Pork Ribs Piquant

Pork Ribs Piquant


"Tender succulent pork cooked in a wonderful sauce. Serve with hot white rice."
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3 h 20 m servings 490 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 794 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Spread flour into a shallow dish. Dredge ribs in flour to coat.
  3. Heat vegetable oil in a skillet over medium heat; cook ribs in hot oil until completely browned, 2 to 3 minutes per side. Remove ribs to a casserole dish.
  4. Melt butter in the hot skillet. Cook and stir onion in melted butter until translucent, about 5 minutes. Stir ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and salt with the onion until you have a smooth sauce. Pour water into the sauce; cook and stir until hot. Pour sauce over the ribs. Cover dish with aluminum foil.
  5. Cook in preheated oven, spooning sauce over meat several times during baking, for 90 minutes. Turn ribs and continue cooking and basting with sauce until the meat is completely tender, about 90 minutes more.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 23
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fantasic! did sauce as written but decided to add a slurry of 1-tsp cornstarch in water,sauce seemed too runny. also made it a complete meal by throwing in some mixed color bell peppers and some...

Delicious! I used the ingredients exactly as written, but after I browned the ribs and made the sauce, I put everything in my crock pot. Cooked on high for about an hour and then low for anothe...

Very tasty.. but I don't think I'll put that much water that is called for because the sauce was so very runny. I only used 1 tablespoon of the dry mustard but otherwise followed the recipe. I...

DELICIOUS! Made everything exactly as written (doubled it), but put it all in a slow cooker and cooked on low. My ribs were smallish, so I checked them after 5 hours and they were done to perfec...

I made this tonight and my family loved it! I did change a few things. I was in a hurry for dinner so instead of baking it I let it simmer on the stovetop in the sauce for about 40 minutes. T...

Followed Krianni's suggestion (thanks!) to make this in the slow cooker. It was a tasty, easy mid-week dinner. I thought it could have used a bit more kick, (next time I'll add some garlic or ma...

I was skeptical, but this turned out excellent! I halved the recipe since I only had 3/4 lb ribs, but forgot to halve the water. The ribs were almost covered with sauce. After I turned them I re...

I followed the directions as written but considering the comments of an overly watery sauce, I added 1T of flour to the partially cooked onions and reduced water to 3/4 cup. The sauce turned ou...

Leary because I am not a huge pork lover, my entire family LOVED this and were clamoring for more. This recipe is a keeper!!

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