{"id":92919,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/sweet-and-sour-spareribs\/"},"modified":"2024-12-11T09:43:18","modified_gmt":"2024-12-11T15:43:18","slug":"sweet-and-sour-spareribs","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/sweet-and-sour-spareribs\/","title":{"rendered":"Sweet and Sour Spareribs"},"content":{"rendered":"<p>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\u2014as you&#8217;ll do with this sweet and sour spareribs recipe.<\/p>\n<p>When covered in a freshly-made sweet and sour sauce, sweet and sour <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chinese-boneless-spare-ribs\/\" data-name=\"www.tasteofhome.com\/recipes\/chinese-boneless-spare-ribs\/\" data-module=\"content engagement\" data-position=\"embedded links\">spareribs<\/a> might just become your new favorite easy-to-make pork dish.<\/p>\n<h2>Sweet and Sour Spareribs Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075135\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Sweet-and-Sour-Spareribs_TOHD24_1000_LeticiaAlmeida_01.jpg?fit=700%2C1024\" alt=\"Ingredients for sweet and sour spareribs on kitchen counter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Pork spareribs or pork baby back ribs: <\/strong>As portioned out here, you\u2019ll be working with 6 pounds of pork spareribs or pork baby back ribs. Either option will taste great.<\/li>\n<li><strong>Sugar: <\/strong>Half a\u00a0cup of sugar brings sweetness to the sauce and balances out the more bitter and acidic flavors from the vinegar.<\/li>\n<li><strong>Brown sugar: <\/strong>As always when you&#8217;re cooking with brown sugar, make sure to pack it down into the measuring cup.<\/li>\n<li><strong>Cornstarch: <\/strong>The cornstarch acts as a binding and thickening agent, helping ensure the sauce has the right consistency.<\/li>\n<li><strong>Ketchup: <\/strong>A cup of ketchup is the main event in this sauce, serving as the vehicle for all the other flavors to combine with.<\/li>\n<li><strong>Cider vinegar: <\/strong>Cider vinegar and apple cider vinegar are almost exactly the same, in case you were wondering.<\/li>\n<li><strong>Cold water: <\/strong>Make sure the water is cold during the initial mixing of ingredients, as it will help them combine properly.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Bake the ribs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075136\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Sweet-and-Sour-Spareribs_TOHD24_1000_LeticiaAlmeida_02.jpg?fit=700%2C1024\" alt=\"Spareribs on baking tray.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p>Place the ribs on a rack in a large, shallow roasting pan and bake them, uncovered, at 350\u00b0F for 1 hour and 30 minutes.<\/p>\n<h3>Step 2: Make the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075137\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Sweet-and-Sour-Spareribs_TOHD24_1000_LeticiaAlmeida_03-scaled.jpg?fit=700%2C1024\" alt=\"Sauce for sweet and sour spareribs being prepared.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 3: Drizzle the sauce and finish baking<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075138\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Sweet-and-Sour-Spareribs_TOHD24_1000_LeticiaAlmeida_04.jpg?fit=700%2C1024\" alt=\"Spareribs baked and being glazed with sweet and sour sauce before returning to the oven.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075140\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Sweet-and-Sour-Spareribs_TOHD24_1000_LeticiaAlmeida_08.jpg?fit=700%2C1024\" alt=\"Sweet and sour spareribs ready, served on enamel plate.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<h2>Sweet and Sour Spareribs Variations<\/h2>\n<ul>\n<li><strong>Try it on beef:<\/strong> The same sauce tastes just as good on beef ribs as it does on pork.<\/li>\n<li><strong>Use juice:<\/strong> Swapping out the water for orange juice increases the tang and tastiness of this flavorful sauce.<\/li>\n<li><strong>Spice it up:<\/strong> Mixing a half teaspoon of cayenne pepper into the sauce not only adds heat, but also accentuates the flavors.<\/li>\n<\/ul>\n<h2>How to Store Sweet and Sour Spareribs<\/h2>\n<p>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.<\/p>\n<h3>Can you freeze cooked spareribs?<\/h3>\n<p>Yes, you can store cooked pork ribs in the freezer for up to three months. When you&#8217;re ready to eat them, first thaw the meat in the fridge overnight, then reheat the ribs to at least 140\u00ba.<\/p>\n<h2>Sweet and Sour Spareribs Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075141\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Sweet-and-Sour-Spareribs_TOHD24_1000_LeticiaAlmeida_09-scaled.jpg?fit=700%2C1024\" alt=\"Detail of sweet and sour spareribs on a fork.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<h3>What should I serve with these ribs?<\/h3>\n<p>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.