Mom's Ultimate Sweet & Sour Spareribs
Indulge in the flavor explosion of these tender, fall-off-the-bone spareribs that are glazed in a perfectly balanced sweet and sour sauce. This cherished family recipe has been passed down through generations, becoming an absolute favorite among friends and family alike. With a tangy kick from vinegar and a rich sweetness from brown sugar and ketchup, every bite will have you coming back for more. Serve these ribs at your next gathering, and be prepared for everyone to ask for the secret to your delicious cooking! Perfect for barbecues, holiday feasts, or any day you want a comforting and satisfying meal. Enjoy!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Pork Spareribs or Pork Back Ribs
5-6 lbs (Trim excess fat if desired)
Brown Sugar
1/2 cup (Packed)
Granulated Sugar
1/2 cup (None)
Cornstarch
2 tablespoons (None)
Ketchup
1 cup (None)
Vinegar
2/3 cup (None)
Cold Water
1/2 cup (None)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Place the ribs on a rack in a large shallow pan, making sure they are arranged in a single layer.
3
Bake uncovered for 1.5 hours, allowing the ribs to cook slowly and become tender.
4
While the ribs are baking, prepare the sauce: In a medium saucepan, combine the brown sugar, white sugar, and cornstarch.
5
Gradually stir in the ketchup, vinegar, and cold water. Mix until well combined.
6
Bring the sauce to a boil over medium heat. Cook and stir continuously until the sauce thickens and becomes clear.
7
Once the ribs are cooked, carefully remove them from the oven and discard any accumulated fat in the pan.
8
Pour approximately 1.5 cups of the prepared sauce over the ribs, ensuring they are well coated.
9
Return the ribs to the oven and bake for an additional 30 minutes, allowing the sauce to caramelize and enhance the flavors.
10
After baking, remove the ribs from the oven and cut them into serving pieces.
11
Before serving, brush the ribs generously with the remaining sauce to extra flavor.
12
Serve warm and enjoy the delightful blend of sweet and tangy flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What kind of meat is used for Mom's Ultimate Sweet & Sour Spareribs?
This recipe uses 5-6 lbs of Pork Spareribs or Pork Back Ribs.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How long do the ribs bake initially?
The ribs bake uncovered for 1.5 hours during the first stage of cooking.
What ingredients are needed for the sweet and sour sauce?
The sauce requires brown sugar, granulated sugar, cornstarch, ketchup, vinegar, and cold water.
How do you thicken the sauce for the ribs?
The sauce is thickened by combining cornstarch with sugars and liquids, then boiling and stirring until it becomes clear and thick.
Should the ribs be covered while baking?
No, the ribs should be baked uncovered for the duration of the cooking process.
How much sauce is applied to the ribs after the first bake?
Approximately 1.5 cups of the prepared sauce should be poured over the ribs after the initial 1.5-hour bake.
What should be done with excess fat in the pan?
After the first 1.5 hours of baking, you should carefully remove the ribs and discard any accumulated fat in the pan.
How long is the second baking period?
The ribs are returned to the oven for an additional 30 minutes after the sauce is added.
What is the total baking time for this recipe?
The total baking time is 2 hours: 1.5 hours initially plus 30 minutes with the sauce.
Do I need to trim the ribs?
Yes, it is recommended to trim excess fat from the ribs before cooking if desired.
How should the ribs be arranged in the pan?
The ribs should be arranged in a single layer on a rack in a large shallow pan.
When should I cut the ribs into serving pieces?
The ribs should be cut into serving pieces after they have finished baking entirely.
What do I do with the remaining sauce after baking?
The remaining sauce should be brushed generously over the ribs right before serving for extra flavor.
What kind of sugars are used in this recipe?
This recipe uses both brown sugar (packed) and granulated white sugar.
How many ingredients are in this sparerib recipe?
There are 7 primary ingredients: pork ribs, brown sugar, white sugar, cornstarch, ketchup, vinegar, and water.
What flavor profile does this recipe offer?
It offers a blend of tangy vinegar and rich sweetness from brown sugar and ketchup.
Is this a traditional family recipe?
Yes, it is described as a cherished family recipe passed down through generations.
For what occasions is this dish recommended?
It is perfect for barbecues, holiday feasts, or as a comforting and satisfying daily meal.
Can I use cold water to make the sauce?
Yes, the recipe specifically calls for 1/2 cup of cold water to be mixed into the sauce ingredients.
What is the texture of the finished ribs?
The ribs are designed to be tender and fall-off-the-bone.
How much ketchup is needed?
The recipe requires 1 cup of ketchup for the sauce.
How much vinegar is used?
The recipe uses 2/3 cup of vinegar.
What kind of pan is best for baking these ribs?
A large shallow pan with a rack inside is recommended for the best results.
Does the sauce need to be cooked before adding it to the ribs?
Yes, the sauce should be boiled and stirred over medium heat until it thickens before being poured over the meat.
How much cornstarch should I use?
You should use 2 tablespoons of cornstarch as a thickener.
Is the brown sugar packed or loose?
The 1/2 cup of brown sugar should be packed.
Should the ribs be served warm or cold?
The ribs should be served warm for the best flavor experience.
What helps the sauce caramelize on the ribs?
Returning the sauced ribs to the oven for a final 30 minutes of baking allows the sauce to caramelize.
Can I use pork back ribs instead of spareribs?
Yes, the recipe allows for either Pork Spareribs or Pork Back Ribs.