sweet and sour ribs

This recipe calls for boneless country style spare ribs. Boneless country style spare ribs are a very meaty cut which comes from the rib end of the pork loin. The recipe involves an overnight marinade, and will need to be begun the day before the cook.

  • 10-12 boneless, country style, spare ribs

  • 1 bottle of barbecue sauce

  • 1 can pineapple chunks

  • 3/4 C brown sugar

  • salt

  • 1 C diced carrots

  • 1 C diced celery

  • 1 C diced onion

  • 1 seeded sliced green bell pepper

1. The day before cook, set the ribs to marinate in a shallow pan in the refrigerator with the barbecue sauce, pineapple juice, brown sugar, and desired salt.

2. When cook time has come, preheat the oven to 300 degrees.

3. Place the ribs to bake in the oven for approximately 3 hours, turning the ribs occasionally as they brown.

4. While the ribs are cooking, prepare the vegetables. Dice the carrots, celery, and onions. Seed and slice the green bell pepper.

5. In the last hour of cooking time add the vegetables and pineapple chunks, pushing them down into the sauce until they are done.

6. When the ribs and vegetables are tender, pour off most of the sauce into a frying pan over medium-high heat.

7. Thicken the sauce with corn starch. First add the corn starch to some cold water and stir until thoroughly blended. Then add the corn starch blend to the cooking sauce.

8. Cook until thickened and bubbly, stirring frequently to constantly. If 2 tablespoons of corn starch does not sufficiently thicken the sauce, continue to add additional spoons of corn starch mixed with water until the desired thickness is achieved. The corn starch is added to cold water first because if corn starch or other thickeners such as flour are added directly to a hot ingredient, the corn starch will clump and be difficult to combine.

9. Pour the thickened sauce over the ribs and vegetables. The meal is ready to serve.

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sweet and sour ribs