Sweet Sour Spareribs Recipe
Ingredients
| 4 pounds pork spareribs, cut in serving pieces | ||
| Pineapple tidbits | 1 20 1/2 Ounce | |
| Celery | 1/3 Cup (16 tbs), chopped | |
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Vinegar | 1/3 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| 1/2. teaspoon ground ginger | ||
Directions
Place ribs, meaty side down, in shallow roasting pan.
Season with salt and pepper.
Roast at 450° for 30 minutes.
Drain off excess fat.
Turn ribs meaty side up.
Reduce oven temperature to 350° and continue roasting for 1 hour.
Meanwhile, drain pineapple reserving syrup.
In saucepan, cook celery and green pepper in butter till tender.
Combine cornstarch and reserved pineapple syrup; add to saucepan; cook and stir till mixture thickens and bubbles.
Stir in pineapple, garlic, vinegar, soy sauce, sugar, ginger, and 1/2 teaspoon salt; pour over ribs.
Roast 30 minutes or till tender, basting occasionally.
Season with salt and pepper.
Roast at 450° for 30 minutes.
Drain off excess fat.
Turn ribs meaty side up.
Reduce oven temperature to 350° and continue roasting for 1 hour.
Meanwhile, drain pineapple reserving syrup.
In saucepan, cook celery and green pepper in butter till tender.
Combine cornstarch and reserved pineapple syrup; add to saucepan; cook and stir till mixture thickens and bubbles.
Stir in pineapple, garlic, vinegar, soy sauce, sugar, ginger, and 1/2 teaspoon salt; pour over ribs.
Roast 30 minutes or till tender, basting occasionally.
Chef
