Vh Sweet Sour Ribs Recipes

MUM'S TUESDAY NIGHT SPARE-RIBS (REVISED)

Steps:

• 1. Pre-heat oven to 350F. Rinse ribs under cold water to remove any bone shards
• 2. Cut individual ribs between the bones and place in a dutch oven. Liberally shake pepper over them and mix the ribs around to get full coverage. Cover the pot and put them in your pre-heated oven.
• 3. You have 45 minutes to go do something :) How about stepping outside with a coffee and taking pictures of the gorgeous day!
• 4. After 45 minutes, reduce heat to 325F and remove pot from oven and drain any grease that has accumulated. Recover and put back in oven. *Old coffee cans are great grease catchers.
• 5. This is what I like about this recipe. Another 45 minutes to fill. You are not a slave to the kitchen for 2 solid hours :)
• 6. After another 45 minutes, remove pot from oven and drain grease again, if necessary.
• 7. Pour VH sauces over ribs in pot and mix around to coat ribs. Put pot back in oven (uncovered) for 1/2 hour. To make Mum's original ribs, this is where you would pour the can of tomato sauce on the ribs and follow the recipe to the end. Potatoes go better with this method than rice. I think so anyway :)
• 8. Use this time to prepare your side of rice or potatoes. Give the ribs a stir in the oven after about 15 minutes and turn the oven off. Leave the ribs in the oven to take advantage of the last of the heat. They will be perfect by the time your side is ready.
• 9. When your side is ready, remove ribs from oven and spoon them onto your rice or beside your potato and use the sauce in the pot to drizzle over everything. It is a sweet sauce, so don't overdo it.

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.

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.

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.

FALL OFF THE BONE SWEET & SOUR RIBS

Steps:

• Put ribs in roasting pan.
• Mix remaining ingredients together.
• Pour over ribs.
• Bake at 325°F for 3 hours.
• Baste or "rotate" the ribs during cooking to make sure all of them get a nice coating of the sauce.

CROCK POT SWEET AND SOUR RIBS

Steps:

• Mix sugar and flour into saucepan.
• Add water, stir.
• Add next 5 ingredients.
• Heat and stir until it boils and thickens.
• Pour over ribs in crock pot.
• Cook on low 8-10 hours or high 4-5 hours.

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!