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Finger Licking Ribs

Finger Licking Ribs


Bite-sized pieces of pork spareribs are simmered until tender in a simple, savory sweet sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1356 mg
  • 54%

Based on a 2,000 calorie diet


  1. Cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. Brown half of ribs in hot oil in Dutch oven over medium-high heat; remove. Brown remaining ribs. Drain fat from pan. Return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. Cover and simmer 1 hour, or until ribs are done, stirring occasionally.
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This turned out really well, but I added 2 T. freshly grated ginger root for extra Chinese-y flavor. More fun to eat if you cut in pcs. longer than 1". The third-across cut is an excellent idea, the butcher can do this with his band saw.


This was definitely a finger licking good recipe. I wanted something that was lighter then the traditional barbecue sauce. (Partly for a low carb diet.) It was great. I would stick with the low sodium Soy sauce. I didn't have any and figured it was just for health reasons that it was done with the low sodium soy. But it is just a tiny bit too salty with regular soy sauce. I also goofed and cut the ribs only into 3rds rather then individually. It was too late when I figured out my mistake. I was already browning them. But worked fine, I doubled the sauce and just cooked them longer. About 2 1/2 hours at a really low heat. This is a keeper recipe for me.

Miss Jessica

These were great! Be sure to use low-sodium soy sauce, I didn't and it was a tad salty. Brown really well. Turned out very tender.