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Sweet-Sour Spareribs

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Submitted by momofibart

YIELD

6 servings

PREP

10 min

COOK

90 min

READY

2 hrs

Ingredients

5 2.3
POUNDS KG PORK RIBS
cut in servingsize pieces
1 237
3 45
TABLESPOONS ML CORNSTARCH
1 15
TABLESPOON ML DRY MUSTARD
1 237
CUP ML VINEGAR
1 237
CUP ML PINEAPPLE, CANNED, CRUSHED
undrained *
¾ 177
CUP ML KETCHUP
¾ 177
CUP ML WATER
79
CUP ML ONIONS
finely chopped
3 45
TABLESPOONS ML SOY SAUCE, TAMARI
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BLACK PEPPER

Directions

Spread ribs, meaty side up, in a single layer shallow pan.

Brown in 425F oven for 20 minutes; drain off fat.

Combine remaining ingredients, except salt and pepper, in a saucepan; stir smooth.

Cook over medium heat until thick and glossy, stirring constantly.

Sprinkle salt and pepper over browned ribs; spoon about half of the sweet-sour sauce over meat.

Reduce heat to 350℉ (180℃) and bake for 45 minutes.

Turn ribs; cover with remaining sauce and bake for 30 minutes or more, or until well done.

Serves 6 as a main dish.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 501g (17.7 oz)
Amount per Serving
Calories 1568 66% from fat
 % Daily Value *
Total Fat 115g 177%
Saturated Fat 42g 211%
Trans Fat 0g
Cholesterol 458mg 153%
Sodium 1533mg 64%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 223g
Vitamin A 6% Vitamin C 9%
Calcium 20% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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