Twice-Cooked Sweet & Sour Spareribs |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Found this recipe in a Family Circle magazine back in the 80's when I first got married. It fast became a favorite in our house, served with oven baked fries and Southern cole slaw. Ingredients:
1 (3 lb) rack spareribs |
1/4 cup white vinegar |
1/4 cup catsup |
1/4 cup sugar |
2 tablespoons soy sauce |
2 tablespoons water |
2 teaspoons cornstarch |
3 tablespoons peanut oil or 3 tablespoons vegetable oil |
2 medium onions, thinly sliced |
2 medium green peppers, cut in thin strips |
1 garlic clove, finely chopped |
Directions:
1. Ask the butcher to cut rack of spareribs into individual ribs and saw crosswise into 1 1/2 inches pieces.
2. Drop into 4 quarts boiling water. Lower heat; simmer 30 minute Drain. Dry with paper toweling.
3. Combine vinegar, catsup, sugar, soy sauce, water and cornstarch in bowl. Reserve.
4. Heat oil in wok or large skillet. Add onion and green pepper; stir-fry 2 minute Add spareribs and garlic; stir-fry 1 minute Add catsup sauce; cook 2 minute or untill bubbly.
|
|