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Mom's 'Sweet 'n' Sours' Pork Ribs

Mom's 'Sweet 'n' Sours' Pork Ribs

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My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 668 kcal
  • 33%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 2482 mg
  • 99%

Based on a 2,000 calorie diet


  1. In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
  2. Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
  3. Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
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These ribs were terrific! I made them a bit differently then the recipe said to, but they turned out great!!!! Instead of going from parboil/fry/oven, I just threw all the ingredients together to make a marinade, and put in the fridge for a few hours...(I also didn't have any dry mustard, so I just added a squeeze or 2 of prepared mustard) Then I put the ribs and marinade in a glass baking dish and threw them in the oven @ 325 till they were done. VERY VERY VERY YUMMY!!! Thanks for the great recipe HOWITZER!

Andrea Duncan

I was looking for a different flavor for some country style ribs (boneless) I had on hand and thought I'd try this out. I cut up the meat into bite sized pieces, boiled for 1/2 hour, drained and then followed the recipe being sure to brown the meat well. It was absolutely delicious! I used rice vinegar as it didn't specify what type and served over white rice. Both the boyfriend and I just loved it, he would have preferred a bit thinner sauce to mix into the rice but I thought it was fine. Best sweet & sour we've ever had. This is going in the recipe box and will be repeated again and again!!! UPDATE!!! I cut some pork loin chops into bite sized cubes, shook in salted, peppered flour, browned in oil & then added the liquid with one addition, about a teaspoon of freshly grated ginger. WOW! That brought it to an all new level of delicious!


I put everything in the crockpot, even frozen pork stew meat. Turned out great!