/5)



Sweet and Sour Spareribs Recipe - (4.6/5) image

Provided by Karen_W

Number Of Ingredients 10

Sauce:
3 lbs. spareribs (cut into small pieces)
1 1/2 cups water
1 tsp. salt
3/4 cup brown sugar
1/3 cup white vinegar
1/3 cup ketchup
2 Tbsp. corn starch
1/4 cup cold water
1 cup juice from spareribs

Steps:

  • Preheat oven to 350 degrees. Cut up ribs, place in a roasting pan, cover with salt and water. Bake at 350 degrees for 1 hour. Sauce: Dissolve cornstarch in cold water. Mix brown sugar, ketchup, vinegar, and juice in a saucepan until well blended. Bring to a boil, add cornstarch and water, cook until sauce thickens and is clear. Pour over spareribs, return to oven uncovered, and roast for 40 minutes more. Add pineapple chunks if desired.

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