Sweet and Sour Spareribs

Spareribs are anything but spare in terms of flavor or volume. These ribs, from the belly area of the pig, are in fact larger than baby back ribs, and are a tender and tasty delight when cooked at lower temperatures for longer times—as you’ll do with this sweet and sour spareribs recipe.

When covered in a freshly-made sweet and sour sauce, sweet and sour spareribs might just become your new favorite easy-to-make pork dish.

Sweet and Sour Spareribs Ingredients

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• Pork spareribs or pork baby back ribs: As portioned out here, you’ll be working with 6 pounds of pork spareribs or pork baby back ribs. Either option will taste great.
• Sugar: Half a cup of sugar brings sweetness to the sauce and balances out the more bitter and acidic flavors from the vinegar.
• Brown sugar: As always when you’re cooking with brown sugar, make sure to pack it down into the measuring cup.
• Cornstarch: The cornstarch acts as a binding and thickening agent, helping ensure the sauce has the right consistency.
• Ketchup: A cup of ketchup is the main event in this sauce, serving as the vehicle for all the other flavors to combine with.
• Cider vinegar: Cider vinegar and apple cider vinegar are almost exactly the same, in case you were wondering.
• Cold water: Make sure the water is cold during the initial mixing of ingredients, as it will help them combine properly.

Directions

Step 1: Bake the ribs

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Place the ribs on a rack in a large, shallow roasting pan and bake them, uncovered, at 350°F for 1 hour and 30 minutes.

Step 2: Make the sauce

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Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water and stir until the mixture is smooth. Bring the sauce to a boil, and cook and stir for one to two minutes until it has thickened.

Step 3: Drizzle the sauce and finish baking

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Remove the cooked ribs from the pan and drain and discard the fat. Next, return the ribs to the roasting pan and drizzle 1-1/2 cups of sauce onto the ribs. Bake them for 30 minutes longer. Finally, cut the ribs into serving-size pieces and brush on the remaining sauce.

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Sweet and Sour Spareribs Variations

• Try it on beef: The same sauce tastes just as good on beef ribs as it does on pork.
• Use juice: Swapping out the water for orange juice increases the tang and tastiness of this flavorful sauce.
• Spice it up: Mixing a half teaspoon of cayenne pepper into the sauce not only adds heat, but also accentuates the flavors.

How to Store Sweet and Sour Spareribs

These ribs can be kept in airtight containers in the fridge for up to four days. Reheat them in the microwave or in the oven.

Can you freeze cooked spareribs?

Yes, you can store cooked pork ribs in the freezer for up to three months. When you’re ready to eat them, first thaw the meat in the fridge overnight, then reheat the ribs to at least 140º.

Sweet and Sour Spareribs Tips

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What should I serve with these ribs?

The ribs and sauce have a sweet and tangy flavor profile, so rice as your starch is a good idea, and cooked onions and peppers are a wonderful accompaniment.

What is the minimum safe temperature for cooking pork?

These ribs, and any pork products, should be cooked until a food thermometer inserted into the thickest part reads at least 140°, as the temperature will continue to rise for several degrees after you remove the ribs from the heat.

Can I use store-bought sauce?

Of course you can, but that would take the fun out of it. If you’re just looking for a safe way to cook ribs and an easy way to make dinner, though, then follow the baking instructions in terms of timing and heat, and go ahead and use a premade sauce.