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Sweet and Sour Ribs drizzled with sauce on white plate
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5 from 6 votes

Sweet and Sour Ribs

Sweet and Sour Ribs are juicy with fall off the bone saucy meat. Massaged in a dry rub then baked and grilled these pork ribs are delicious.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Dinner
Cuisine: Western
Keyword: sweet and sour pork ribs, sweet and sour ribs
Servings: 4
Calories: 845kcal
Author: Adrianne

Equipment

  • 1 Paper towel
  • 1 Small glass jug
  • 1 Mini whisk
  • 1 Medium size glass jug
  • 1 Spoon
  • 1 Chopping board
  • 2 Baking Trays
  • 1 Aluminium foil
  • 1 olive oil spray
  • 2 Kitchen Tongs
  • 1 Baking tray with wire rack
  • 1 Silicon Baking Mat
  • 1 Pastry Brush

Ingredients

Sweet and Sour Dry Rub

  • 1.5 kg/3 pounds pork ribs
  • 2 tablespoons brown sugar
  • 1 tablespoon mustard powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ginger powder
  • 1 tablespoon sweet paprika
  • ½ teaspoon kosher salt (cooking salt)
  • ½ teaspoon cracked black pepper
  • 1 cup water Note 1

Sweet and Sour Sauce

  • 1 cup tomato sauce (ketchup)
  • ½ cup/125ml pineapple juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce

Instructions

  • Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
  • Baking trays: cover 2 x long rectangular baking trays with aluminium foil. Spray with olive oil. Then set aside.
  • Dry rub: add the brown sugar, garlic powder, onion powder, mustard powder, ginger powder, paprika, salt and pepper to a glass jug and use a mini whisk to consistently combine.
  • Sweet and Sour sauce: add the tomato sauce, pineapple juice, white wine vinegar, Worcestershire sauce and soy sauce to a medium sized jug, stir to combine. Then set aside.
  • Ribs: place the ribs onto a chopping board with the underside facing up. Use paper towel to pat dry. Starting at one corner locate the membrane and gently pull this off. Use a knife for any tricky bits, cut and discard.
  • Seasoning: working one rack at a time, place the ribs onto a chopping board (meat side up). Sprinkle the dry rub all over the meat to cover and massage into the ribs. Flip to the underside and repeat covering with rub. Then transfer seasoned ribs to oiled baking tray, pour in water to sit in a layer underneath, cover with foil and then repeat process for the 2nd rack.
  • Oven bake: place the covered ribs into the oven and bake for 2 hours.
  • Remove: use oven mits to remove each tray from the oven and rest on a heat proof surface. Gently unfold and discard the alfoil. (The ribs will easily lift off due to the water and olive oil spray).
  • Baste: transfer the cooked ribs to a silicon lined baking rack with tray underneath. Use a pastry brush to liberally coat the ribs with the sweet and sour sauce. Repeat for other rack of ribs.
  • Grill/broil: change the oven setting to grill at 200°C 392°F6. Place the baking rack into the oven on the top shelf. Grill the ribs for 10 mins (no need to flip). Repeat basting process followed by 10 mins grill time 3 times.
  • Serve and enjoy: use oven mits to remove the baking rack from the oven and rest on heat proof surface. Allow the ribs to sit for 2 to 3 minutes. Then use kitchen tongs to transfer to a chopping board. Use a knife and cut the ribs into individual or pairs. Place bowl of leftover sweet and sour sauce on plate with the ribs for serving.

Notes

  • Note 1 - Water: this gets poured underneath the ribs in the baking tray. It helps to create a moist (not dry) environment to cook the ribs in. 

Nutrition

Calories: 845kcal | Carbohydrates: 21g | Protein: 43g | Fat: 62g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 728mg | Potassium: 874mg | Fiber: 2g | Sugar: 14g | Vitamin A: 872IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 4mg