Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made. Dad especially loved these tender tasty ribs with their thick, tangy sauce. Mom liked them because the sauce was no fuss to make. -- Ruth Ann Stelfox, Raymond, Alberta

Allrecipes Member


Recipe Summary test

5 mins
2 hrs
2 hrs 5 mins
5 servings


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/2 hours.

  • Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.

Nutrition Facts

1483 calories; protein 71g; carbohydrates 56.9g; fat 106.3g; cholesterol 362.9mg; sodium 910.9mg. Full Nutrition

Reviews (19)

Rating: 4 stars
I'm rating this a 4 but only for the sauce. The method is not good -my spareribs turned out tough. If you were using this method for baby back ribs (which are more tender), then I think it would be alright (I believe in the picture those are baby backs, not spareribs). I was hesitant to not cover these but I wanted to follow the recipe exactly, and I was right. As for the sauce, it tastes very similar to the sauce in Chinese food restaurants (the red sauce on their sweet and sours). It is pleasant tasting, but I think for me personally, I'll reduce the vinegar to 1/2 cup next time, it was just a little to vinegary for me. I usually follow the recipe out of Company's coming for s&s sauce and this is very different from that one due to the cider vinegar. All in all, very easy and tasty, just use a different method of cooking. Read More
Rating: 5 stars
These were awesome!! I did boil them first to ensure a more tender outcome but I think next time I would skip that stage and just add most of the sauce at the beginning. As long as you cover the roaster with tinfoil while it's cooking and uncover it for the last half hour, you will get super tender ribs!!!! Use the leftover sauce to baste when done. So, so GOOD!! Also, I used half white vinegar and half apple cider vinegar. Read More
Rating: 4 stars
I cooked it for the 1 & 1/2 hours with a foil tent to keep them moist. The sweet & sour sauce turned out too thick, so I added the juice from a 20 oz can of pineapple chunks. I also added the chunks to the pan for the last 30 minutes of baking time. Next time, I'll make extra sauce to add before putting it in the oven so they absorb more of the flavor. Read More
Rating: 5 stars
I made the sauce and put it over beef strips and rice. It has the right balance of flavors and is so, so good. Read More
Rating: 4 stars
I made this recipe for a super bowl party and they were a hit. I browned my spare ribs under the broiler for about 5 to 10 mins each side. I then cooked them covered both in a crock pot and the oven (made alot). I made enough sauce to cook them in turned out great. the sauce I added a cobination off white vinegar and red wine vinegar and left out the white sugar added just brown and added a can of pinapple and the juice. Give it a try Read More
Rating: 5 stars
absolutely delicious!! Very easy to make ...a definite winner Read More
Rating: 5 stars
This is simply super. Easy, no fuss, very tasty. Read More
Rating: 5 stars
FANTASTIC!!! Great flavors and SO SO easy :) Will make it again and would even consider trying it on chicken!! Read More
Rating: 5 stars
I found it was more of BBQ ribs than sweet n sour but it was delicious. Followed other people's advise to bake the ribs covered before adding the sauce. It was fall off the bone tender. Read More