Mom's "Sweet 'n Sours" Pork Ribs (2024)

FAQs

What are sweet and sour ribs made of? ›

Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for cut ribs. Great over rice, too — some say rice with this sauce is their favorite food! A Lechner family tradition.

Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor. According to Elizabeth, you don't need a charcoal grill to achieve deliciously-barbequed ribs.

Baby back ribs are what's left leading to the spine after the spare ribs have been cut. These ribs are the most expensive and tend to be the most tender and least fatty. Country style ribs are meaty ribs and often come from the sirloin or butt of the pig.

Once the membrane is removed (or if it was already gone!), I generously season both sides of the ribs with salt and pepper and then wrap them tightly with aluminum foil. Then, I bake the ribs low and slow at 275°F for 2 ½ to 3 ½ hours or until tender.

Baby back, sparerib, and St. Louis cut are the most popular of the different types of pork ribs. Pork goes well with a wide range of flavors and seasonings because it is sweet and mild.

Pork is the raw meat from a pig. Ham is pig meat/pork preserved by various methods including salting and smoking. Pork is meat right off the pig. Chops, ribs, butts and other roasts that you would cook.

While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.

directions. Add oil, vinegar, garlic, rosemary, worcestershire, and pepper in plastic bag. Shake to mix. Add pork tenderloin to bag and marinade 4-24 hours.

Place meat into brine at least 2 hours or overnight.

We like our ribs lean, tender, and beautiful. Cook them low and slow. Two pounds or less will take 4 1/2 hours at 225 degrees F. In the smoker is best.

What kind of ribs do most restaurants use? ›

The most popular ribs are baby back ribs, which come from the top part of the rib cage. They have the most meat of all the rib cuts, and are also the quickest and easiest to cook. Spareribs are cut just below the baby back ribs.

At 195 degrees F, that tissue starts to gelatinize and turn into tasty, melty deliciousness. Most ribs hit their sweet spot for doneness around 198 degrees F, but some take until 203 degrees F to be perfectly tender.

Moist, gentle heat and a wet vinegary sauce can save dry ribs. Here's what to do: Make a 50/50 mixture of your favorite BBQ sauce and apple cider vinegar and coat the ribs in this mixture. Then wrap the ribs tightly in foil and put them in a low oven (say 300°F) for about an hour.

Indirect, low heat will help create tender meat that will easily tear off of the bone. It can be tempting to try and grill them faster over direct, high heat, but going low and slow will allow you to create some ribs that will impress your guests, and your taste buds.

A Chinese stir-fry dish made with juicy pieces of pork tenderloin, bell peppers, onion, and pineapple. Battered pork gets fried until crispy then tossed in a sweet and tangy sauce.

Chinese-style barbecue spare ribs are a form of siu mei, Cantonese-style roasted meats. You know, the ones that hang out in the windows in Chinatown? The most common cut of meat used for traditional char siu is thin strips of fatty pork shoulder, but ribs are not uncommon and make perfect finger foods.

So I whipped up the hoisin-based marinade, even adding the red food coloring to get that authentic take-out look, and let the ribs soak up the flavor overnight.

They are cut from spare ribs to create St. Louis cut ribs. Since they are the part closest to the belly, rib tips are full of flavor, like a combination between spare ribs and pork belly. They do have cartilage pieces that you have to eat around, but that's a small price to pay for the flavor they impart.