This Sweet and Sour Sparerib recipe uses the more reasonable side ribs, in which the rack has been cut into 2 or 3 long pieces. Look in the grocery store for “Sweet and Sour” style ribs.
These ribs are a boiled, fried and baked. Don’t use too much pineapple or pineapple in big chunks, because it will overpower the flavour of the sweet and sour.
This is a perfect entree for a cool spring day, served on rice with a nice green salad.
Sweet and Sour Spareribs
Print recipe| Serves | 4 |
| Inspiration | Best of Bridge |
Ingredients
- 2 Kg (or 4 lb) pork side ribs (which have been cut for sweet and sour or pork button bones)
- 1/4 cup white vinegar
- 3 Tbsp low sodium soya sauce
- 1 Tsp white sugar
- freshly ground pepper
- 4 Tbsp all purpose flour
- 2 Tbsp olive oil
- 1/4 fresh pineapple cut into small pieces (may substitue with canned pineapple tidbits (1/2 tin))
- 2 Cups sliced cremini mushrooms
Sweet & Sour Sauce
- 1/2 cup white vinegar
- 1 1/2 Cups brown sugar
- 1 cup water
- 1 Tbsp cornstarch dissolved in 1/4 cup of water
Directions
| Cut ribs into serving-sized pieces and place in a large pot. Cover with water and add the 1/4 cup of vinegar. Bring to a boil and simmer 1 hour. Drain, but leave in the pot. | |
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Make a marinade of the soya sauce, sugar and pepper. Pour over the ribs and turn frequently to cover each piece.  | |
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Remove the ribs and shake with the flour in a paper bag (plastic would do as well). In a medium frying pan, add the olive oil and brown the ribs a few at a time (not too long or they will dry out). Place the ribs in a large casserole. Add the sliced mushrooms and pineapple pieces.  | |
| Heat all the ingredients for the sweet and sour sauce in a pot on the stove over medium heat until the sauce has thickened slightly. | |
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Pour over the ribs and cook in a 350 deg F oven for about 45 minutes. The flour on the ribs will help to thicken the sauce.  | |