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    Home » Cajun Recipes

    Sweet and Sour Spareribs

    Published: Jul 24, 2023 · By: Sweet Daddy D · with Leave a Comment · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe

    Sweet Daddy D's Sweet and Sour Spareribs are Country Style pork spareribs, slowly braised in a sweet and sour barbeque sauce until they are fall-apart tender and infused with a wonderfully delicious and tangy flavor. This ultra-simple recipe can be finished in the oven or on the stovetop. One thing is for sure, the family will love it!

    sweet and sour country style spare ribs on a serving platter
    Sweet Daddy D's Sweet and Sour Spareribs

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    Jump to:
    • What are country-style pork spareribs?
    • Here’s What You Need
    • Here’s What You Do
    • Hints and Tips (FAQs)
    • What to Serve with Sweet and Sour Spareribs
    • Other great pork dishes from Sweet Daddy D
    • Recipe
    • Comments or Questions?

    What are country-style pork spareribs?

    Here’s what they aren’t: they aren't your traditional rack of ribs-a row of several long bones with attached meat like back ribs or spareribs. Back ribs come from high on the hog’s back meeting the backbone and are leaner than the spareribs. Spareribs come from the lower section of the rib cage around the belly to the sternum. Country-style pork ribs are taken from further toward the hog’s snout, where the loin meets the blade or shoulder.

    Some people consider country-style ribs pork rib chops, not truly ribs. They can contain a mixture of lean meat from the loin, dark meat from the shoulder, and maybe part of the shoulder blade or rib bone. Depending on exactly where the butcher cuts them from, they may have characteristics of both shoulder and loin, making different portions of the ribs tougher than other portions. You can get boneless country-style pork ribs, but usually, the meat is attached to narrow slices of rib bones and feather bones. Like other styles of ribs, they can contain lots of connective tissue making them tough but very responsive to a low-temperature long cooking method. 

    Here’s What You Need

    Here are some of the key ingredients for this recipe:

    raw country style spare ribs on a platter

    Note on the Country-style spareribs: This recipe calls for about 3 to 3 ½ pounds of sparerib meat. Buy about 4 to 4 ½ pounds of ribs to account for the bones and the fat you will trim off.

    Ingredients for Sweet and Sour Spareribs

    Equipment

    Here is some of the equipment I used in making this recipe:

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    • Dutch Oven
    • Prep bowls (cambro)
    • Prep Bowls (glass)
    • Measuring Cups (metal)
    • Measuring Cups (glass)
    • Measuring Spoons
    • Vacuum Sealer
    • Cutting boards
    • Chef's Knives
    • Wooden Spoons
    • Kitchen Tongs
    • Lemon Juicer
    • Bamboo Skewers
    • Prep Trays
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    Here’s What You Do

    First…you have a beer. Want to enjoy the cooking process and guarantee success? Let’s do it the no-angst way. Open a beer and while you sip it, read the recipe all the way through. That way you’ll know what ingredients and equipment you need and what you’ll do with each. Then, do your mise en place and you are ready to go! 

    Mise en place

    To prepare the spareribs:

    • Trim any excess and hard fat from the ribs.
    • Cut the ribs into serving-size pieces. (Size will vary depending on the bone)
    • Pat them dry with paper towels and sprinkle kosher salt and black pepper on all sides.
    • Set aside. 

    To prepare other ingredients:

    • Have small prep bowls, measuring cups, or sections of your cutting board ready to lay out the prepared ingredients.
    • Roughly chop the onions and the garlic.
    • Chop bacon into approximately 1-inch pieces.
    • Squeeze the lemon.
    • Measure the remaining ingredients: apple cider vinegar, Worcestershire sauce, brown sugar, Chili Sauce, kosher salt, and black pepper.
    • Preheat the oven to 325 degrees Fahrenheit.
    prepared ingredients for sweet and sour spare ribs

    Sear the spareribs

    What happens in this step? While searing the meat does help retain some moisture, more importantly, it leaves fond in the pan which will provide deep flavor for the entire dish. Bacon renderings provide the fat needed to brown the meat and saute the onions and add a ton of flavor.

    Place the bacon in a cold Dutch oven over medium heat. Fry until the fat has rendered, then remove the bacon from the Dutch oven, leaving the renderings in the pan.

    Rendering fat in a Dutch oven
    Start by rendering fat from the bacon

    Pro Tip: If you have some soft, white fat trimmed from the meat, use it along with the bacon. That's added flavor!

