Best Sweet Sour Country Spareribs Recipes

BONELESS COUNTRY STYLE PORK RIBS

Steps:

• Preheat the oven to 250 degrees F.
• Place the ribs onto a foil-covered, greased baking sheet, arranging them so there is space around each one. Season the ribs on all sides with the seasoned salt.
• Meanwhile, in a sauce pan over medium heat, make the sauce by combining the vinegar, oil, soy sauce, ginger root, ketchup, honey, and garlic. In a small bowl, whisk the cornstarch into the reserved cup of pineapple juice; whisk into the sauce ingredients in the sauce pan. Bring the sauce to a boil; reduce the heat and let the sauce simmer until it's reduced by half. When the sauce has nicely thickened, pour half of it from the saucepan; reserve this half of the sauce for serving the ribs later.
• Using a silicone pastry brush, slather the ribs on the baking sheet with a generous amount of sauce from the saucepan. Cover the baking sheet tightly with foil then place it into the preheated oven on the center rack. Bake the ribs for 1 - 1 1/2 hours or until they are very fork-tender at the center.
• Raise the oven temperature to 400 degrees F.
• When the ribs are very tender, remove the baking sheet from the oven; carefully unwrap the foil. Scatter the bell pepper slices and broccoli florets around the ribs; slather everything with more sauce from the saucepan,
• Return the ribs and vegetables to the oven; roast for 12-15 minutes or until the ribs are bubbly on top and the vegetables are al dente. Serve at once with the reserved sauce.

SWEET & SOUR PORK RIBS

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.

"COUNTRY RIBS SWEET & SOUR"

Steps:

• 1. In slow cooker; add all the Sauce Ingredients.
• 2. Add Ribs and toss well with the sauce. arrange in cooker with bone side up if possible, in a single layer. Cover Cook on High 6 hrs. or on Low 10 hrs.
• 3. Drizzle with pan Juices, and serve. Additional BBQ Sauce can be served with this, on the side. Serve with a baked tater, a Vegie or Salad, and You set for a fantastic dinner. . .and No sweat!

SWEET 'N' SOUR RIBS

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.

SWEET AND SOUR SPARERIBS

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.

MOM'S 'SWEET 'N' SOURS' PORK RIBS

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.

SLOW-COOKER SWEET-AND-SOUR COUNTRY RIBS

Steps:

• In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Add ribs to slow cooker, and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high, 6 hours (or on low, 10 hours).
• Serve ribs drizzled with pan juices and, if desired, barbecue sauce.

SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS

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.

SWEET & SOUR COUNTRY SPARERIBS

Steps:

• Brown spare ribs in garlic and oil in a heavy pot; drain excess fat.
• Mix together corn starch and soy sauce and pour over browned spareribs; cook until mixture thickens.
• Add sugar, vinegar, pineapple, reserved liquid and water, brown sugar and dried mustard.
• Bring to a boil and when mixture thickens, lower heat
• Cover; simmer one and one-half hours or until spare ribs are tender.

LOCAL STYLE SWEET SOUR SPARERIBS

Steps:

• Cut spareribs into 1.5"-2" pieces or have your butcher cut the ribs for you.
• Dredge spareribs in flour and brown them in a thick gauge pot large enough to hold all the ribs. You will probably have to brown the ribs in small batches.
• When all ribs are browned, place spareribs back into pan and add in the cider vinegar, water, salt, sugar, shoyu, garlic, ginger and Chinese black beans. Bring to a boil then simmer gently until the ribs are tender, approximately 1- 1 ½ hours.
• Add pineapple chunks with juice into pan and sliced dikon and cook until the dikon in tender.
• Combine cornstarch with water and add to spare ribs. Bring sauce to a full boil to properly thicken the sauce until the sauce is shiny and slightly thickened.
• Note: This dish is best when cooked a day in advance' refrigerated overnight an defatted. Serve over rice. Traditionally it is plated over shredded cabbage. to absorb the oil. Hot Oolong tea is served with the meal.