Lime Spareribs


"A honey mustard lime sauce coats these baked ribs. Scrumptious! When determining the number of servings, take into account the fact that most people actually like to have a rack of ribs to themselves. Accordingly, 4 pounds of spareribs might serve 4 or 6 people, depending on the serving size!"

Ingredients 1 h 15 m {{adjustedServings}} servings 725 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 725 kcal
  • 36%
  • Fat:
  • 60 g
  • 92%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 1240 mg
  • 50%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Cut ribs into serving size pieces and place in a 9x13 inch baking dish. Preheat oven to 325 degrees F (165 degrees C).
  2. In a medium saucepan saute onion, garlic and mushrooms in oil until tender. Add vinegar, honey, lime juice, mustard, salt, pepper, soy sauce, water and chili sauce and mix together well. Warm mixture throughout.
  3. Pour this sauce over the ribs and bake in the preheated oven for 1 hour or until ribs are tender and internal temperature has reached 160 degrees F (70 degrees C). Baste often with sauce.
Tips & Tricks
Spicy Garlic Lime Chicken

See how to make 5-star sautéed chicken that’s great for fajitas.

Beer Lime Grilled Chicken

This tangy summer chicken has so much flavor (and so little fat).

Rate recipe

Your rating


Reviews 21

  1. 23 Ratings


This recipe was quick, easy, and a great crowd pleaser! It also works well cooked in a slow cooker!


This is a tasty change of pace after bbq'ing all summer. I used baby back pork ribs, then followed the recipe, using my oven. The recipe doesn't say to do so, but I covered them with tin foil, uncovering the last 15 minutes, when I basted. The end result was not only tender and tasty, but made for a very pretty presentation worthy of any self=respecting bones joint! I noted other comments citing 'sour' tasting. I use only key limes in cooking, as they're not as tart as regular limes. 1 keylime = 1 Tbl! Also, if you don't care for foods on the spicy side, use only half the chili sauce. Being from Texas, I added a generous squirt! Kudos, Christine. 2 finger-lickin' thumbs up!


This was really good! We used beef ribs instead of pork and it turned out just fine. The lime gives a great flavor. It was a little sour for me, so I think I'm going to experiment in the future with adding brown sugar, more honey, or maple syrup! (if we had kids i'm sure they'd like it)