    Increase the heat to medium-high. Place the ribs in the Dutch oven and brown for about 5 minutes on each side. Do this in batches, if necessary not to overcrowd the pan.

    country style spareribs browning in a Dutch oven
    Browning the ribs

    Remove the browned ribs from the pan and set aside.

    seared country style spare ribs
    Countrystyle spareribs-seared and ready to go

    Make the Sauce

    What happens in this step? We will use the foundation started with the fond and bacon drippings to create a sweet and savory braising liquid.

    Add the yellow onions to the bacon renderings and saute until starting to clear, approximately 5 minutes. Make sure to stir thoroughly so all the onions are coated in bacon fat.

    chopped onions frying in fat in a Dutch oven
    Saute onions in the bacon fat

    Add the garlic and saute until aromatic, about 2 minutes.

    chopped garlic and onions cooking in a Dutch oven
    Add the garlic

    Next, deglaze the Dutch oven with the water, mixing all the fond into the onions.

    deglazing a Dutch oven
    Deglaze the Dutch oven with water

    Now we will add all the remaining ingredients: lemon juice, apple cider vinegar, Worcestershire sauce, brown sugar, Chili Sauce, kosher salt, and black pepper. Mix thoroughly while you bring the mixture to a low simmer. Continue to simmer for about 5 minutes.

    ingredients added and mixed in a Dutch oven
    Add remaining ingredients and mix well

    Braise the spareribs

    What happens in this step? The long low-temperature cooking in this special braising liquid will infuse the spareribs with deliciousness while rendering their fat. This creates an unbelievable flavor.

    Place the seared ribs in the braising liquid along with any accumulated juices. Make sure to coat the ribs completely with the sauce. Bring the sauce to a low boil, then reduce the heat and simmer for 5 minutes, uncovered.

    country style spareribs added to braising liquid in a Dutch oven
    Ready to braise the spareribs

    Cover the Dutch oven and place it in the 325-degree Fahrenheit oven. This will cook until the spareribs are very tender and falling apart, which will take about 1 ½ hours. Stir the sauce and baste the ribs every 30 minutes.

    Pro Tip: The spareribs are done only when they are extremely tender and fall off the bone. The recipe says to cook the spareribs for 1 ½ hours or until very tender, but this is just an estimate. Check for tenderness by poking the ribs with a fork, knife, or bamboo skewer (which I use). Start checking the tenderness after an hour and continue until the probe slides in without resistance. This also gives the sauce time to come together and be the most delicious.

    braised country style pork spareribs in a Dutch oven right out of the oven
    Nice and tender!

    When very tender, take the Dutch oven out of the oven and set aside. Let the ribs rest for 5 to 10 minutes. Spoon off the excess fat, if desired, before serving.

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    Hints and Tips (FAQs)

    Does this have to be cooked in the oven?

    Alternate cooking methods: You can finish the recipe on the stovetop, simmering on low covered, until extremely tender, about 1 ½ hours. Stir often and baste the ribs every 30 minutes. This recipe will also work in an Instant Pot. Pressure cook the ribs and sauce for up to 25 minutes depending on your desired level of tenderness. (Disclaimer: I am not experienced with Instant Pots and you should refer to your manual about pressures, modes, and all things operational or safety!)

    How do I store leftovers?

    Leftover Sweet and Sour Spareribs can be held in the refrigerator for up to 4 days in an airtight container. Make sure to cool the leftovers down before placing them in the fridge. Reheat in a 300-degree oven, wrapped in aluminum foil, for about 30 minutes or until warmed through. Uncover for the last 10 minutes. You can also reheat them in the microwave.

    Can I freeze leftover country-style spareribs?

    To freeze leftovers, cool the Sweet and Sour Spareribs, then place them in an airtight freezer container or vacuum-sealed bag for up to 3 months. Defrost in the fridge overnight and reheat in a 300-degree oven for about 30 minutes or until warmed through. Wrap the Sweet and Sour Spareribs in foil, then uncover for the last 10 minutes. You can also reheat them in the microwave.

    What ingredients can I substitute?

    If desired: Substitute ketchup for the Chili Sauce; use light brown sugar, but dark brown is also fine to use, substitute white vinegar, cane vinegar, or lemon juice for the apple cider vinegar. Substitute lard, shortening, or vegetable oil for the bacon drippings.

    sweet and sour country-style pork spare ribs on a serving platter with garnish
    Sweet and Sour Country-style Pork Spareribs!

    What to Serve with Sweet and Sour Spareribs

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      Baked Macaroni and Cheese, Rocky and Carlo’s Style
    • Dirty Rice with Green Onion Garnish in a white bowl.
      Cajun Dirty Rice
    • corn maque choux with green onion garnish in a brown bowl
      Cajun Corn Maque Choux

    Other great pork dishes from Sweet Daddy D

    • zucchini stuffed with pork on a baking dish
      Stuffed Zucchini Boats
    • Smothered Pork Chops over rice and gravy with garnish on a blue green plate.
      Cajun Smothered Pork Chops
    • pork tenderloin with cane syrup sauce
      Pork Tenderloin with Cane Syrup Sauce
    • sliced and whole pork tenderloin with meyer lemon sauce and a lemon
      Making Roast Pork Tenderloin with Meyer Lemon Sauce

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    719 shares

    Yeah You Right!

