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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pekin Sweet & Sour Spareribs Recipe

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This recipe for Pekin Sweet & Sour Spareribs is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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