Braised Sweet Sour Spareribs Food

SWEET & SOUR SPARERIBS

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!

SWEET AND SOUR BRAISED BEEF RIBS

Steps:

• Lightly salt and pepper all sides of the short ribs. Set aside.
• Add the vegetable oil to a heavy-bottomed pot, much like a Le Creuset or Staub. (You'll want to use a pot with a tight-fitting lid.) Turn the heat to medium and allow the oil to heat up. In the meantime, preheat the oven to 350 degrees.
• Fry the short ribs for 3-4 minutes on each side. You're not cooking the beef all the way though, but just browning the outside and searing the meat. Do this in batches to avoid overcrowding the pan. A good rule of thumb is to prevent the short ribs from touching each other or the sides of the pan. Place the cooked meat on a plate while the next batch is cooking. Once all ribs have been seared, drain the oil and carefully wipe out the pot with paper towel.
• Next, whisk together the brown sugar, vinegar, water, mustard, ketchup, and soy sauce. Stir in the onions. Set aside.
• Pile the cooked short ribs back into the pot. Pour the sauce mixture over top. Move the short ribs around so that they are covered by the sauce as much as possible. Place a lid on the pot and bake for two hours, checking and gently stirring every 30 minutes.
• Remove from oven. Bake for 15 more minutes with the lid off. This will thicken the sauce. Once the sauce has thickened to your liking, remove from oven and serve.

BRAISED SPICY SPARERIBS

Steps:

• Preheat oven to Gas Mark 4 (180C or 350F). Combine flour, salt & pepper in a shallow dish or plastic bag. Add ribs & toss to coat them in the flour mixture.
• Heat oil in a large non-stick frying pan & cook the ribs (turning) till they are well-browned. Transfer ribs to a roasting pan (or baking dish) w/a lid & sprinkle w/the chopped onion.
• In a bowl, mix garlic, tomato puree, chili sauce, vinegar, cloves & stock. Pour mixture over the ribs & cover w/the lid. Roast for 1 1/2 hrs (or till tender), removing the lid for the last 30 minutes.
• Remove ribs carefully to an oven-safe dish or platter & keep warm at a low oven temperature.
• Deglaze pan juices with a small amt of water (or stock) & transfer to a saucepan. Blend cornflour in a cup with a little cold water & stir into the saucepan. Bring the sauce to a gentle boil (stirring) & simmer 2-3 min till thickened.
• Pour a little sauce over the ribs & serve the remaining sauce separately in a warmed gravy boat or pouring jug. Garnish with parsley & serve immediately with sauerkraut & crusty bread (Feel free to sub mashed, oven-roasted or simple boiled potatoes if sauerkraut is not to your liking).