Sweet & Sour Saucy Spareribs

"We really enjoy the superb combination of flavors in these ribs. Cut in single rib size, they make great appetizers."
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Ready In:
2hrs 5mins




  • Put ribs in large, shallow, roasting pan.
  • Bake, uncovered, at 350* for 1-1/2 hours.
  • While ribs are cooking, mix sugars and cornstarch in med saucepan.
  • Stir in ketchup, vinegar and water, bring to a boil.
  • Cook and stir until thickened and clear.
  • When ribs are done, remove and discard fat.
  • Place back in pan, pour 1-1/2 cups sauce over ribs.
  • Bake 30 minutes longer.
  • Cut into serving size pieces; brush with sauce.

Questions & Replies

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  1. I was unable to find my very old tried and true recipe so decided to try this one. When the sauce was cooking up it smelled pretty much like ketchup and I was a bit worried. However, something wonderful happens when it bakes on the ribs and they taste very nice. The sauce sticks to the ribs. I don't think I will be looking for my other recipe! Thank you, MizzNezz
  2. These are the best tasting Sparerib I ever served. I changed the recipe, and rubbed Porkrub all over them before baking, then followed the recipe for baking.After the baking I poured the sauce on and let them sit overnight, and then reheated them and then serve. Taste fantastic


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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