Hawaiian Spareribs Sweet And Sour Food

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SWEET & SOUR SPARERIBS



Sweet & Sour Spareribs image

Absolutely delicious ribs! Best I ever had. My mom has been making this recipe and anyone who has ever tried it asks me for the recipe! ENJOY!

Provided by bikelap9

Categories     Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

5 -6 lbs pork spareribs or 5 -6 lbs pork back ribs
1/2 cup packed brown sugar
1/2 cup sugar
2 tablespoons cornstarch
1 cup ketchup
2/3 cup vinegar
1/2 cup cold water

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!

LOCAL STYLE SWEET SOUR SPARERIBS



Local Style Sweet Sour Spareribs image

Make and share this Local Style Sweet Sour Spareribs recipe from Food.com.

Provided by Amy in Hawaii

Categories     Chinese

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 15

4 lbs pork spareribs or 4 lbs pork, rib tips cut into 2 inch pieces
2/3 cup apple cider vinegar
1 1/2 cups water
2 teaspoons salt
1 cup dark brown sugar
1/4 cup soy sauce
6 garlic cloves, minced
2 ounces piece fresh ginger, peeled and finely minced
1/4 cup chinese fermented black beans, rinsed to remove excess salt and rough chopped
20 ounces pineapple chunks
1 cup daikon radish, peeled, cut long ways into quarters, then sliced 1/8 inch thick
1 cup all purpose flour for dredging spareribs
3 tablespoons oil (for frying)
3 tablespoons cornstarch
2 1/2 tablespoons water

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.

Nutrition Facts : Calories 851.5, Fat 58.4, SaturatedFat 17.8, Cholesterol 181.8, Sodium 1280.6, Carbohydrate 43.5, Fiber 0.9, Sugar 37.3, Protein 36.7

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