Sweet-Sour Spareribs are a nostalgic comfort dish that perfectly balances savory pork ribs with the tangy-sweet flavors of pineapple, vinegar, and brown sugar. This recipe, once popular at mid-century family dinners, showcases the American love of combining sweet and savory in hearty meals. Baked until tender with a glossy sauce, these spareribs are a satisfying main dish that pairs well with rice or roasted vegetables. The combination of ketchup, soy sauce, and pineapple makes it both familiar and exotic, a true dinner-table centerpiece.
Ingredients
- 3 lbs pork spareribs (cut into serving pieces)
- ⅔ cup dark brown sugar (firmly packed)
- 1 cup crushed pineapple (1 flat can, undrained)
- 2 tbsp soy sauce
- salt (to taste)
- pepper (to taste)
- 2 tbsp cornstarch
- 2 tsp dry mustard
- ⅔ cup vinegar
- ½ cup ketchup
- 1½ cups water
- ¼ cup onion (finely chopped )
Instructions
Step 1: Prepare ribs
- Spread ribs, meaty side up, in a single layer in a large shallow pan.
Step 2: Brown ribs
- Bake in a 425°F (220°C) oven for about 20 minutes, until browned. Drain off excess fat.
Step 3: Make sauce
- In a saucepan, combine brown sugar, pineapple with juice, soy sauce, cornstarch, dry mustard, vinegar, ketchup, water, and onion. Stir until smooth.
Step 4: Cook sauce
- Cook over medium heat, stirring constantly, until sauce thickens and becomes glossy.
Step 5: Season ribs
- Sprinkle ribs with salt and pepper. Spoon about half the sauce evenly over ribs.
Step 6: Bake with sauce
- Reduce oven temperature to 350°F (175°C). Bake ribs for 45 minutes.
Step 7: Finish baking
- Turn ribs, spoon remaining sauce over them, cover, and bake for another 30 minutes or until well done and tender.
Tips
- Use apple cider vinegar for a rounder, less sharp tang.
- Substitute boneless country-style ribs for easier serving.
- For less sweetness, reduce brown sugar to ½ cup.
- Increase pineapple to 1½ cups for stronger fruit flavor.
- Add bell peppers and onion slices into the pan for a full meal.
- Line the pan with foil for easier cleanup.
- Make ahead: cook fully, chill, then reheat the next day, flavor deepens.
- For extra caramelization, broil briefly at the end of baking.
- Use reduced-sodium soy sauce if salt-sensitive.
- Serve with rice or mashed potatoes to soak up sauce.
Nutrition
Calories: 585kcalCarbohydrates: 41gProtein: 34gFat: 55gSaturated Fat: 19gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 0.6gCholesterol: 115mgSodium: 890mgPotassium: 720mgFiber: 1.8gSugar: 30gVitamin A: 350IUVitamin C: 12mgCalcium: 50mgIron: 2.5mg
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