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

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


"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 1 h 25 m {{adjustedServings}} servings 668 cals

Serving size has been adjusted!

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

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  • Prep

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  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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Reviews 170

  1. 201 Ratings


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!