SWEET AND SOUR SPARERIBS
Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made. Dad especially loved these tender tasty ribs with their thick, tangy sauce. Mom liked them because the sauce was no fuss to make. - Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 887 calories, Fat 53g fat (20g saturated fat), Cholesterol 213mg cholesterol, Sodium 646mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 52g protein.
MOM'S 'SWEET 'N' SOURS' PORK RIBS
My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!
Provided by HOWITZER
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
- Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
- Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g
SWEET AND SOUR GLAZED SHRIMP
Mix Chinese plum sauce, ketchup and rice wine vinegar to get the perfect balance of flavors for this shrimp.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside.
- Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.
- Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.
SWEET AND SOUR GLAZED RIBLETS
Make and share this Sweet and Sour Glazed Riblets recipe from Food.com.
Provided by Atomic Girl Cooks
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut meat into 2-rib portions; season with salt and pepper.
- Place ribs, meaty side down, in a large, shallow roasting pan.
- Bake in 450 degree oven for 30 minutes.
- Drain off fat. Turn meaty side up.
- Reduce heat to 350 degrees and bake 30 minutes more.
- Meanwhile, drain pineapple, reserving 1/3 cup syrup.
- In saucepan combine brown sugar, cornstarch, and salt. Blend in the reserved syrup, cold water, vinegar, and soy sauce.
- Cook and stir until thickened and bubbly.
- Stir in green pepper and pineapple chunks. Cover, cook 5 minutes.
- Drain fat from ribs and spoon sauce atop. Bake ribs for 15 more minutes.
Nutrition Facts : Calories 900.1, Fat 67, SaturatedFat 25.3, Cholesterol 221.1, Sodium 544.6, Carbohydrate 22.1, Fiber 1.1, Sugar 18.8, Protein 49.4
CARAMEL RIBLETS
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Use a paring knife to lift the membrane covering the back of the ribs and pull it off. Cut the ribs between the bones into individual riblets. Pat dry and season lightly with salt.
- Heat the vegetable oil in a large Dutch oven. Add the ribs in batches and brown all over, about 3 minutes per batch, Remove to a plate as they brown.
- As the ribs brown, combine the brown sugar and 2 tablespoons water in a small saucepan. Simmer over medium-low heat until the mixture darkens to a deep caramel color and is syrupy, 1 to 2 minutes. Add the vinegar, fish sauce, soy sauce and sriracha. Stir until smooth. Remove from the heat and stir in the ginger and garlic.
- Once all of the ribs are out of the pot, add the brown sugar sauce and coconut water and bring to a simmer. Nestle the ribs in the sauce, bring to a simmer and cover. Cook until the ribs are tender but not falling apart, about 1 hour.
- Uncover the pot, increase the heat and reduce the sauce, turning the ribs to coat all sides, until it is thick and syrupy and glazes the ribs, 3 to 4 minutes. (Stir the bottom of the pot too so the sauce doesn't burn.) Pile the ribs on a platter and sprinkle with the scallions and jalapeno.
SWEET-AND-SOUR RIBS
Meet the Cook: When I was a girl, my three sisters and I took turns planning and cooking the Saturday meal. Now that I'm grown, I like making this for family dinners and potlucks at work (I'm an R.N.). It supplies a nice change from everyday fare. -Kate Raleigh, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake at 400° for 30 minutes; drain. Reduce heat to 350°; cover and bake 1 hour longer. , In a saucepan, saute celery and green pepper in butter until tender. Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes. , Add pineapple, vinegar, soy sauce, sugar, garlic, ginger and remaining salt; mix well. Spoon over ribs. Bake, uncovered, 25-30 minutes longer or until meat is tender.
Nutrition Facts : Calories 1001 calories, Fat 70g fat (27g saturated fat), Cholesterol 271mg cholesterol, Sodium 1610mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 63g protein.
SWEET & SOUR RIBS WITH POMEGRANATE SALSA
Pork spare ribs are great served in a sticky fruit glaze with spices and ginger, and a tangy sauce on the side
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h10m
Number Of Ingredients 16
Steps:
- Heat oven to 160C/140C fan/gas 3. Snugly fit the ribs into a roasting tin. Pour over the pomegranate juice and enough water (if needed) to cover the ribs, then cover tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender, but not falling apart.
- Put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring. Set aside.
- When the ribs are done, tip away the liquid and coat all over with the sticky sauce. Cover and marinate in the fridge for at least 1 hr, or better still up to 24 hrs. Can be frozen at this stage.
- To make the salsa, mix together all the ingredients and chill until ready to serve.
- About 30 mins before baking, take the ribs out of the fridge to come to room temperature. Heat oven to 220C/200C fan/gas 7. Bake for 20-30 mins, turning occasionally and basting often with the sauce, until sticky, hot and crisping on the outside. Serve with the salsa and flatbreads or rice, if you like.
Nutrition Facts : Calories 656 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 58 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 1.6 milligram of sodium
CHINESE SWEET AND SOUR SPARE RIBS
This sweet and sour dish is made with tender and succulent spare ribs. The whole family will love these sticky ribs.
Provided by yanyangtian
Categories World Cuisine Recipes Asian Chinese
Time 51m
Yield 4
Number Of Ingredients 8
Steps:
- Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large bowl. Marinate in the refrigerator for 20 minutes.
- Heat oil in a wok or deep saucepan over medium-high heat. Cook ribs in the hot oil until golden brown and no longer pink in the center, about 10 minutes.
- Bring remaining 1 teaspoon rice wine, sugar, and water to a boil in a saucepan. Stir in ribs; reduce heat and simmer until flavors combine, about 5 minutes. Stir in black vinegar. Increase heat to high; cook and stir until sauce thickens and coats the ribs, 1 to 2 minutes.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 17.8 g, Cholesterol 59.9 mg, Fat 26 g, Fiber 0.1 g, Protein 14.9 g, SaturatedFat 6.9 g, Sodium 643.5 mg, Sugar 17.2 g
SWEET & SOUR PORK RIBS
For years I wondered why people raved about ribs. I didn't have the patience or energy to bother with them, until I made this recipe. Now I'm a believer, too.-Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine brown sugar and flour. Stir in the vinegar, water, soy sauce, ketchup and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened., Place ribs in a 5-qt. slow cooker. Top with sauce. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. Serve ribs with sauce.
Nutrition Facts : Calories 468 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 363mg sodium, Carbohydrate 58g carbohydrate (54g sugars, Fiber 0 fiber), Protein 27g protein.
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