Sweet and Tangy Spareribs

5 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    2 h 40 m
  • Ready In

    3 h

“This recipe is one that has been passed down two generations. They taste like no other ribs I have ever tried. They are sweet and tangy just like the name says. They seem to come straight from the Orient. Lots of raves on this one. Very yummy.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat bacon drippings in a large, heavy skillet over medium heat. Place spareribs in the skillet, and brown on each side for about 5 minutes. Season with garlic salt and pepper.
  3. In a medium bowl, mix mustard, molasses, soy sauce, vinegar, Worcestershire sauce, and hot pepper sauce.
  4. Place browned ribs in a large baking dish. Cover with the mustard sauce mixture.
  5. Bake 2 1/2 to 3 hours in the preheated oven, basting occasionally with the sauce mixture, to an internal temperature of 160 degrees F (70 degrees C).

Share It

Reviews (5)

Rate This Recipe


Even though this had not been reviewed yet, I decided to try it anyway. I ruined a perfectly good set of ribs. It was as tough as nails and tasted too much like soy sauce and wers. sauce. The kids would not eat it and we managed to choke down some then throw the rest away. The smell of that awful sauce permeated the house for a day. Try a simple BBQ sauce on a low heat recipe before this one.



I cut the cooking time a little. My kids loved these. We love ribs and will use this recipe again!



I made this recipe for my family when I was trying to creat a chinese-style dinner. I didn't have spareribs on hand but had a boneless pork roast that I sliced into approx 3/4 inch slices. This recipe was great, the sauce was amazing! I will definitely make this again and may even try it on chicken. The only thing is, I mis-read the amount of hot sauce and used 2 tablespoons instead of 2 teaspoons - there was a definite tang, but it was alright. I will be sure to use the correct amount next time! This recipe is a keeper!

More Reviews

Similar Recipes

Chinese Spareribs

Chinese Spareribs

Hawaiian Spareribs

Hawaiian Spareribs

Slow Cooker Country-Style Spareribs

Slow Cooker Country-Style Spareribs

Chinese Barbequed Spareribs

Chinese Barbequed Spareribs

Lime Spareribs

Lime Spareribs

Spareribs and Kraut

Spareribs and Kraut


Amount Per Serving (6 total)

  • Calories
  • 776 cal
  • 39%
  • Fat
  • 63.4 g
  • 98%
  • Carbs
  • 13.2 g
  • 4%
  • Protein
  • 36.3 g
  • 73%
  • Cholesterol
  • 191 mg
  • 64%
  • Sodium
  • 1895 mg
  • 76%

Based on a 2,000 calorie diet



previous recipe:

Chinese Barbequed Spareribs


next recipe:

Slow Cooker Country-Style Spareribs