"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Sweet & Saucy Spareribs Recipe

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This recipe for Sweet & Saucy Spareribs, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Friday, July 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 - 3 packages country or southern style Spareribs
1/3 c. flour
1 1/2 tsp. salt
1/2 c. soy sauce
Enough canola oil to brown ribs
1/2 c. white vinegar
1/3 c. sugar
1/2 c. cranberry juice
1/4 tsp. ginger
SAUCE:
2 tsp. cornstarch
1 T. cold water
1/2 c. jellied cranberry sauce
Optional: 11 oz. can Mandarin orange segments

Directions:
Directions:
Coat ribs with the flour, salt, & soy sauce (it will be gooey). Brown ribs in the canola oil. Place ribs in good-sized electric frying pan and add white vinegar, sugar, cranberry juice, & ginger.
Simmer for about 1 1/2 hours.
SAUCE:
Blend cornstarch with water till smooth. Stir a little pan juice into this; add mix to pan with ribs. Add Mandarin orange segments if desired; use the juice from the oranges only if more liquid seems called for.

Preparation Time:
Preparation Time:
Longish preparation time.
Personal Notes:
Personal Notes:
This is the only barbecued spareribs recipe I know of that doesnít use any tomato yet still makes a rich and convincing barbeque sauce. I found it in a Cranberry Cookbook at a time when I couldnít eat tomatoes and it was a godsend. Time-consuming to prepare, but worth it. NB: Canola oil makes a difference -- keeps more of the barbeque coating on the ribs than other oils.

 

 

 

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