Summary

Sweet and Sour BBQ Spare Ribs is a main course that serves 2. Watching your figure? This gluten free recipe has 1592 calories, 73g of protein, and 113g of fat per serving. For $4.18 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. A few people made this recipe, and 11 would say it hit the spot. If you have pork spare ribs, worcestershire sauce, mustard powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is super. Dinner Tonight: Sweet and Sour Spare Ribs, Chinese Takeout-Style Sweet and Sour Spare Ribs, and Tequila BBQ Spare Ribs are very similar to this recipe.

Instructions

Preheat oven to 250 In a bowl, whisk together ketchup, barbecue sauce, vinegar, brown sugar, mustard powder, garlic powder, and Worcestershire sauce. Salt and pepper to taste. Set aside. In a large skillet, melt butter over medium high heat. Add ribs and brown on both sides. Place ribs, meat side down, in a 913 inch baking pan. Add diced onions to dish and cover with sauce. Cover baking dish with tin foil and bake in the oven for 4 4 hours until meat is tender and easily falls off the bone. serves 2-3

Ingredients

• 1 pork spare ribs
• 2 butter
• 3 onions, diced
• 4 ketchup
• 5 barbecue sauce
• 6 white vinegar
• 7 dark brown sugar
• 8 dry mustard powder
• 9 garlic powder
• 10 Worcestershire sauce
• 11 salt and pepper to taste

Directions

• 1 Preheat oven to 250
• 2 In a bowl, whisk together ketchup, barbecue sauce, vinegar, brown sugar, mustard powder, garlic powder, and Worcestershire sauce. Salt and pepper to taste. Set aside.
• 3 In a large skillet, melt butter over medium high heat.
• 4 Add ribs and brown on both sides.
• 5 Place ribs, meat side down, in a 913 inch baking pan.
• 6 Add diced onions to dish and cover with sauce.
• 7 Cover baking dish with tin foil and bake in the oven for 4 4 hours until meat is tender and easily falls off the bone.
• 8 serves 2-3