Sweet and Sour Spareribs
Sweet and Sour Spareribs requires roughly 2 hours and 5 minutes from start to finish. This recipe makes 6 servings with 728 calories, 46g of protein, and 39g of fat each. For $1.92 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a rather cheap main course. 53 people were impressed by this recipe. If you have baby-back loin ribs, sugar, cider vinegar, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a pretty good spoonacular score of 77%. If you like this recipe, take a look at these similar recipes: Sweet and Sour Spareribs, Sweet-and-Sour Spareribs, and Sweet and Sour Spareribs.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 120 minutes
Ingredients:
5 to 6 pounds pork spareribs or pork loin back ribs
1/2 cup packed brown sugar
2/3 cup cider vinegar
2 tablespoons cornstarch
1 cup ketchup
1/2 cup sugar
1/2 cup cold water
Equipment:
roasting pan
sauce pan
frying pan
Cooking instruction summary:
Directions 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. Yield: 5 to 6 servings. Originally published as Sweet and Sour Spareribs in Taste of HomeFebruary/March 1994, p37 Nutritional Facts 1 serving (1 pound) equals 887 calories, 53 g fat (20 g saturated fat), 213 mg cholesterol, 646 mg sodium, 49 g carbohydrate, 1 g fiber, 52 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Place ribs on a rack in a large shallow roasting pan.
2. Bake, uncovered, at 350° for 1-1/2 hours.
3. 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.
4. Remove ribs and rack from pan.
5. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs.
6. Bake 30 minutes longer.
7. Cut ribs into serving-size pieces; brush with remaining sauce.
Nutrition Information:
covered percent of daily need
