Sweet & Sour Spareribs Recipe
Summary
MethodFried
Ingredients
| 3 lb. spareribs, cut into 2-rib serving pieces | ||
| Garlic | 2 Clove (5gm), crushed | |
| Peanut oil | 3 Tablespoon | |
| 2 in. piece of fresh green ginger, peeled and chopped | ||
| 1 large green pepper, pith and seeds removed and sliced | ||
| 1 large red pepper, pith and seeds removed and sliced | ||
| 6 oz. can pineapple chunks, juice reserved | ||
| Wine vinegar | 1 1/2 Tablespoon | |
| Soy sauce | 1 1/2 Tablespoon | |
| Soft brown sugar | 1 Tablespoon | |
| 1 Tbs. cornstarch, mixed to a paste with 2 Tbs. water | ||
Directions
Preheat the oven to hot 220°C (Gas Mark 7, 425°F).
Rub the spareribs with half the garlic and arrange them in a roasting pan.
Roast for 30 minutes.
Meanwhile, heat the oil in a large frying-pan.
When it is hot, add the remaining garlic and ginger and cook for 1 minute.
Add the peppers and fry for 5 minutes, stirring occasionally.
Stir in the pineapple chunks and fry for 3 minutes.
Add the reserved pineapple juice, vinegar, soy sauce and sugar and bring to the boil.
Reduce the oven temperature to moderate 180°C (Gas Mark 4, 350°F).
Remove the ribs from the oven and pour off the fat.
Stir in the pineapple mixture, basting the ribs thoroughly, and return the pan to the oven.
Cook for 1 hour, basting occasionally, or until the ribs are golden brown and crisp.
Remove from the oven and transfer the ribs to a serving plate.
Put the roasting pan over low heat and stir in the cornflour (cornstarch) mixture.
Bring to the boil, stirring constantly, then cook until the sauce has thickened slightly and become translucent.
Pour the sauce over the ribs and serve at once.
Rub the spareribs with half the garlic and arrange them in a roasting pan.
Roast for 30 minutes.
Meanwhile, heat the oil in a large frying-pan.
When it is hot, add the remaining garlic and ginger and cook for 1 minute.
Add the peppers and fry for 5 minutes, stirring occasionally.
Stir in the pineapple chunks and fry for 3 minutes.
Add the reserved pineapple juice, vinegar, soy sauce and sugar and bring to the boil.
Reduce the oven temperature to moderate 180°C (Gas Mark 4, 350°F).
Remove the ribs from the oven and pour off the fat.
Stir in the pineapple mixture, basting the ribs thoroughly, and return the pan to the oven.
Cook for 1 hour, basting occasionally, or until the ribs are golden brown and crisp.
Remove from the oven and transfer the ribs to a serving plate.
Put the roasting pan over low heat and stir in the cornflour (cornstarch) mixture.
Bring to the boil, stirring constantly, then cook until the sauce has thickened slightly and become translucent.
Pour the sauce over the ribs and serve at once.
Chef
