Braised Sweet And Sour Spareribs Recipes

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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!

SWEET AND SOUR SPARERIBS



Sweet and Sour Spareribs image

Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made. Dad especially loved these tender tasty ribs with their thick, tangy sauce. Mom liked them because the sauce was no fuss to make. - Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 7

6 pounds pork spareribs or pork baby back ribs
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 cup ketchup
2/3 cup cider vinegar
1/2 cup cold water

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.

Nutrition Facts : Calories 887 calories, Fat 53g fat (20g saturated fat), Cholesterol 213mg cholesterol, Sodium 646mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 52g protein.

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



Mom's 'Sweet 'n' Sours' Pork Ribs image

My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!

Provided by HOWITZER

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 1h25m

Yield 4

Number Of Ingredients 11

1 cup white sugar
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dry mustard
2 cups water
½ cup soy sauce
½ cup vinegar
2 pounds pork spareribs, cut into bite size pieces
1 tablespoon vegetable oil
2 cloves garlic, chopped

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.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g

SWEET-AND-SOUR SPARERIBS



Sweet-and-Sour Spareribs image

Provided by Grace Young

Categories     Ginger     Pork     Appetizer     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 (appetizer) servings

Number Of Ingredients 10

2 pounds pork spareribs, well trimmed, cut into single ribs (about 8 to 9 ribs)
3/4 cup water
3 tablespoons sugar
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger, smashed
2 tablespoons soy sauce
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon dark soy sauce
1 tablespoon Chinkiang vinegar or balsamic vinegar
1 tablespoon ketchup
1/2 teaspoon salt

Steps:

  • Place spareribs in pot large enough to hold ribs in single layer. Add enough cold water to cover ribs. Bring to boil, spooning off any foam that rises to surface. Boil 1 minute. Transfer ribs to colander; rinse under cold water. Drain.
  • Wash and dry same pot. Add 3/4 cup water, sugar, ginger, 2 tablespoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and salt to pot. Stir over medium-high heat until sugar dissolves. Add spareribs to pot, turning to coat with sauce mixture (sauce will not cover ribs). Arrange spareribs in single layer in pot; bring to boil. Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons water as needed to maintain liquid level, about 2 hours. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.
  • Transfer ribs to platter. Boil sauce in pot until reduced to generous 1/2 cup, about 5 minutes. Pour sauce over spareribs and serve.

SUPER EASY CHINESE SWEET N' SOUR RIBS



Super Easy Chinese Sweet N' Sour Ribs image

This is the way my mom taught me to make sweet and sour pork Taiwan style, it's the real Asian thing (not the 'Americanized' version). At home we call it the 12345 sweet n' sour pork because that's the proportions of the sauce you cook it in :). When I make it I always leave out the rice wine because I never have it at home, but it tastes just about as good! This is good for large groups, as it is easy to double/triple and is great on steamed rice!

Provided by kangningchang

Categories     Pork

Time 45m

Yield 1 large plate, 4 serving(s)

Number Of Ingredients 6

1 lb pork ribs
1/8 cup rice wine (optional)
1/4 cup vinegar
3/8 cup sugar (or less if you prefer a more salty taste)
1/2 cup soy sauce
5/8 cup water

Steps:

  • Boil about 1 L of water in a pot, or enough to cover the ribs.
  • Carefully drop the ribs in the boiling water, stir til outside browns, roughly 1 minute (this is to clean out the blood in the ribs so your sauce won't have the 'foamy stuff' later).
  • Drain ribs, put in a medium sized pot big enough for the ribs to be layed down in one layer. A deeper pan will work too.
  • Add rice wine, vinegar, sugar, soy sauce and water in the pot (you don't need to follow the measurements, I usually take a ladle and use 1 ladle of rice wine, 2 vinegar 3 sugar etc).
  • Bring to a boil for about 10 minutes then reduce to a simmer.
  • Cook uncovered, stirring occasionally, until the sauce is very dark and almost dry or to your desired thickness, roughly half an hour.
  • Be careful not to dry all the sauce out, the sauce will reduce much quicker in the final stage, so keep an eye on it.
  • Serve with steamed rice and stir fried veggies for a great Chinese meal!

Nutrition Facts : Calories 468.6, Fat 28.8, SaturatedFat 10.4, Cholesterol 104.3, Sodium 2070.9, Carbohydrate 20.8, Fiber 0.3, Sugar 19.4, Protein 30.3

CHINESE SWEET AND SOUR SPARE RIBS



Chinese Sweet and Sour Spare Ribs image

This sweet and sour dish is made with tender and succulent spare ribs. The whole family will love these sticky ribs.

Provided by yanyangtian

Categories     World Cuisine Recipes     Asian     Chinese

Time 51m

Yield 4

Number Of Ingredients 8

1 pound pork spare ribs, cut into 1 1/2-inch pieces
2 tablespoons soy sauce
2 teaspoons rice wine, divided
¼ teaspoon salt
2 cups vegetable oil for frying
⅓ cup white sugar
¼ cup water
2 teaspoons Chinese black vinegar

Steps:

  • Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large bowl. Marinate in the refrigerator for 20 minutes.
  • Heat oil in a wok or deep saucepan over medium-high heat. Cook ribs in the hot oil until golden brown and no longer pink in the center, about 10 minutes.
  • Bring remaining 1 teaspoon rice wine, sugar, and water to a boil in a saucepan. Stir in ribs; reduce heat and simmer until flavors combine, about 5 minutes. Stir in black vinegar. Increase heat to high; cook and stir until sauce thickens and coats the ribs, 1 to 2 minutes.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 17.8 g, Cholesterol 59.9 mg, Fat 26 g, Fiber 0.1 g, Protein 14.9 g, SaturatedFat 6.9 g, Sodium 643.5 mg, Sugar 17.2 g

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