Chinese-Style Spareribs
Yield
8 servingsPrep
30 minCook
Ready
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 1 | clove |
garlic
finely chopped |
|
| 1 | package |
onion soup mix
|
*
|
| 16 | ounces |
tomato purée (passata)
|
|
| ½ | cup |
brown sugar
|
*
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
white vinegar
|
|
| ¼ | cup |
chili sauce
|
|
| 5 | pounds |
pork ribs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 1 | clove |
garlic
finely chopped |
|
| 1 | package |
onion soup mix
|
*
|
| 462.4 | ml/g |
tomato purée (passata)
|
|
| 118 | ml |
brown sugar
|
*
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
white vinegar
|
|
| 59 | ml |
chili sauce
|
|
| 2.3 | kg |
pork ribs
|
|
Directions
Preheat oven to 375℉ (190℃).
In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden.
Stir in tomato purée, sugar, soy sauce, vinegar and chil sauce.
Bring to a boil, then simmer, stirring occasionally, 15 minutes.
Meanwhile, in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes.
Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or until spareribs are done.
