Baked Sweet and Sour Spareribs With Pineapple

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/23/21
Baby back ribs

John E. Kelly/Getty Images
Prep: 15 mins
Cook: 2 hrs
Total: 2 hrs 15 mins
Servings: 3 to 4 servings
Yield: 3 pounds
Nutrition Facts (per serving)
1196 Calories
81g Fat
61g Carbs
56g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 1196
% Daily Value*
Total Fat 81g 104%
Saturated Fat 24g 121%
Cholesterol 275mg 92%
Sodium 2090mg 91%
Total Carbohydrate 61g 22%
Dietary Fiber 1g 5%
Total Sugars 49g
Protein 56g
Vitamin C 7mg 35%
Calcium 98mg 8%
Iron 5mg 26%
Potassium 1060mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These tender, juicy spareribs are deliciously tangy and a snap to prepare. They are baked with a combination of pineapple, ketchup, vinegar, sugar, soy sauce, and other seasonings for a terrific sweet-and-sour flavor with an Asian flair.

The ribs are great for a game-day party or a sit-down dinner. And, if you prepare this recipe using rib tips, instead of spareribs, they make a tasty appetizer that can be kept warm in a slow cooker.

Ingredients

  • 3 pounds spareribs

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 3 tablespoons brown sugar

  • 2 tablespoons cornstarch

  • 1 1/2 teaspoons kosher salt

  • 1/4 cup vinegar

  • 1/2 cup tomato ketchup

  • 1 (8-ounce) can crushed pineapple

  • 1 tablespoon soy sauce

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 325 F / 165 C / Gas 3. Line a large baking pan or roasting pan with foil and set aside.

  3. Remove the silverskin from the bone side of the racks of ribs. Pat the ribs dry with a paper towel. Cut them into serving-size portions (2- to 3-rib sections) and sprinkle both sides with salt and pepper.

  4. Arrange the ribs in the prepared pan, cover it tightly with foil, and bake for 1 hour or until nearly tender. Drain off all of the excess fat.

  5. While the ribs are cooking, make the sauce by combining the brown sugar, cornstarch, salt, vinegar, ketchup, pineapple, and soy sauce in a saucepan. Stir to blend and cook over medium heat until slightly thickened.

  6. Increase the oven temperature to 350 F / 180 C / Gas 4. Drizzle or brush the all of the pineapple mixture over the spareribs and bake uncovered for an additional 30 minutes or until completely tender, basting frequently.

Tip

  • Serve your ribs traditionally with coleslaw and fried potatoes or potato salad, baked beans, and cornbread or Southern-style buttermilk biscuits.

Recipe Variations

Spareribs make for excellent eating and they are versatile because pork goes well with so many different flavors.

  • If you want to enhance the Asian spin on this recipe, add 1 teaspoon of Chinese five-spice powder to the pineapple mixture while cooking.
  • Replace the pineapple with 1 (14-ounce) can of peach slices that have been drained and then chopped finely.
  • To grill the ribs, bake them as directed for 1 hour or until nearly tender. Take them out of the oven and finish them on a grill over medium coals for 20 to 30 minutes, basting them frequently with the pineapple sauce.