<\/p>\n<h3>What is the minimum safe temperature for cooking pork?<\/h3>\n<p>These ribs, and any pork products, should be cooked until a food thermometer inserted into the thickest part reads at least 140\u00b0, as the temperature will continue to rise for several degrees after you remove the ribs from the heat.<\/p>\n<h3>Can I use store-bought sauce?<\/h3>\n<p>Of course you can, but that would take the fun out of it. If you\u2019re 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. \u2014 Ruth Ann Stelfox, Raymond, Alberta<\/p>\n","protected":false},"author":7061,"featured_media":2075143,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,305511,305987,305982,304328,304292,305487,304338,304390,303966,304368,303887,306848,304268,307307,307383,307399,324623,304016,304388,304005,304150,303883,304403],"categories-v2":[308500,309439,310825,310833,339925,308988,311717,308984,308481,308305,310796,308992,308761,308495,308745,308478,309603,259483,310342,310410,310426,309177,308579,308752,308549,309434,308476,308812],"coauthors":[343393],"recommended_recipes":[{"post_title":"Hot 'n' Spicy Spareribs","post_link":"\/recipes\/hot-n-spicy-spareribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7244_BL10573D57A2.jpg"},{"post_title":"Sweet-and-Sour Supper","post_link":"\/recipes\/sweet-and-sour-supper\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13584_CAS143580B09_19_6b-1.jpg"},{"post_title":"Sweet-and-Sour Salad","post_link":"\/recipes\/sweet-and-sour-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1684_CW2036C37-2.jpg"},{"post_title":"Sweet-and-Sour Chops","post_link":"\/recipes\/sweet-and-sour-chops\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23855_TH10602D8-2.jpg"},{"post_title":"Tangy Spareribs","post_link":"\/recipes\/tangy-spareribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps726_TH2379801D07_05_6b_RMS-3.jpg"},{"post_title":"Honey Barbecued Spareribs","post_link":"\/recipes\/honey-barbecued-spareribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4127_C0706C168A.jpg"},{"post_title":"Spare-Rib Sandwiches","post_link":"\/recipes\/spare-rib-sandwiches\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25179_TH10602D14.jpg"},{"post_title":"Chicken Spareribs","post_link":"\/recipes\/chicken-spareribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-Spareribs_EXPS_CIW19_35274_B09_06_6b-6.jpg"},{"post_title":"Sweet and Sour Pork","post_link":"\/recipes\/homemade-sweet-and-sour-pork\/","post_image":"\/wp-content\/uploads\/2024\/09\/Sweet-and-Sour-Pork_EXPS_FT24_27718_EC_0911_1.jpg"},{"post_title":"Sweet and Sour Ham","post_link":"\/recipes\/sweet-and-sour-ham\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4900_RX1285C47D.jpg"},{"post_title":"Sweet & Sour Pork Ribs","post_link":"\/recipes\/sweet-sour-pork-ribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sweet-Sour-Pork-Ribs_exps45299_SSCM1753684A10_01_4bC_RMS.jpg"},{"post_title":"Sweet and Sour Beef","post_link":"\/recipes\/sweet-and-sour-beef\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_33029_EricKleinberg_1.jpg"},{"post_title":"Sweet-and-Sour Meat Loaf","post_link":"\/recipes\/sweet-and-sour-meat-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sweet-and-Sour-Meat-Loaf_exps4369_GB2919407C01_24_1b_RMS.jpg"},{"post_title":"Sweet-And-Sour Kraut","post_link":"\/recipes\/sweet-and-sour-kraut\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Sweet & Sour Squash Salad","post_link":"\/recipes\/sweet-sour-squash-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sweet-Sour-Squash-Salad_EXPS_CWJJ17_26631_C02_23_2b-2.jpg"},{"post_title":"Tender Sweet \u00e2\u20ac\u02dcn\u00e2\u20ac\u2122 Sour Pork Chops","post_link":"\/recipes\/tender-sweet-n-sour-pork-chops\/","post_image":"\/wp-content\/uploads\/2025\/01\/Tender-Sweet-n-Sour-Pork-Chops_EXPS_TOHD24_35160_KristinaVanni_4.jpg"},{"post_title":"Sweet-Sour Sausage Bites","post_link":"\/recipes\/sweet-sour-sausage-bites\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21291_TH10386D60.jpg"},{"post_title":"Sweet-and-Sour Mustard","post_link":"\/recipes\/sweet-and-sour-mustard\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2254_CW1439C31D.jpg"},{"post_title":"Slow-Cooker Spareribs","post_link":"\/recipes\/tender-spareribs\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps32301_UH153291C04_29_3b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps1000_TH1428C37C.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/sweet-and-sour-spareribs\/","name":"Sweet and Sour Spareribs","datePublished":"2018-01-01","dateModified":"2024-12-11","prepTime":"PT5M","cookTime":"PT02H00M","totalTime":"PT02H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_1000_LeticiaAlmeida_07.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Sweet and sour spareribs are easy and packed with tangy flavor from the homemade sauce.