Pork Ribs Piquant Recipe - Allrecipes.com
Pork Ribs Piquant Recipe
  • READY IN 3+ hrs

Pork Ribs Piquant

Recipe by  

"Tender succulent pork cooked in a wonderful sauce. Serve with hot white rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    3 hrs 10 mins

    3 hrs 20 mins


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

Reviews More Reviews

May 08, 2013

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 pineapple.thanks for your recipe!

Apr 23, 2013

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 another 2-3. Came out great. Served over rice.

Feb 21, 2013

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'll try it again.

Feb 20, 2013

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 perfection! The family loved these...great flavor and came out very moist and tender. I will def be making these again~YUM! Thanks for sharing. :)

Oct 26, 2014

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 removed the foil to let some of the moisture cook off. They turned out amazingly tender and delicious! I left out the onion since I didn't have one and didn't want to run to the store, and used red wine vinegar since that's all I had on hand too. Oh, and I used brown mustard since I didn't have dry mustard.

Aug 22, 2014

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

Jul 22, 2014

This was really good. I made the sauce without the worcestershire sauce as I didn't have any. I added some chili garlic sauce to add some kick. It came out terrific! I will make this again. Thanks for sharing!

Jun 03, 2015

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. The ribs were tasty and tender! I also discovered I didn't have any dry mustard so I used Dijon instead. I also made a butter and flour rue before adding the sauce to the pan. After tasting it I decided it could use a little heat and I added some red cayenne pepper. It was a easy week night dinner to pull off in a hurry.


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  • Calories
  • 490 kcal
  • 25%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 29.9 g
  • 46%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 21.6 g
  • 43%
  • Sodium
  • 794 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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