Larry booth's sweet & sour ribs

Yield: 4 Servings

Measure Ingredient
2 pounds Spareribs
2 tablespoons Soy sauce
2 tablespoons Honey
1 tablespoon Cornstarch
2 tablespoons Vinegar
1 can 8 oz Pineapple chunks
2 tablespoons Cornstarch
½ teaspoon Salt
1 teaspoon Oil for frying
2 tablespoons Brown sugar
1 tablespoon Soy sauce

1. Cut ribs into 1 or 2 rib pieces. In a large pan, cover ribs with water. Bring to a boil, and simmer 20 minutes. Drain thoroughly. Pat dry with a paper towel. 2. In a shallow dish, combine 2 T cornstarch, 2 T soy sauce, salt and honey. Blend well. Coat drained ribs with honey mixture. Fry in hot oil (or shortening) in a mini-fryer for about 1 minute until brown and crispy. Drain well. Spoon sweet and sour sauce over fried ribs and serve warm. SWEET AND SOUR SAUCE: While the ribs are cooking, combine cornstarch and brown sugar in a saucepan. Stir in vinegar and 1 T soy sauce. Add pineapple chunks with juice. Cook, stirring constantly, until sauce is thick and translucent.

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