This is a recipe that I've been making for years. It's a deliciously balanced sweet and sour recipe that leaves the pork 'fall off the ribs' tender. I prefer back ribs for this recipe - my reason is that I like the bigger, meatiness of this rib compared to a smaller rib that most use for sweet and sour ribs. The rest of the ingredients are pretty general but come together to make a really tasty sauce and takes no time at all. (oh, and p.s. - my picture is a bit weak today - by the time I got to the ribs, there were only 2 left, so, yes, they really are that good!)
Let's get to the recipe
Sweet and Sour Ribs
Cut apart and brown in you fry pan 2 lbs pork back ribs,
Place the ribs in a baking dish.
Mix together in a bowl 3/4 c. b. sugar 1/2 c. ketchup 1/2 c. vinegar 3/4 c. water 2 tbsp. worcestershire sauce 1 tsp. chili powder (secret ingredient) 1/2 diced onion (I use about a 1/4 - 1/2 cup) salt, pepper
Pour over the ribs. Bake uncovered at 250 for about 3 hours. Remove and devour;)
