Baked Sweet and Sour Spareribs Recipe
Ingredients
| Spareribs | 3 Pound | |
| Butter | 2 Tablespoon | |
| Onion - 1/4 cup, finely cut | ||
| Garlic - 1/2 clove, finely cut | ||
| Celery | 1/4 Cup (16 tbs), finely chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Cold water | 1/4 Cup (16 tbs) | |
| Corn starch | 1 Tablespoon | |
| Pineapple juice | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Brown sugar | 1/4 Cup (16 tbs) | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Chicken bouillon - 2 cubes | ||
| Soy sauce | 1 2/3 Tablespoon | |
Directions
GETTING READY
1 Heat the oven to 450° fahrenheit.
2 Cut the ribs in to serving pieces.
MAKING
3 In a shallow pan, place the ribs and bake for 30 minutes.
4 Meanwhile, prepare the following mixture.
5 In a skillet, melt butter and add vegetables.
6 Cook until almost tender.
7 In a bowl, combine corn starch with the 1/4 cup cold water.
8 Gradually stir into the butter and vegetables.
9 Mix in pineapple juice water and bouillon cubes and bring to a boil.
10 Simmer for 5 minutes.
11 Stir in vinegar, sugar and soy sauce.
12 Drain the fat off from the ribs.
13 Lower the oven to 350°Fahrenheit.
14 Evenly spread the mixture over the ribs, cover and cook for 30 minutes.
15 Uncover and cook for another 30 minutes, basting occasionally.
SERVING
16 Serve hot.
1 Heat the oven to 450° fahrenheit.
2 Cut the ribs in to serving pieces.
MAKING
3 In a shallow pan, place the ribs and bake for 30 minutes.
4 Meanwhile, prepare the following mixture.
5 In a skillet, melt butter and add vegetables.
6 Cook until almost tender.
7 In a bowl, combine corn starch with the 1/4 cup cold water.
8 Gradually stir into the butter and vegetables.
9 Mix in pineapple juice water and bouillon cubes and bring to a boil.
10 Simmer for 5 minutes.
11 Stir in vinegar, sugar and soy sauce.
12 Drain the fat off from the ribs.
13 Lower the oven to 350°Fahrenheit.
14 Evenly spread the mixture over the ribs, cover and cook for 30 minutes.
15 Uncover and cook for another 30 minutes, basting occasionally.
SERVING
16 Serve hot.
Chef
