Sweet Sour Spareribs Recipes

Steps:

• Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.

Steps:

• Place ribs on rack in a large shallow pan.
• Bake uncovered at 350°F for an hour and a half.
• Meanwhile, combine sugars and cornstarch in medium size pan over stove.
• Stir in ketchup, vinegar and water; bring to a boil.
• Cook and stir until thickened and clear.
• Remove ribs and rack from pan; discard fat.
• Pour about a cup and a half of the sauce over the ribs.
• Bake 30 minutes longer.
• Cut into serving pieces.
• Brush with remaining sauce.
• Yields 6 to 8 servings!
• Absolutely delicious!

Steps:

• Trim excess fat from the spareribs. Rinse in cold water and pat dry with paper towels until almost dry to the touch. Place spareribs in a 3 quart saucepan. Sprinkle them with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid. To the same pan, add thin and black soy sauce, vinegar, ketchup, rice wine, and 1/2 cup cold water, and stir to combine. Bring to a boil over high heat. Covered. Reduce to medium-low and simmer, stirring occasionally to make sure the sauce does not dry up (add a little water if necessary), for 1 hour, or until the spareribs are tender when pierced with a knife and the sauce is thick enough to lightly coat a spoon. Transfer to a plate and skim excess fat from sauce. Pour sauce over the spareribs. Serve immediately.

Steps:

• Mix together all ingredients except spareribs and simmer on stove for 10 minutes.
• Pour sauce over ribs.
• Bake in 350 degree oven for approximately 1 1/2 hours.
• You can use up to 3 lbs of ribs if you choose.
• Turn ribs after 45 minutes of cooking time.

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.

Steps:

• Place ribs in an ungreased 5-qt. slow cooker. Combine the next 11 ingredients; pour over ribs. Cook, covered, on low until meat is tender, 8-10 hours., To make sauce, transfer cooking juices to a small saucepan; bring to a boil. Meanwhile, in a small bowl, combine cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

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.

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.

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.

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.

Steps:

• Pour worcestershire sauce on ribs.
• Brown ribs on both sides under broiler.
• Combine above ingredients and pour over brown ribs in roast pan.
• Add sweet pickles.
• Simmer in a low oven for 2 hours.

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.