Sweet Sour Spareribs
|Chicken bouillon||1 Cup (16 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Onion||1 Small, thinly sliced|
|Canned mandarin oranges||11 Ounce, drained (1 can)|
|Green pepper||1 Medium, cut in to chunks|
|Green pepper||1 Medium, cut into chunks|
Cut spareribs into serving-size pieces.
Sprinkle with salt and pepper.
Place on rack in shallow baking pan.
Roast in 400° F.oven for 15 minutes.
Turn and brown other side.
Drain fat and put ribs in slow-cooking pot.
Combine bouillon with brown sugar, vinegar, and soy sauce.
Pour over ribs in pot.
Cover and cook on low for 6 to 8 hours.
Turn control to high.
Dissolve cornstarch in small amount of cold water; stir into pot.
Cover and cook on high another 10 to 15 minutes or until slightly thickened.
Stir in oranges and green pepper.
Cover and cook 5 minutes.
Serve over cooked rice or crisp Chinese noodles.
Makes 4 to 6 servings.