Sweet-sour spareribs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Pork spareribs cut in serving-size pieces |
| 1 | cup | C&H Golden Brown Sugar |
| 3 | tablespoons | Cornstarch |
| 1 | tablespoon | Dry mustard |
| 1 | cup | Vinegar |
| 1 | cup | Crushed pineapple, undrained |
| ¾ | cup | Catsup |
| ¾ | cup | Water |
| ⅓ | cup | Finely chopped onions |
| 3 | tablespoons | Soy sauce |
| Salt and pepper | ||
Directions
Spread ribs, meaty side up, in a single layer shallow pan. Brown in 425 degree oven for 20 minutes; drain off fat. Combine remaining ingredients, except salt and pepper, in a saucepan; stir smooth.
Cook over medium heat until thick and glossy, stirring constantly.
Sprinkle salt and pepper over browned ribs; spoon about half of the sweet-sour sauce over meat. Reduce heat to 350 degrees and bake for 45 minutes. Turn ribs; cover with remaining sauce and bake for 30 minutes or more, or until well done. Serves 6 as a main dish.
Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias