recipe reviews for:

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!”

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Reviewed: Mar. 15, 2012

Well i'm going to give this a try, I am making them now. will let you know how they taste later. I have my own recipe that i just love after doctoring it up to my taste and they are yummo. but these sound awesome.

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Doreen

Reviewed: Jan. 4, 2012

This was an awesome recipe!!! I had started to cook another stove top recipe that used garlic, bay leaves, parsley, rosemary and oregano and lime juice and it didn't seem to have the taste I liked, so I boiled for the 10 min. and then drained it and added this sauce. I didn't have 2 lbs of ribs, so I added half of the sauce to the pan with ribs and cooked the rest in a separate pan to use later. My husband loved it!

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Reviewer:

Esther

Home Town: Geneva, New York, USA

Reviewed: Jun. 6, 2011

great recipe i used boneless country ribs cut into smaller pieces and baked them in oven at 350 for an hour then i put the sauce mixture over them uncovered for 30 mins until bubbly and a little thick...i suggest NOT using water and use the drippings/juices from baking them covered instead of water adds more flavor. i had 1 1/2 cups of juices and i added 1/2 cup of water to make the 2 cups of water needed for the sauce...we HAD NO LEFT OVERS!!! huge hit!

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Reviewer:

luvs2cook24

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Apr. 25, 2011

Very yummy. I will be making this again definitely. Something is a bit off about the sauce...it might be the fact that I had to use prepared mustard (I didn't have any dry), or perhaps something would be gained by adding ginger as one review said. And by off I don't mean bad at all!!! The balance just seems to be a tiny bit off, and it would take a better cook to figure that out than me! Next time I will add some ginger (didn't have any this time) and I'm super excited to try it the way one reviewer did, with cubed pork loin! Delish!!

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Megan

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Reviewed: Mar. 16, 2011

This is delicious! My husband loves it. I even forgot to add the garlic at the end this time and it is still good! Winner all the way & so tender!!

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Reviewer:

Shannon Koller

Cooking Level: Beginning

Home Town: Seagoville, Texas, USA

Living In: Kaufman, Texas, USA

Reviewed: Mar. 15, 2011

I subbed 1 lb. cubed pork for the ribs (it was what I had), but followed the recipe as far as boiling the meat, draining, browning in oil, and simmering in the sauce (the time was a little shorter than as written). My 4 year old daughter (who doesn't often finish her dinner) raved about it served over white rice, and even had a second plate! My super picky husband said it's his favorite pork dish I've made in 7 years of marriage. This one is a definite keeper for us. I steamed some broccoli and we loved it with the sauce. It was similar to eating Chinese food, but better because it was homemade and much healthier!

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Reviewer:

LisaSLomax

Cooking Level: Beginning

Home Town: Coral Springs, Florida, USA

Living In: Kusel, Rheinland-Pfalz, Germany

Reviewed: Mar. 5, 2011

This recipe is good but not great. I have had better before.

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Reviewer:

Hawaiian Deelit

Cooking Level: Intermediate

Home Town: Makakilo, Hawaii, USA

Living In: Kingsland, Georgia, USA

Reviewed: Feb. 27, 2011

I've been looking for a sweet and sour spare rib recipe that's close to our favorite Chinese restaurant for years and this is it! I can't believe how easy this was, with ingredients I keep on hand plus taste fantastic! By the time I talked my son into letting me use this recipe instead of his store bought terriyaki sauce, he had already seared the country ribs in a skillet. All I had to do is cut them into bite size pieces and whip up this sauce. He only let me simmer it on the stove top for about 20 minutes and it was wonderful over steamed white rice. The only change I made was cut back on the salt ( we aren't use to a lot of salt in our diet) to 1/2 t. I did add 1 small can of pineapple tidbits with juice and about 1 cup of red, orange and yellow bell pepper thinly sliced. It was so good. I also used rice vinegar. I didn't know if the apple cider vinegar would be overpowering. Next time I'll try brown sugar just for curiosity and sprinkle with sesame seeds, if my son gives me time. LOL Update: I made this again but this time I omitted the salt and just sprinkled the meat with salt, pepper and garlic powder before browning. I also cut back on the sugar to 3/4 cup and it was perfect. Don't be afraid to use apple cider vinegar, it's not too strong.

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