MOM'S 'SWEET 'N' SOURS' PORK RIBS
My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!
Provided by HOWITZER
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
- Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
- Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g
CANADIAN SWEET AND SOUR SPARERIBS
Make and share this Canadian Sweet and Sour Spareribs recipe from Food.com.
Provided by Bluenoser
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F.
- Cut ribs in 3 inch lengths, 3 ribs wide.
- Place on rack in shallow roaster.
- Roast 30-35 minutes until brown on each side.
- Pour off fat.
- Combine remaining ingredients in small saucepan.
- Simmer 10 minutes until thickened.
- Reduce oven heat to 350°F.
- Remove rack from roasting pan.
- Pour sauce over ribs and cover pan.
- Bake 1 1/2 hours or until tender.
Nutrition Facts : Calories 1278.8, Fat 91.8, SaturatedFat 33.6, Cholesterol 365.7, Sodium 959.1, Carbohydrate 18.8, Fiber 0.5, Sugar 14.1, Protein 88.7
SWEET & SOUR PORK RIBS
For years I wondered why people raved about ribs. I didn't have the patience or energy to bother with them, until I made this recipe. Now I'm a believer, too.-Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine brown sugar and flour. Stir in the vinegar, water, soy sauce, ketchup and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened., Place ribs in a 5-qt. slow cooker. Top with sauce. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. Serve ribs with sauce.
Nutrition Facts : Calories 468 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 363mg sodium, Carbohydrate 58g carbohydrate (54g sugars, Fiber 0 fiber), Protein 27g protein.
SWEET-AND-SOUR SPARERIBS
Provided by Grace Young
Categories Ginger Pork Appetizer Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 (appetizer) servings
Number Of Ingredients 10
Steps:
- Place spareribs in pot large enough to hold ribs in single layer. Add enough cold water to cover ribs. Bring to boil, spooning off any foam that rises to surface. Boil 1 minute. Transfer ribs to colander; rinse under cold water. Drain.
- Wash and dry same pot. Add 3/4 cup water, sugar, ginger, 2 tablespoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and salt to pot. Stir over medium-high heat until sugar dissolves. Add spareribs to pot, turning to coat with sauce mixture (sauce will not cover ribs). Arrange spareribs in single layer in pot; bring to boil. Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons water as needed to maintain liquid level, about 2 hours. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.
- Transfer ribs to platter. Boil sauce in pot until reduced to generous 1/2 cup, about 5 minutes. Pour sauce over spareribs and serve.
SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS
Provided by Adam Roberts
Categories Pork Bake Broil Dinner Vinegar Meat Pork Rib Advance Prep Required Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.
- To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.
- To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.
CHINESE SWEET AND SOUR SPARE RIBS
This sweet and sour dish is made with tender and succulent spare ribs. The whole family will love these sticky ribs.
Provided by yanyangtian
Categories World Cuisine Recipes Asian Chinese
Time 51m
Yield 4
Number Of Ingredients 8
Steps:
- Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large bowl. Marinate in the refrigerator for 20 minutes.
- Heat oil in a wok or deep saucepan over medium-high heat. Cook ribs in the hot oil until golden brown and no longer pink in the center, about 10 minutes.
- Bring remaining 1 teaspoon rice wine, sugar, and water to a boil in a saucepan. Stir in ribs; reduce heat and simmer until flavors combine, about 5 minutes. Stir in black vinegar. Increase heat to high; cook and stir until sauce thickens and coats the ribs, 1 to 2 minutes.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 17.8 g, Cholesterol 59.9 mg, Fat 26 g, Fiber 0.1 g, Protein 14.9 g, SaturatedFat 6.9 g, Sodium 643.5 mg, Sugar 17.2 g
SWEET & SOUR SAUCY SPARERIBS
We really enjoy the superb combination of flavors in these ribs. Cut in single rib size, they make great appetizers.
Provided by MizzNezz
Categories Sauces
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put ribs in large, shallow, roasting pan.
- Bake, uncovered, at 350* for 1-1/2 hours.
- While ribs are cooking, mix sugars and cornstarch in med saucepan.
- Stir in ketchup, vinegar and water, bring to a boil.
- Cook and stir until thickened and clear.
- When ribs are done, remove and discard fat.
- Place back in pan, pour 1-1/2 cups sauce over ribs.
- Bake 30 minutes longer.
- Cut into serving size pieces; brush with sauce.
Nutrition Facts : Calories 1484.7, Fat 107.2, SaturatedFat 40.5, Cholesterol 353.8, Sodium 798.6, Carbohydrate 47, Fiber 0.1, Sugar 43.4, Protein 78.2
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- Place spareribs in pot large enough to hold ribs in single layer. Add enough cold water to cover ribs. Bring to boil, spooning off any foam that rises to surface. Boil 1 minute. Transfer ribs to colander; rinse under cold water. Drain.
- Wash and dry same pot. Add 3/4 cup water, sugar, ginger, 2 tablespoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and salt to pot. Stir over medium-high heat until sugar dissolves. Add spareribs to pot, turning to coat with sauce mixture (sauce will not cover ribs). Arrange spareribs in single layer in pot; bring to boil. Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons water as needed to maintain liquid level, about 2 hours. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.
- Transfer ribs to platter. Boil sauce in pot until reduced to generous 1/2 cup, about 5 minutes. Pour sauce over spareribs and serve.
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