Irresistible Pork Ribs

Megan Todd


I will admit we are not a huge Pork family. But every once in awhile my husband gets an itch for it. This recipe is adapted from Emeril's Pork Ribs. Of course I never stick to the original recipe. Either I'm missing something or there's an allergen ingredient.
This was a huge hit the first time I made it, and I never have left overs! The final product is a nice tender meat that pulls easily from the bone. My daughter calls it her sweet and sour ribs. It does take some time to prepare, but well worth the full belly's at the dinner table!
Great for a Sunday Supper or pregame treat!

★★★★★ 1 vote
2 Hr 30 Min
2 Hr


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6 lb
country style pork ribs
2 tsp
2 c
light karo syrup
1/3 c
soy sauce, low sodium
1/3 c
apple cider vinegar
3 Tbsp
extra virgin olive oil
1/2 c
1/4 c
yellow onion, finely chopped
6 clove
fresh garlic, chopped
3 Tbsp
fresh ginger, peeled and grated
1/2 tsp
cayenne pepper
fresh grated black pepper to taste
green onions, finely chopped for garnish

How to Make Irresistible Pork Ribs


  • 1Place ribs in a large stock pot, add salt and enough water to cover the ribs. Bring to a boil and allow to simmer boil for 30 minutes.
    Remove from heat and drain
  • 2In a roasting pan, add karo syrup, cider vinegar, water, EVOO, onion, garlic, ginger, cayenne, & fresh cracked pepper. Whisk together well. Add Ribs. Cover and refrigerate at least two hours, turning ribs in marinade every half hour.
  • 3Preheat oven to 400 degrees F. Remove ribs from refrigerator and allow to come to room temp for 20-30 minutes. Bake, uncovered for 1 1/2 - 2 hours. Again turning every 20-30 minutes.
  • 4Remove from oven, drizzle with marinade & garnish with fresh chopped green onions & serve. I served with twice baked pumpkin sweet potatoes and cole slaw or haluski!

Printable Recipe Card

About Irresistible Pork Ribs

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Chinese
Dietary Needs: Dairy Free, Wheat Free

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