This Simple Sweet and Sour Spareribs recipe has pork spare ribs covered in a wonderful, homemade sweet and sour sauce broiled and baked slowly in your oven.

Sweet and Sour Spare Ribs

Simple Sweet and Sour Spareribs are so good! The sauce is divine, the right amount of sweet and sour. Pork rib perfection! This recipe turns out beautifully every time!

These Simple Sweet and Sour Spareribs are perfect when you want to try something different on your ribs! This is a recipe you have to give a try!

Spare Ribs in Sauce

Spare Ribs in Oven

Sweet and Sour Pork Ribs

Sweet Sour Spareribs Recipe

Sweet and Sour Spare Ribs Recipe

To make these amazing ribs you have to decide which kind of pork ribs you want to buy. Here is a quick overview and if you're interested you can find more detailed information here.

Baby Back Ribs

Baby Back ribs, loin back ribs or just back ribs. They are most commonly available and are considered to have the best price point.

They are located near the high back side of a pig and is the same bone found in bone-in rib chops. Just without the loin muscle.

They are lean, meaty and have some cartilage.

They are referred to as baby back ribs because the ribs are smaller, not because they come from a baby pig.

Every rib rack averages 10 to 13 curved ribs that are 3 to 6 inches long and weigh about 1 ½ to 2 pounds, which feeds about 2 people.

The rack usually has about a half inch of meat on top of the bone, with more in between and underneath all of the bones.

You need to trim any excess fat and then peel the membrane from the bottom of the rack. You need to remove it to end up with tender, flavorful ribs.

Add some seasoning and cook on a low temperature for a long time. You will not be disappointed. These ribs are the easiest to work with, especially if this is your first time making ribs.

Pork Spareribs

Spareribs or side ribs are much lower in the pig, under the belly, are larger, fatty, and overall, the least amount of meat.

These are the bones that cover, my husband says protect, where the bacon sits in the pig.

Side ribs are flavorful and after removing some extra, unnecessary fat, rubbing in some spices and allowing them to slow cook at a low temperature. You will end up with tasty ribs.

You aim to create a rectangle shape for your ribs.

St. Louis Style Ribs

St. Louis Style ribs come from the same part of the pig as spareribs and are not curved. They contain more meat and have more fat and cartilage.

When cooked for a long time at a low temperature these ribs are so good.

Each rack weighs at least 2 ½ pounds, usually a little more, will feed three to four people on average and is generally shaped like a square.

I can't stress how important it is to ask your butcher to remove the membrane and clean up and trim your ribs. You will be so glad you did.

It is possible to do it yourself but I figure why bother if you don't have to. It is difficult and absolutely necessary for you to end up with the best, most tender, melt in your mouth, fall off the bone ribs.

Country Style Pork Ribs

Country style ribs are not really ribs at all. They are located in the shoulder area of the pig and are sold with and without bones. Oddly enough these "ribs" have shoulder blade pieces in them instead of actual rib bones.

Boneless ribs sounded strange to me at first but after you try these boneless you will enjoy it so much you will forget you aren't really eating ribs. You are just enjoying some beautiful, flavorful meat.

Country style pork ribs have the most meat on them and need to be cooked long and slow. These ribs are sold as slabs or in individual portions.

Again, get the butcher to clean your ribs up. You will be glad you got them to do it for you.

These ribs are so tasty.

Ingredients in Simple Sweet and Sour Spareribs

pork ribs
brown sugar
molasses
vinegar
broth
soy sauce
cornstarch
garlic powder
salt
pepper

How to make Simple Sweet and Sour Spareribs

Preheat your oven to broil.

Prepare a rimmed baking sheet with tinfoil and place spare rib racks on top.

Place spare ribs under your broiler and brown your ribs for between 7 and 10 minutes. Ribs should be nice and brown on top before you reduce the temperature. Pour off excess grease if needed.

In the meantime, in a small saucepan, bring 1 ¾ cups combine broth, molasses, vinegar, brown sugar, soy sauce and garlic powder to a boil.

Add salt and pepper to taste.

Combine remaining broth and cornstarch in a small cup.

Add to boiling mixture and stir to thicken.

Pour, brush or paint over top of your spareribs.

Cook at 375 degrees for 1 ½ to 2 hours, or fork tender.

Baste ribs periodically with remaining sauce as often as you desire. Two or three times is more than enough.

Broil for a moment or two before removing ribs from the oven.

Caramelizing the sauce on your ribs with harden the sauce and add an amazing finish to these ribs.

Serve hot and enjoy!

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