Sweet and Sour Spare Ribs


April 11, 2015

These tender, succulent ribs will surely become a family favourite!

  • Prep: 15 mins
  • Cook: 4 hrs
  • Yields: 4 Servings


2 Racks of babyback pork ribs

3 tbsp Prepared mustard

4 tbsp Ketchup

2 Cloves of garlic

1 cup White vinegar

1 cup White sugar

2 tbsp Worcestershire sauce


1Preheat oven to 300F.

2Prepare ribs by removing the silver skin.

3Place racks of ribs in a large roasting pan.

4Mix all ingredients together and pour over ribs, turning a few times to coat them.

5Cover roasting pan tightly with aluminum foil.

6Bake for 3 hours. Remove foil and turn ribs. Cook for 1 additional hour, turning and basting occasionally.

Puree Tips

To increase the flavour profile try adding sauce from the baking pan when pureeing.


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