"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

Sweet and Sour Spareribs Recipe

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This recipe for Sweet and Sour Spareribs, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Candy Bancroft
Added: Tuesday, July 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs spareribs cut into serving sized pieces
salt and pepper
2/3 c. dark brown sugar
2 T. cornstarch
2 t. dry mustard
2/3 c. vinegar
1 c. crushed pineapple, undrained
1/2 c. catsup
1/2 c water
1/4 c. finely chopped onion
2 T. soy sauce

Directions:
Directions:
Place spareribs in a single layer in large shallow pan, meaty side up. Brown in a 425 degree oven for 20 to 30 minutes. Drain off fat. Sprinkle spareribs with salt and pepper.

In a saucepan, combine all remaining ingredients, stirring until smooth. Cook over medium heat until sauce is thick and glossy, stirring constantly. Spoon sauce over each piece of rib, using about half of the sauce. Reduce oven temperature to 350 and bake for 45 minutes. Remove from oven, turn over all ribs, spoon on remaining sauce and bake an additional 30 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is another great recipe for entertaining from "Noni," Al Candy's mom and grandmother to Jeannine, David, Ann and Linda.

 

 

 

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