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.