Sweet And Sour Chinese Spareribs
|Soy sauce||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Sherry/Madeira||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Green pepper||1 , cut into thin slices|
|Preserved ginger||1 Tablespoon, chopped|
|Pineapple chunks||1⁄2 Cup (8 tbs)|
|Sweet pickles||1⁄4 Cup (4 tbs), sliced|
Brush spareribs lightly with soy sauce.
Roast in 325 degree oven for 1 hour and 15 minutes to 1 hour and 30 minutes or until brown and crisp, turning once during roasting.
Cut ribs into finger pieces, separating each rib.
Heat together in a saucepan sugar, vinegar, sherry, soy sauce and green pepper.
Bring to a boil; add cornstarch mixed with a little cold water,stirring constantly until thick and transparent.
Two minutes before serving, add preserved ginger, pineapple chunks and pickles.
Spoon over ribs; serve.