English Sweet And Sour Ribs Food

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.

SWEET AND SOUR RIBS

Steps:

• Brown ribs in a large frying pan. Add onion.
• Drain excess fat. Add mushrooms. (optional). Add the pineapple and the juice.
• While the ribs are browning place all the rest of the ingredients from the brown sugar to the consomme into a small saucepan to make the sauce.
• Stir the sauce constantly until it comes to a boil. Pour over the rib combination.
• Cover and simmer for about 2 hours, until the ribs are tender. Enjoy!

SWEET AND SOUR SHORT RIBS

Steps:

• Dredge ribs in flour.
• Melt margarine in dutch oven and brown ribs on all sides.
• Remove from pan and drain.
• Saute onion and garlic til tender.
• Combine other ingredients and add.
• Return ribs to pan.
• Cover and simmer for 2 1/2 hours, longer if necessary.

BRAISED SWEET AND SOUR SPARERIBS

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.

SWEET & SOUR RIBS

Steps:

• Turn the oven to 200'C. Put the honey and all the sauces into a large glass bowl, then stir to mix together.
• Put one rack of ribs in the bowl, turning it with your hands so it gets covered with the sauce mixture. Leave the ribs to marinade for an hour or overnight for more flavour. When marinating, cover the ribs tightly with plastic wrap and put them in the refridgerator.
• Put a metal rack in a baking dish and sit the coated ribs on it. Repeat Step 2 for the second rack of ribs (leave the leftover sauce mixture in the bowl for later). Put the ribs in the oven and bake, uncovered, for 30 minutes. Remove the ribs from the oven and brush them with the rest of the sauce mixture. Put the ribs back in the oven for about 20 minutes, or until cooked.
• Best served with corn-on-the-cob and a side salad.

SWEET-AND-SOUR SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F. Season the short ribs with salt and pepper. Heat the olive oil in a Dutch oven or ovenproof pot over medium-high heat. Add the short ribs and brown on all sides, about 10 minutes total. Transfer the meat to a plate.
• Add the onions, garlic, chopped celery stalks and paprika to the pot and cook, stirring occasionally, until the onions soften, about 4 minutes. Add the tomato paste and cook, stirring, until it starts to brown, about 4 minutes. Add 6 cups water and 2 teaspoons salt and stir, scraping up any browned bits from the bottom of the pot. Return the meat to the pot and bring to a simmer. Cover, transfer to the oven and cook 1 hour, 30 minutes.
• Meanwhile, puree the chopped chard, lemon juice, scallions, celery leaves, 1 1/2 cups water and 1 teaspoon salt in a blender until smooth. Remove the pot from the oven; stir in the chard puree, beets, carrots, sweet potatoes and sugar. Return the pot to the oven and cook, uncovered, until the meat and vegetables are tender but hold their shape, 1 hour, 30 minutes to 2 hours. Remove the bones from the short ribs; skim the fat off the sauce. Season with salt and pepper. Ladle the meat, vegetables and sauce into shallow bowls.

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.