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.
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
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.
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
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
