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Sweet ’n’ Sour Chili Ribs

The aroma of these ribs will bring your family running. Serve with rice and a green salad.

  1. 4 lb. baby back pork ribs
  2. 3/4 cup brown sugar
  3. 1/2 cup ketchup
  4. 1/2 cup white vinegar
  5. 2 Tbsp. Worcestershire sauce
  6. 1 tsp. chili powder
  7. 3/4 cup water
  8. 1 onion, diced
  1. Cut ribs in desired sizes. Layer in bottom of large shallow baking dish or roaster. Mix all other ingredients together and pour over ribs. Bake uncovered at 250 F. for 3 hours. Serves 4-6.
The Best of Bridge
We really don’t need any calendars – when it rains, it’s Sunday.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume One.

This recipe is available in the book The Rest of the Best and More.

Join the discussion 12 Comments

  • marlie says:

    been making these for years and years – i even use thick cut pork chops – and always a winner – big time – d0uble the sauce – you need it – to pour over rice or mashed spuds my fav recipe in the world

  • marlie says:

    my previous neighbour and good friend – Irene (rene) jenner – was friends with one of your group- when her and george lived back east – she talked kindly of you all – and she taught me lots – thank you

  • paije says:

    In the recipe book, it says to parboil for 30-45 min and then to place in shallow dish and bake for an additional 3 hrs. Won’t the ribs be overcooked? Should I do one or the other, or are both fine (ie: follow the recipe as in the book)?

  • D Woodman says:

    All my kids now use this sauce on nearly everything just like mum.
    This is the easiest and best Sweet & Sour sauce ever. Thank you ladies.

  • Janice says:

    Can you use beef back ribs instead?

    • Best of Bridge Editors says:

      Hi Janice, beef back ribs would be tasty, but would require much longer cooking time to become tender. We have not tested this recipe with the beef option. You might want to look for another beef rib recipe with a similar flavor profile. Happy cooking.

  • Mary-Jane Talma says:

    My go to recipe when I make ribs

  • Juliana L says:

    I’ve used this recipe for decades. My favorite meat is country-style pork ribs. They’re very meaty with great flavor.

    I always double the sauce recipe. It’s so delicious that I’ll eat it on rice, toast or anything else!

    I bought my first copy of the first BofB book in 1978 in Calgary and still use it. The front and back covers have long since fallen off, and many pages have stains on them – the hallmark of a great cookbook.

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