    Recipe

    sweet and sour pork spareribs on a serving platter

    Sweet and Sour Spareribs

    Country Style Spareribs slowly braised in a sweet and sour barbeque sauce. This simple recipe can be cooked in the oven or on the stovetop.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 2 hours hours 10 minutes minutes
    Total Time: 2 hours hours 30 minutes minutes
    Servings: 6 Servings
    Calories: 404kcal
    Author: Sweet Daddy D
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    Here's What You Need

    • 3 pounds country style spareribs trimmed
    • 2 slices smoked bacon
    • 2 cups yellow onions
    • 1 tablespoon garlic
    • 6 tablespoons lemon juice
    • 3 tablespoons apple cider vinegar
    • 1 tablespoon Worcestershire sauce
    • 3 tablespoons brown sugar
    • 6 tablespoon water
    • 1 cup Heinze Chili Sauce
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper

    Here's What You Do

    • Trim excess fat from the ribs. Cut ribs into serving-size pieces. Pat dry with paper towels, sprinkle with kosher salt and pepper on all sides, and set aside.
    • Roughly chop the onions and the garlic. Chop bacon into approximately 1-inch pieces. Measure the remaining ingredients. Preheat the oven to 325 degrees Fahrenheit oven.
    • Place the bacon in a cold Dutch oven over medium heat. Fry the bacon until the fat has rendered, then remove the bacon from the Dutch oven, leaving the fat in the pan.
    • Increase the heat to medium-high and brown the ribs for about 5 minutes on each side. Remove the browned ribs from the pan.
    • Add the yellow onions to the bacon renderings and saute for approximately 5 minutes until starting to clear.
    • Add the garlic and saute until aromatic, about 2 minutes.
    • Next, deglaze the Dutch oven with the 6 tablespoons of water, mixing all the fond into the onions.
    • Add all the remaining ingredients: lemon juice, apple cider vinegar, Worcestershire sauce, brown sugar, Chili Sauce, kosher salt, and black pepper. Mix thoroughly and bring the mixture to a low simmer and continue for 5 minutes.
    • Return the ribs to the Dutch oven along with any accumulaeted juices. Completely coat all the ribs with the sauce.
    • Bring the sauce to a low boil, then reduce to a simmer for 5 minutes.
    • Cover the Dutch oven and place in the 325-degree Fahrenheit oven for about 1 ½ hours or until the ribs are very tender and falling apart. Stir the sauce and baste the ribs every 30 minutes. (See Notes for alternate cooking methods)
    • When the spareribs are very tender, remove the Dutch oven from the oven. Set aside to rest for 5 to 10 minutes. Spoon off excess fat, if desired before serving.

    Recipe Notes

    Please read my article Sweet and Sour Spareribs for more detailed instructions with step-by-step photos.
    Alternate cooking methods: Simmer the Dutch oven, covered, on the stovetop until extremely tender, about 1 ½ hours. Stir often and baste the ribs every 30 minutes. This recipe will also work in an Instant Pot. Pressure cook the ribs and sauce for up to 25 minutes depending on your desired level of tenderness. (Disclaimer: I am not experienced with Instant Pots and you should refer to your manual about pressures, modes, and all things operational or safety!)
    Make sure to allow the leftovers to cool down before placing them in the fridge or freezer. Leftover Sweet and Sour Spareribs can be held in the refrigerator for up to 4 days in an airtight container. To freeze leftovers, place them in an airtight freezer container or vacuum-sealed bag for up to 3 months. Defrost in the fridge overnight. Wrap the spareribs in foil and reheat in a 300-degree oven for about 30 minutes or until warmed through. Uncover for the last 10 minutes. Leftovers can also be reheated in the microwave.
    Substitute ketchup for the Chili Sauce, if desired. Use lard, shortening, or vegetable oil in place of the bacon. Use light brown sugar, but dark brown is also fine to use. Lemon juice or white vinegar can be used in place of apple cider vinegar.

    Nutrition Estimate

    Calories: 404kcal | Carbohydrates: 22g | Protein: 31g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 987mg | Potassium: 788mg | Fiber: 2g | Sugar: 15g | Vitamin A: 329IU | Vitamin C: 18mg | Calcium: 67mg | Iron: 2mg
    Sweet Daddy D AKA Dave Howson

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    Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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