"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pekin Sweet & Sour Spareribs Recipe

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This recipe for Pekin Sweet & Sour Spareribs, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gerry Durkin
Added: Saturday, September 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c brown sugar (more if u like it sweeter)
1/4 c apple cider vinegar (more if u like it sour)
1 tablespoon molasses
2 to 3 tablespoons soy sauce
1 small can pineapple with juice
cornstarch with milk to thicken (1
to 2 tablespoons to start)
2 lbs spare ribs

Directions:
Directions:
To make ribs cut into small pieces (most butchers will do this if you ask). Boil ribs for 45 min to 1 hour. Drain water and rinse. Add ribs to roaster pan and add all ingredients except cornstarch. Bake on 350, about 10-15 min before done, add 2 tablespoons cornstarch to about 3 to 4 tablespoons milk and slowly add to thicken

Personal Notes:
Personal Notes:
This recipe is from the Pekin Noodle Parlor in Butte

 

 

 

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