Sweet-Sour Spareribs
Submitted by momofibart
Oven-baked sweet and sour spareribs glazed with a homemade sauce of brown sugar, crushed pineapple, vinegar, ketchup, soy sauce, and dry mustard. Fall-off-the-bone pork ribs with a thick, sticky glaze.
YIELD
6 servingsPREP
10 minCOOK
90 minREADY
2 hrsThese pork ribs get a two-stage oven treatment that renders out the fat first, then builds a thick, sticky sweet-and-sour glaze over nearly two hours of baking. No grill required, no smoker, no fuss. Just a sheet pan and your oven.
Browning the ribs at high heat for 20 minutes before anything else is the move that separates good oven ribs from greasy ones. That initial blast renders the surface fat and gives the meat a golden crust that the sauce can grip. Draining the fat before saucing means a cleaner, less oily finished dish.
The sweet-sour sauce is cooked stovetop until thick and glossy. Brown sugar and crushed pineapple (juice and all) bring the sweet; vinegar and dry mustard bring the sour and bite. Ketchup adds body and tomato depth, and soy sauce rounds it out with savory umami. Cornstarch thickens the whole thing into a glaze that clings to every rib.
Applying half the sauce, baking 45 minutes, flipping, then adding the rest and baking another 30 minutes builds up caramelized layers of glaze on both sides.
Pro Tips
- Cut the ribs into serving-size pieces before baking for more surface area and faster cooking.
- Drain the fat thoroughly after the initial browning. Pooled fat will thin the sauce and prevent it from caramelizing.
- The sauce should be thick and glossy before it goes on the ribs. Thin sauce slides off and puddles in the pan.
- Cover loosely with foil if the glaze starts to darken too much during the final 30 minutes.
Variations
- Add a tablespoon of fresh grated ginger to the sauce for an Asian-leaning version.
- Replace the ketchup with chili sauce for a spicier, more complex glaze.
- Finish under the broiler for 2 minutes for extra-charred, caramelized edges.
Ingredients
Directions
Spread ribs, meaty side up, in a single layer shallow pan.
Brown in 425F oven for 20 minutes; drain off fat.
Combine remaining ingredients, except salt and pepper, in a saucepan; stir smooth.
Cook over medium heat until thick and glossy, stirring constantly.
Sprinkle salt and pepper over browned ribs; spoon about half of the sweet-sour sauce over meat.
Reduce heat to 350℉ (180℃) and bake for 45 minutes.
Turn ribs; cover with remaining sauce and bake for 30 minutes or more, or until well done.
Serves 6 as a main dish.
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