Baked Sweet and Sour Spareribs
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), finely cut|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Corn starch||1 Tablespoon|
|Pineapple juice||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Chicken bouillon cubes||2|
|Soy sauce||1 2⁄3 Tablespoon|
1 Heat the oven to 450° fahrenheit.
2 Cut the ribs in to serving pieces.
3 In a shallow pan, place the ribs and bake for 30 minutes.
4 Meanwhile, prepare the following mixture.
5 In a skillet, melt butter and add vegetables.
6 Cook until almost tender.
7 In a bowl, combine corn starch with the 1/4 cup cold water.
8 Gradually stir into the butter and vegetables.
9 Mix in pineapple juice water and bouillon cubes and bring to a boil.
10 Simmer for 5 minutes.
11 Stir in vinegar, sugar and soy sauce.
12 Drain the fat off from the ribs.
13 Lower the oven to 350°Fahrenheit.
14 Evenly spread the mixture over the ribs, cover and cook for 30 minutes.
15 Uncover and cook for another 30 minutes, basting occasionally.
16 Serve hot.
Calories 569 Calories from Fat 389
% Daily Value*
Total Fat 43 g66.6%
Saturated Fat 17.1 g85.4%
Trans Fat 0 g
Cholesterol 140.1 mg46.7%
Sodium 542.8 mg22.6%
Total Carbohydrates 14 g4.5%
Dietary Fiber 0.4 g1.6%
Sugars 9.9 g
Protein 29 g58%
Vitamin A 2.9% Vitamin C 35.1%
Calcium 7% Iron 9.6%
*Based on a 2000 Calorie diet