Chicken Thigh Spareribswell Sort Of Lol Recipes

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BEST EVER SPARERIBS WITH POTATOES



Best Ever Spareribs With Potatoes image

My mom makes this so I'm not sure where she got this from. We have it for special occasions. The sauce is so good we pour it over the potatoes and meat. I serve this with whole kernel corn. **Note: I made the correction from original recipe that you don't need flour**

Provided by ND_Dawn

Categories     Easy

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup ketchup
1 cup water
1 stalk celery
1/8 teaspoon salt
2 tablespoons lemon juice
1 teaspoon pepper
1 large onion, diced
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
1/4 cup brown sugar
2 teaspoons dry mustard
1 teaspoon garlic
2 -3 lbs pork spareribs
4 -5 raw potatoes, cubed

Steps:

  • Mix all ingredients except ribs and potatoes in bowl.
  • Add potatoes to bottom of large crockpot. Top with spareribs and pour sauce mixture over all.
  • Cook on low for 6-8 hours. Enjoy!

CHICKEN SPARERIBS (ASIAN STYLE?)



Chicken Spareribs (Asian Style?) image

I got this recipe out of a TOH issue a couple years back. My two year old always calls it Chinese. This is very quick and very delicious. My kids just eat it up. I make it with rice (with added dried garlic, dried chives and garlic salt) with the extra sauce poured over it. Add any veggie to your liking. ** Sometimes I do need to double the cornstarch and water**

Provided by JenzyGirl

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

8 bone-in chicken thighs
2 tablespoons canola oil
1 cup water
2/3 cup packed brown sugar
2/3 cup soy sauce
1/2 cup apple juice
1/4 cup ketchup
2 tablespoons cider vinegar
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Directions:.
  • In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan.
  • In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear.
  • Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.

Nutrition Facts : Calories 675.2, Fat 35.8, SaturatedFat 8.8, Cholesterol 157.9, Sodium 3010.4, Carbohydrate 50.3, Fiber 0.6, Sugar 43, Protein 37.9

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