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Sweet Sour Spareribs

Meat.Bible's picture
  Pork spareribs 4 Pound, cut into serving pieces
  Canned pineapple tidbits 20 1⁄2 Ounce (1 Can)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 2 Tablespoon
  Cornstarch 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Vinegar 1⁄3 Cup (5.33 tbs)
  Soy sauce 2 Tablespoon
  Sugar 1 Tablespoon
  Ground ginger 1⁄2 Teaspoon

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.

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Sweet Sour Spareribs Recipe