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Bake the ribs","text":"Place the ribs on a rack in a large, shallow roasting pan and bake them, uncovered, at 350\u00b0F for 1 hour and 30 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Sweet-and-Sour-Spareribs_TOHD24_1000_LeticiaAlmeida_02.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the sauce","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Sweet-and-Sour-Spareribs_TOHD24_1000_LeticiaAlmeida_03-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Drizzle the sauce and finish baking","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Sweet-and-Sour-Spareribs_TOHD24_1000_LeticiaAlmeida_04.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Steven John"}],"nutrition":{"@type":"NutritionInformation","calories":" 887 calories","fatContent":"53g fat (20g saturated fat)","cholesterolContent":"213mg cholesterol","sodiumContent":"646mg sodium","carbohydrateContent":"49g carbohydrate (40g sugars","fiberContent":"1g fiber)","proteinContent":"52g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"momofajj"},"reviewBody":"<p>I love this recipe. It is just like the old fashion ones we used to get at the Chinese restaurants.  <\/p><p>I had some leftover orange juice so I used it for half the water<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kerrybee"},"reviewBody":"I made a half recipe of sauce since I used only 3 lbs pork back ribs.  My cooking time was about the same time, but different method, as I used a NuWave oven for the recommended time of 15 to 18 minutes per side of the ribs.I place the cooked ribs in a large baking pan, meaty side up, smothered with the sauce, covered pan with foil, and baked at 250 - 275 degrees for 90 minutes.  Checked a couple of times to make sure sauce wasn't burning, and spooned pan drippings over the ribs, re-covered, and continued cooking, adjusting oven temp as needed.Tender, tasty, moist and juicy.  Sauce is wonderful, a change of pace from the molasses based bottled BBQ sauce I usually use.  Will make this again, and will also use this sauce again, thinking chicken thighs and drumsticks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"eabarr"},"reviewBody":"I have made this recipe many times since it was first published.  I prefer it to bought BBQ sauce.  Family and friends love it.  I have used it when BBQ the ribs as well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristineChayes"},"reviewBody":"I made a double batch of these Sweet and Sour Spareribs yesterday and they were easy and delicious!  I did add a tsp. of garlic salt and a Tbs. of minced onion, but those were the only changes.  My family and friends loved them!  A definite keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Stacey4"},"reviewBody":"I got this recipe out of the Halloween special magazine probably 5 or 6 years ago. I love this recipe, but my kids always complain when I make it. They prefer BBQ sauce... Boring!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"1000","romance_copy_dek":"Sweet and sour spareribs are easy and packed with tangy flavor from the homemade sauce.","enhanced_recipe_title":"Sweet and Sour Spareribs","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 pounds pork spareribs or pork baby back ribs","IngredientText":"6 pounds pork spareribs or pork baby back ribs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup packed brown sugar","IngredientText":"1\/2 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons cornstarch","IngredientText":"2 tablespoons cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup ketchup","IngredientText":"1 cup ketchup"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup cider vinegar","IngredientText":"2\/3 cup cider vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup cold water","IngredientText":"1\/2 cup cold water"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps1000_TH1428C37C.jpg","RecipeId":1000,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Sweet and Sour Spareribs Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"exps1000_TH1428C37C.jpg","ContributorId":null,"Firstname":"Ruth Ann","Lastname":"Stelfox","City":"Raymond","StateDescription":"Alberta","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 5 min. Bake: 2 hours","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Sweet and Sour Spareribs","SubmittedTitle":"Sweet-and-Sour Spareribs","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":5,"CookTimeInMinutes":120,"TotalTimeInMinutes":125,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Sweet and Sour Spareribs","OriginalSourceProject":"Sweet and Sour Spareribs","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"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.\r\n                                      &mdash; Ruth Ann Stelfox, Raymond, Alberta\r\n","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350&deg; for 1-1\/2 hours. ","SequenceNo":1},{"Direction":"   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. 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