Rating: 4.5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Named for the amount of ingredients in the vinegar-based barbecue sauce, these braised pork ribs are tender to the bone.

Genevieve Ko
Source: Better Homes and Gardens


Recipe Summary

35 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Heat a 4- to 5-qt. Dutch oven or pot over medium-high heat. Add enough of the sparerib pieces, fat sides down, to fit in a single layer. Cook 10 minutes or until browned, turning once. Transfer to a plate. Repeat with remaining pieces. Discard fat.

  • Meanwhile, in a small bowl stir together wine, vinegar, sugar, soy sauce, and water until sugar dissolves.

  • Return all ribs to Dutch oven with any juices. Add wine mixture. Bring to boiling, stirring to coat ribs. Reduce heat. Simmer, covered, 1 hour or until ribs are very tender, stirring once or twice. Uncover; increase heat to medium-high. Cook 10 minutes or until sauce thickens slightly.

  • For salad: Transfer 1 Tbsp. cooking liquid to a large bowl. Add lemon juice and honey; whisk until smooth. Add greens. Toss to coat. Serve salad with ribs and rice. *Tip: Have your butcher cut a rack of ribs crosswise into 1-inch-wide sections, then you can cut between bones to separate into pieces.


Have the butcher cut the rack of ribs across the bone into 1-inch pieces, then you can cut between bones to separate pieces.

Nutrition Facts

756 calories; fat 44g; cholesterol 156mg; saturated fat 14g; carbohydrates 47g; mono fat 16g; poly fat 8g; insoluble fiber 1g; sugars 13g; protein 35g; vitamin a 439.5IU; vitamin c 6mg; thiamin 0.6mg; riboflavin 0.5mg; niacin equivalents 10.7mg; vitamin b6 0.9mg; folate 103.5mcg; vitamin b12 0.6mcg; sodium 719mg; potassium 637mg; calcium 61mg; iron 3.5mg.